Homemade Strawberry Sugar Cookies

Sweet Memories & Strawberry Sugar Cookies

There’s something about strawberry sugar cookies that takes me right back to my grandmother’s kitchen. She’d always have a batch waiting when I visited, their pink edges slightly crisp, their centers soft as a summer afternoon. The scent of butter and berries would wrap around me like a hug. Now, whenever I bake them, I swear I can hear the faint clink of her teacup against the saucer and her warm chuckle as she’d sneak me an extra cookie “just because.” Today, I’m sharing that love with you—a recipe that’s equal parts nostalgia and joy.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any good cookie! I like to leave mine out on the counter for about an hour until it’s perfectly spreadable.
• 1 ½ cups granulated sugar – For that classic sweetness, though I sometimes swap in ¼ cup of brown sugar for a hint of caramel depth.
• 1 large egg + 1 egg yolk – The extra yolk makes these cookies extra tender—my grandma’s secret!
• 2 tsp pure vanilla extract – Splurge on the good stuff here; it makes all the difference.
• 3 cups all-purpose flour – Spoon and level it to avoid dense cookies.
• 1 ½ tsp baking powder – Our little leavening magic.
• ½ tsp salt – To balance the sweetness.
• ⅓ cup freeze-dried strawberries, finely ground – This is where the real strawberry magic happens! They pack intense flavor without adding moisture.
• Pink food coloring (optional) – Just a drop or two if you want those dreamy pink cookies.
• Sanding sugar for rolling – Because that sparkly crunch is half the fun.

Let’s Bake Some Sunshine

First, let’s get cozy. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. I always use my grandmother’s old baking sheets—they’re warped and well-loved, but they bake the most even cookies.

1. Cream the butter and sugar together in a large bowl until light and fluffy, about 3 minutes. This step is crucial! You’ll know it’s ready when the mixture looks almost like whipped cream.
2. Add the egg, egg yolk, and vanilla, mixing until just combined. Scrape down the sides of the bowl—those sneaky unmixed bits love to hide there.
3. In another bowl, whisk together the flour, baking powder, salt, and ground freeze-dried strawberries. The strawberry powder will make your dry ingredients blush the prettiest pink!
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If you’re using food coloring, add it now and mix until you achieve your perfect strawberry hue.
5. Chill the dough for 30 minutes—this prevents spreading and lets the flavors deepen. While you wait, pour some sanding sugar into a shallow bowl. I like to mix white and pink sugars for a fairy-tale effect.

When the timer dings, we’ll roll and bake these beauties—but that’s a story for next time. Put the kettle on, darling, and I’ll meet you back here for the grand finale…