Strawberry Sugar Cookies with Sparkling Strawberry Sugar

I’m thrilled to share my Strawberry Sugar Cookies—chewy, delicately tinted with real strawberry flavor, and dazzling with a sparkling strawberry sugar coating. These festive cookies are perfect for spring and summer celebrations, and they’re vegetarian friendly!

Why I’ll Love This Recipe

I love how these cookies are soft and subtly fruity, with a charming sparkle that feels elegant yet playful. The combination of freeze-dried strawberry powder mixed into the dough and glittery sugar on top makes them as tasty as they are eye-catching—ideal for gatherings or just brightening an ordinary day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Large eggs

• All-purpose flour

• Cornstarch

• Baking powder

• Baking soda

• Cream of tartar

• Salt

• Granulated sugar

• Freeze-dried strawberry powder

• Pure vanilla extract

• Pure strawberry extract

• Red gel food coloring

For the Sparkling Strawberry Sugar:

• White or red sparkling sugar (sanding sugar)

• Freeze-dried strawberry powder

directions

First, I blend freeze-dried strawberries into a fine powder and mix 1 tablespoon of that with sparkling sugar to create a glittery coating. After preheating my oven to 350 °F (175 °C), I cream softened butter and granulated sugar until light and fluffy. I then add eggs one at a time, followed by vanilla, strawberry extracts, and red gel food coloring. In a separate bowl, I whisk together the dry ingredients—including the flour, cornstarch, leaveners, salt, and 6 tablespoons of strawberry powder. I combine the wet and dry until just mixed, being careful not to overmix, then transfer the dough to chill for at least 2 hours.

Once the dough is chilled, I scoop it into 30 medium-sized balls, roll each in the sparkling strawberry sugar, and place them on baking sheets about 2 inches apart. I bake them for around 10 minutes or until the tops just begin to set. I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

Servings and timing

• Yield: ~30 cookies

• Total time: Approximately 30 minutes (including chilling and baking)

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days, which keeps them soft and flavorful. For longer storage, I freeze fully cooled cookies in a freezer-safe container for up to 3 months. When I want to enjoy them, I simply thaw at room temperature for about 15 minutes—or reheat in the microwave with 10-second intervals

Pro Tip:

If the cookies start to feel slightly stale, I place a fresh slice of white bread in the airtight container with them. The bread helps rehydrate and soften the cookies in just a few hours

FAQs

1. Can I use fresh strawberries instead of freeze-dried powder?

You could—but freeze-dried powder gives better flavor without adding moisture. Using fresh strawberries may lead to softer dough and longer baking time.

2. How important is chilling the dough?

It makes a big difference for texture and handling—it firms up the dough and delivers chewier, better-shaped cookies.

3. Can I skip the food coloring?

Absolutely! The food coloring is optional and purely for visual impact.

4. Can I make this recipe gluten-free?

Yes—I’ve successfully used a 1:1 gluten-free flour blend; it produces a slightly more tender cookie but still delicious.

5. Can I double the recipe?

Sure! Just chill the dough in batches if needed, and bake in multiple sheets to maintain even heat and shape.

6. How do I prep these ahead of time?

I often freeze the dough balls up to a month in advance; then I scoop, roll in sugar, and bake—adding a couple extra minutes to the bake time .

7. Can I store them in the refrigerator?

I prefer room temperature or frozen storage—refrigeration can dry them out or affect the sugar sparkle .

8. What’s the best way to stack cookies in storage?

I place parchment between layers to prevent sticking and preserve the sugar coating.

9. Do these cookies travel well?

Yes—they hold up beautifully if stored in a tin or airtight container.

10. Can I substitute sparkling sugar?

Regular granulated sugar with extra strawberry powder would still be tasty, but the sparkle is half the fun!

Conclusion

I’m always delighted by how these Strawberry Sugar Cookies bring smiles with their soft texture, genuine fruit flavor, and lovely sparkle. Whether for celebrations or a simple treat, they shine in both taste and appearance. I hope you enjoy baking and savoring each pretty, strawberry-kissed bite as much as I do.

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