Soft Strawberry Sugar Cookies (Print Version)

Tender sugar cookies infused with strawberries, topped with a luscious pink strawberry glaze.

# What You’ll Need:

→ Strawberry Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon cream of tartar
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.5 cup neutral oil
07 - 1 cup granulated sugar
08 - 0.33 cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1.5 cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - 0.5 teaspoon pure vanilla extract
17 - Pink food coloring, optional

# Step-by-Step:

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 to the butter mixture. Mix until well combined.
05 - Gradually add the dry flour mixture, alternating with milk, and mix until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 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 a wire rack to cool completely.
09 - Whisk powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk in a bowl until smooth. Add additional milk for thinner consistency or pink food coloring for deeper color as desired.
10 - Once cookies are completely cool, spoon or drizzle icing over each cookie. Allow to set before serving.

# Expert Tips:

01 -
  • They're impossibly soft in the center—like biting into a cloud with strawberry flavor running through it.
  • No fancy piping skills needed; you literally just spoon the icing on and let it drip naturally.
  • The freeze-dried strawberries give you real fruit flavor without watering down the dough, which was my biggest worry at first.
02 -
  • Don't skip the rest period after scooping—those 5 minutes on the hot pan are what make the edges set while the centers stay soft.
  • Freeze-dried strawberries are nonnegotiable here; regular dried strawberries are too chewy and won't dissolve into the dough the way these do.
03 -
  • If your icing is too thick, warm the milk slightly before adding it—it mixes in more smoothly than cold milk and prevents lumps.
  • Make extra strawberry powder and store it in a small jar; it's perfect sprinkled on yogurt, whipped cream, or even the rim of a champagne glass if you're feeling celebratory.
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