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My no-spread, no-chill cut out cookies but with a berry sweet surprise! These strawberry sugar cookies are a fresh take on a favorite classic.
Strawberry Sugar Cookies
These strawberry sugar cookies are a spin off of my viral no-chill, no-spread sugar cookies. We take the same soft base and infuse it with strawberry baking emulsion and some crushed freeze dried strawberries to give it the perfect fresh + sweet flair. Cut these into whatever shape you fancy and customize these cutie pink cookies for Valentines, a baby shower, or a girly girl birthday party! Then top it all off with my favorite sugar cookie frosting and enjoy little strawberries n’ cream vibes with every bite.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Salted butter, softened – I use salted butter, but you can use unsalted butter if you’d prefer. Just add a little extra pinch of salt to the dough!
- Granulated sugar
- Strawberry baking emulsion – I use the Lorann Oils brand. You can sub in Vanilla Extract, but you will miss the extra strawberry flavor punch!
- Egg
- All-purpose flour
- Ground freeze dried strawberries – You will measure out 1 heaping cup of freeze dried strawberries THEN grind that.
- Baking powder
Frosting + toppings
- Salted butter, softened – Again, I use salted butter, but unsalted will also work!
- Powdered sugar
- Clear vanilla – The clear vanilla will help keep the frosting nice and white.
- Heavy cream
- Sprinkles or more freeze dried strawberries for decorating
How to Make Strawberry Cut Out Cookies
- Preheat the oven to 350°F (180°C).
- Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
- Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
- Scrape the sides and add in strawberry emulsion and egg. Mix until combined.
- Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
- Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
- Use cookie cutters and cut out desired shapes. Transfer to a parchment or silicone lined cookie sheet.
- Bake at 350°F (180°C) for 7-10 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
- To make the frosting, cream the butter until smooth on the lowest setting.
- Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
- Repeat until all powdered sugar has been added and the frosting is thick.
- Add in the clear vanilla extract and mix well.
- Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
- Decorate the cut out cookies and enjoy!
- Store at room temperature in an airtight container for up to 3 days.
How should I store Strawberry Sugar Cookies?
Once cooled, store your cookies in an airtight container on the counter for 3 days!
Can I freeze these cookies?
Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also a great option for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Sugar Cookie Faves
Strawberry Cut Out Cookies
My no-spread, no-chill cut out cookies but with a berry sweet surprise! These strawberry sugar cookies are a fresh take on a favorite classic.
Ingredients
- 1 cup (222g) butter, softened
- 1 cup (230g) granulated sugar
- 2 tsp strawberry baking emulsion, (I use Lorann Oils brand)
- 1 egg
- 2 3/4 cups (418g) all-purpose flour
- 1/2 cup ground freeze dried strawberries, (1 heaping cup before grinding)
- 2 tsp baking powder
Frosting + Toppings
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- 2 tsp clear vanilla
- up to 1/4 cup heavy cream
- Sprinkles or more freeze dried strawberries, for decorating
Instructions
- Preheat the oven to 350°F (180°C).
- Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.1/2 cup ground freeze dried strawberries
- Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.1 cup (222g) butter, softened , 1 cup (230g) granulated sugar
- Scrape the sides and add in strawberry emulsion and egg. Mix until combined.2 tsp strawberry baking emulsion, 1 egg
- Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.2 3/4 cups (418g) all-purpose flour, 2 tsp baking powder
- Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
- Use cookie cutters and cut out desired shapes. Transfer to a parchment or silicone lined cookie sheet.
- Bake at 350°F (180°C) for 7-10 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
- To make the frosting, cream the butter until smooth on the lowest setting.1/2 cup (111g) salted butter, softened
- Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.3 cups (321g) powdered sugar, up to 1/4 cup heavy cream
- Repeat until all powdered sugar has been added and the frosting is thick.
- Add in the clear vanilla extract and mix well.2 tsp clear vanilla
- Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
- Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!Sprinkles or more freeze dried strawberries, for decorating
- Store at room temperature in an airtight container for up to 3 days.
Nutrition
Calories: 212kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 81mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 312IU | Calcium: 18mg | Iron: 1mg
Like this recipe? Rate and comment below!
LITERALLY AMAZING
This was so easy and so delicious!! So glad I found this recipe
I skipped the strawberry flavoring and used vanilla/almond, with almond frosting. They turned out great and got rave reviews from others! Perfect sugar cookies!
Great cookie. Very tasty strawberry flavor.