Soft Strawberry Sugar Cookies (Print)

Tender sugar cookies with crushed strawberries and a pink strawberry glaze, perfect for sweet moments.

# Ingredients:

→ Strawberry Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup neutral oil
07 - 1 cup granulated sugar
08 - 1/3 cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1 1/2 cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - 1/2 teaspoon pure vanilla extract
17 - Pink food coloring, optional

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar together until light and creamy, approximately 2 to 3 minutes.
04 - Add crushed freeze-dried strawberries, egg, and vanilla extract. Mix until well combined.
05 - Gradually add the flour mixture, alternating with milk, mixing until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Gently press each ball to flatten slightly.
07 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Avoid overbaking.
08 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
09 - Whisk powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk until smooth. Adjust milk consistency as needed and add food coloring if desired.
10 - Once cookies are completely cool, spoon or drizzle icing over each cookie. Allow to set before serving.

# Expert Tips:

01 -
  • They're ridiculously tender and soft in a way that makes you forget store-bought cookies exist.
  • The strawberry flavor tastes real because it is, with none of that chemical aftertaste.
  • The pink icing is forgiving and beautiful, even if your decorating skills are questionable.
02 -
  • Don't overbake these cookies even if you think they look underdone; they continue cooking slightly on the hot pan and will harden as they cool.
  • Freeze-dried strawberries make all the difference because regular strawberries add moisture that ruins the tender texture you're after.
03 -
  • Keep your freeze-dried strawberries crushed but not powdered; you want tiny flecks that distribute evenly, not a flour that clumps.
  • If your icing is too thick and won't spread, add milk literally one teaspoon at a time because it's easier to thin than to thicken.
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