I can’t wait to share my Strawberry Sugar Cookies rolled in sparkling strawberry sugar, a surprisingly simple recipe that yields the most vibrant pink cookies.

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I never thought a cookie could look like summer trapped in sugar, yet my Strawberry Sugar Cookies With Sparkling Strawberry Sugar totally do. They’re rolled in Sparkling Strawberry Sugar and burst with fresh, sweet strawberry flavor and color, a little showy but impossible to resist.

I used unsalted butter and a kiss of freeze dried strawberry powder so the dough is both rich and unmistakably fruity, the kind of Yummy Sugar Cookies you’d hide in the back of the tin. They feel like classic Buttery Cookies but with a wink, and honestly I keep going back for just one more.

Ingredients

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All purpose flour: Mostly carbohydrates, small protein, low fiber, gives structure, kind of plain tasting.
Unsalted butter: Rich in fat and calories, adds tenderness and flavor, little protein or fiber.
Granulated sugar: Pure carbs, makes cookies sweet and tender, no nutrients, addictive sometimes.
Freeze dried strawberry powder: Concentrated fruit flavor and color, small vitamin C, almost no fiber.
Strawberry extract: Intense aroma, boosts strawberry punch without extra sugar, a little artificial note sometimes.
Pink sanding sugar: Adds crunch and sparkle, pure sugar so just sweet, no real nutrition.
Egg: Provides protein, helps bind dough, adds moisture and slight richness, not sugary.

Ingredient Quantities

2 3/4 cups (345 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, softened, room temp

1 1/2 cups (300 g) granulated sugar

1 large egg, room temp

1 teaspoon pure vanilla extract

2 tablespoons freeze dried strawberry powder, finely ground, for dough

1/2 teaspoon strawberry extract, optional for extra strawberry punch

1/3 cup pink sanding sugar or sparkling sugar, for rolling

1 tablespoon freeze dried strawberry powder, finely ground, to mix into the sanding sugar

extra granulated sugar for dough handling, about 2 tablespoons (optional)

How to Make this

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1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or a silicone mat; spoon and level the flour so you dont end up with too much.

2. Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt, then stir in 2 tablespoons freeze dried strawberry powder that’s been finely ground so its evenly distributed.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl, then beat in 1 large room temp egg, 1 teaspoon pure vanilla extract and 1/2 teaspoon strawberry extract if you want extra punch.

4. Add the dry mixture to the butter mixture in two additions and mix on low until just combined, dont overwork it or the cookies will get tough.

5. Chill the dough until firm enough to scoop, about 30 to 60 minutes in the fridge; if you are rushed pop it in the freezer for 15 to 20 minutes but dont freeze solid.

6. While dough chills, make the sparkling sugar by mixing 1/3 cup pink sanding sugar with 1 tablespoon finely ground freeze dried strawberry powder until evenly colored; put about 2 tablespoons extra granulated sugar in a small bowl for dough handling if you want.

7. Scoop dough by tablespoon or use a small cookie scoop, roll into balls, optionally roll each ball in the extra granulated sugar to keep them from sticking, then roll in the sparkling strawberry sugar to coat; place balls on the prepared sheets about 2 inches apart and gently flatten each ball a little with your palm.

8. Bake at 350°F (177°C) for 9 to 11 minutes, until edges are set and bottoms just start to color; rotate pans halfway for even baking and dont overbake because they continue to firm as they cool.

9. Let cookies cool on the baking sheet for 4 to 5 minutes so they set, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container up to 4 days, or freeze dough balls up to 2 months for baking later.

Equipment Needed

1. Oven and 2 rimmed baking sheets lined with parchment paper or silicone mats
2. Stand mixer or hand mixer, or a sturdy whisk if you wanna do it by hand
3. Mixing bowls (one large for the butter/sugar, one medium for the dry mix)
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula and wooden spoon for scraping and folding
6. Tablespoon scoop or small cookie scoop, plus a small bowl for extra granulated sugar
7. Fine sieve or spice/coffee grinder to finely grind the freeze dried strawberries
8. Wire cooling rack and an airtight or freezer-safe container for storing

FAQ

Q: How long should I chill the dough and does it really matter? A: Chill at least 30 minutes, up to 24 hours. Chilling firms the butter so cookies dont spread, and it really helps the flavor develop. If youre in a rush 15 minutes helps a bit but expect flatter cookies.

Q: Can I use fresh strawberries instead of freeze dried powder? A: Fresh strawberries are too wet for this dough, theyll ruin the texture. Use freeze dried strawberries ground to a fine powder for concentrated flavor. If you only have fresh youd need to cook and reduce them to a thick jam and cut back on other liquids, but its much trickier.

Q: Whats a good substitute for the freeze dried strawberry powder? A: Use another fine fruit powder like raspberry or sour cherry, or skip the powder and add 1/2 teaspoon extra vanilla plus the optional 1/2 teaspoon strawberry extract. The extract gives flavor but not the natural color the powder gives.

Q: Why did my cookies spread too much and how do I stop it? A: Most likely butter was too soft or oven too cool. Use butter softened but not greasy, chill the dough, and bake on a preheated sheet on parchment or a silicone mat. Scoop dough, roll in the strawberry sanding sugar then chill the scoops 10 to 15 minutes if you have time, that really helps them hold shape.

Q: How do I make the sparkling strawberry sugar? A: Stir 1 tablespoon finely ground freeze dried strawberry powder into 1/3 cup pink sanding sugar until color is even. If the powder clumps, pulse briefly in a small blender or sieve it into the sugar, then toss to combine.

Q: How should I store or freeze the dough and baked cookies? A: Baked cookies keep in an airtight container at room temp up to 5 days, longer if you refrigerate. Freeze baked cookies up to 3 months, thaw at room temp. For dough you can scoop onto a tray, freeze until firm, then transfer to a bag for up to 3 months; bake from frozen adding a minute or two to the bake time.

Strawberry Sugar Cookies With Sparkling Strawberry Sugar Recipe Substitutions and Variations

All purpose flour: If you need a lighter cookie, make “cake flour” from AP by measuring 1 cup, remove 2 tablespoons of the flour and replace with 2 tablespoons cornstarch, then sift once or twice, use 1:1. For gluten free, use a cup for cup GF all purpose blend that contains xanthan gum, but expect a slightly different, more crumbly texture.
Unsalted butter: Swap with an equal amount of solid coconut oil or vegetable shortening, they give good spread and texture (coconut oil adds a faint coconut taste, shortening makes cookies softer). If you only have salted butter, use the same amount but skip or cut the recipe salt by about 1/2 teaspoon.
Large egg: Use a flax “egg” for vegan baking, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, equals 1 egg. Or use 1/4 cup unsweetened applesauce per egg for chewier, moister cookies, but chill the dough a bit since it’s softer.
Freeze dried strawberry powder: If you dont have it, add 1/2 teaspoon strawberry extract to the dough for concentrated flavor and tint the sanding sugar with a tiny drop of red or pink gel food coloring. For a fruitier option, stir 1 tablespoon very thick strawberry jam into the dough but reduce the sugar by 1 tablespoon and add 1 more tablespoon flour to keep dough consistency.

Pro Tips

1) Weigh the flour when you can. If you dont have a scale spoon and level your flour, but weighing prevents dry, crumbly dough and way more consistent cookies.

2) Amp the strawberry punch by rehydrating a teaspoon of the freeze dried powder in a few drops of warm water before you add it, or add a tiny pinch of citric acid or grated lemon zest for brightness. Be careful not to add much liquid though or the dough will get soft.

3) Want super tender cookies? Add 1 to 2 teaspoons cornstarch to the dry mix and cream the butter and sugar until light and fluffy, then stop as soon as the flour’s incorporated. Overworking makes them tough.

4) For even shape and baking: use a small cookie scoop, chill the scooped balls on the sheet for 10 to 20 minutes if they look soft, rotate pans halfway through baking and use an oven thermometer so you actually know your oven temp. If the dough sticks, roll in a little extra granulated sugar first before the sanding sugar.

Strawberry Sugar Cookies With Sparkling Strawberry Sugar Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share my Strawberry Sugar Cookies rolled in sparkling strawberry sugar, a surprisingly simple recipe that yields the most vibrant pink cookies.

Servings

servings

Calories

190

kcal

Equipment: 1. Oven and 2 rimmed baking sheets lined with parchment paper or silicone mats
2. Stand mixer or hand mixer, or a sturdy whisk if you wanna do it by hand
3. Mixing bowls (one large for the butter/sugar, one medium for the dry mix)
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula and wooden spoon for scraping and folding
6. Tablespoon scoop or small cookie scoop, plus a small bowl for extra granulated sugar
7. Fine sieve or spice/coffee grinder to finely grind the freeze dried strawberries
8. Wire cooling rack and an airtight or freezer-safe container for storing

Ingredients

2 3/4 cups (345 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened, room temp
1 1/2 cups (300 g) granulated sugar
1 large egg, room temp
1 teaspoon pure vanilla extract
2 tablespoons freeze dried strawberry powder, finely ground, for dough
1/2 teaspoon strawberry extract, optional for extra strawberry punch
1/3 cup pink sanding sugar or sparkling sugar, for rolling
1 tablespoon freeze dried strawberry powder, finely ground, to mix into the sanding sugar
extra granulated sugar for dough handling, about 2 tablespoons (optional)

Directions

Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or a silicone mat; spoon and level the flour so you dont end up with too much.
Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt, then stir in 2 tablespoons freeze dried strawberry powder that’s been finely ground so its evenly distributed.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl, then beat in 1 large room temp egg, 1 teaspoon pure vanilla extract and 1/2 teaspoon strawberry extract if you want extra punch.
Add the dry mixture to the butter mixture in two additions and mix on low until just combined, dont overwork it or the cookies will get tough.
Chill the dough until firm enough to scoop, about 30 to 60 minutes in the fridge; if you are rushed pop it in the freezer for 15 to 20 minutes but dont freeze solid.
While dough chills, make the sparkling sugar by mixing 1/3 cup pink sanding sugar with 1 tablespoon finely ground freeze dried strawberry powder until evenly colored; put about 2 tablespoons extra granulated sugar in a small bowl for dough handling if you want.
Scoop dough by tablespoon or use a small cookie scoop, roll into balls, optionally roll each ball in the extra granulated sugar to keep them from sticking, then roll in the sparkling strawberry sugar to coat; place balls on the prepared sheets about 2 inches apart and gently flatten each ball a little with your palm.
Bake at 350°F (177°C) for 9 to 11 minutes, until edges are set and bottoms just start to color; rotate pans halfway for even baking and dont overbake because they continue to firm as they cool.
Let cookies cool on the baking sheet for 4 to 5 minutes so they set, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container up to 4 days, or freeze dough balls up to 2 months for baking later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.