Strawberry sugar cookies are the kind of treat that instantly feels cheerful and familiar, yet special enough to serve for any occasion. These cookies are soft in the center, lightly crisp on the edges, and packed with sweet strawberry flavor in every bite. They’re easy to make, and require simple pantry ingredients.

Whether you’re baking for a holiday cookie tray, a weekend dessert, or a quick weekday sweet craving, strawberry sugar cookies fit right in. They’re perfect for Valentine’s Day, spring parties, baby showers, or anytime you want a pop of color and fruity flavor. .

If you’ve been looking for a strawberry cookie recipe that’s quick, soft, and consistently delicious, you’re in the right place. I’ll walk you through everything you need to know, from ingredients and step-by-step instructions to storage tips and expert baking advice, so your cookies turn out perfect on the first try.

Why You’ll Love This Recipe

Soft, tender texture with lightly crisp edges

Sweet strawberry flavor without being overpowering

Simple ingredients you can find at any grocery store

Beginner-friendly and easy to follow

Perfect for holidays, parties, and everyday baking

Make-ahead and meal prep friendly for busy schedules

Ingredients

All-purpose flour

Baking powder

Salt

Unsalted butter, softened

Granulated sugar

Large eggs

Strawberry extract or strawberry gelatin powder

Vanilla extract

Pink food coloring (optional)

Extra granulated sugar for rolling

Ingredients Guide (Ingredient Breakdown)

All-purpose flour
This provides structure and gives the cookies their classic sugar cookie texture. Measure carefully using the spoon-and-level method to avoid dense cookies.

Baking powder
Baking powder helps the cookies rise slightly and keeps them soft instead of flat. Fresh baking powder makes a noticeable difference in texture.

Salt
A small amount of salt balances the sweetness and enhances the strawberry flavor. Don’t skip it, even in sweet recipes.

Unsalted butter
Butter adds richness and flavor. Using unsalted butter lets you control the salt level more accurately. Make sure it’s softened, not melted.

Granulated sugar
Sugar sweetens the cookies and helps create crisp edges. Rolling the dough in sugar also adds a light crunch on the outside.

Eggs
Eggs bind the dough and add moisture. Room temperature eggs mix more evenly and help prevent overmixing.

Strawberry extract or strawberry gelatin powder
This is where the strawberry flavor comes from. Extract gives a cleaner taste, while gelatin adds color and a slightly candy-like strawberry note.

Vanilla extract
Vanilla rounds out the flavor and enhances the sweetness without overpowering the strawberry.

Pink food coloring (optional)
Purely optional, but it gives the cookies a classic pink hue that makes them visually appealing for parties and holidays.

Step-by-Step Instructions

Preheat your oven to 350°F and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Mix in strawberry extract (or gelatin powder), vanilla extract, and food coloring if using.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Scoop the dough into tablespoon-sized balls and roll each one in granulated sugar.

Place dough balls on prepared baking sheets, spacing them about two inches apart.

Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Baking tip:
Do not overbake. The cookies will continue to set as they cool, which keeps them soft and tender inside.

Variations & Customizations

Strawberry lemonade cookies: Add a teaspoon of lemon zest for a bright citrus twist.

Chocolate-dipped strawberry cookies: Dip cooled cookies halfway in melted white or dark chocolate.

Gluten-free option: Use a 1:1 gluten-free baking flour blend for similar results.

Vegan version: Replace butter with plant-based butter and eggs with a flax egg substitute.

Cream cheese strawberry cookies: Add a few tablespoons of softened cream cheese for extra softness.

Strawberry crunch topping: Sprinkle crushed freeze-dried strawberries on top before baking.

Serving Guide

Afternoon snack
Serve strawberry sugar cookies with a glass of cold milk or iced tea for a simple, satisfying treat.

Holiday cookie trays
Their pink color makes them perfect for Valentine’s Day, Easter, and Christmas dessert spreads.

Parties and celebrations
These cookies stand out on dessert tables at baby showers, birthday parties, and brunch events.

Lunchbox treat
Pack them for school or work lunches since they hold up well and don’t crumble easily.

Dessert platter
Pair with chocolate desserts or vanilla treats for a balanced cookie assortment.

Make-ahead desserts
Bake ahead and store for quick, stress-free entertaining during busy weeks.

Storage & Reheating Guide

Room temperature
Store cookies in an airtight container for up to 4 days. Keep them away from direct heat and sunlight.

Refrigerator
If your kitchen is warm, refrigerate cookies for up to 7 days. Let them come to room temperature before serving.

Freezer
Freeze baked cookies for up to 2 months in a freezer-safe container. Thaw at room temperature before serving.

Reheating
Warm cookies in the microwave for 5–8 seconds to restore softness without drying them out.

Shelf life tip
Place a slice of bread in the container to help keep cookies soft longer.

Common Mistakes to Avoid

Overmixing the dough: This can make cookies tough instead of soft. Mix just until combined.

Using melted butter: Melted butter causes cookies to spread too much. Always use softened butter.

Overbaking: Baking too long dries out the cookies. Remove them when centers still look soft.

Too much flour: Scooping directly from the bag packs in flour and leads to dense cookies.

Skipping sugar coating: Rolling in sugar adds texture and helps cookies bake evenly.

Incorrect oven temperature: An oven thermometer ensures accurate baking results.

Expert Tips for Best Results

Chill the dough for 20 minutes if your kitchen is warm to prevent excess spreading.

Use high-quality strawberry extract for the most natural flavor.

Bake one test cookie first to check timing and color.

Rotate baking sheets halfway through for even baking.

Let cookies cool slightly before moving to avoid breaking.

Store different flavored cookies separately to preserve strawberry aroma.

FAQs

Can I make strawberry sugar cookies ahead of time?
Yes, the dough can be made a day in advance and refrigerated until ready to bake.

Do these cookies freeze well?
Yes, both baked cookies and raw dough balls freeze well for up to two months.

Can I use fresh strawberries instead?
Fresh strawberries add moisture and can affect texture. Freeze-dried strawberries work better.

Why are my cookies flat?
Butter may have been too soft or warm. Chilling the dough helps.

Can I skip food coloring?
Absolutely. The cookies will still taste great without added color.

How do I keep cookies soft?
Store in an airtight container and avoid overbaking.

Can I double this recipe?
Yes, this recipe doubles well for parties and holiday baking.

Are these cookies kid-friendly?
Yes, they’re mild, sweet, and perfect for kids’ events and lunches.

Final Thoughts

Strawberry sugar cookies are a simple, crowd-pleasing recipe that delivers on flavor, texture, and appearance. With easy steps and flexible options, this recipe works for beginners and experienced bakers alike. Whether you’re baking for a special occasion or just want a fun twist on classic sugar cookies, these are guaranteed to be a hit.

Try them once, and they’ll quickly become a regular in your baking rotation. If you make this recipe, save it for later, share it with friends, and leave a comment with your favorite variation.