Why You’ll Love This Recipe

I love these cookies for their vibrant strawberry flavor and soft, chewy texture. The sparkling sugar coating adds a delicate crunch and a pretty finish that makes them stand out on any cookie tray. They’re easy to make and even easier to love.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons freeze-dried strawberry powder
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

For the sparkling strawberry sugar:

1/4 cup granulated sugar
2 tablespoons freeze-dried strawberry powder

directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, I cream together the softened butter and granulated sugar until light and fluffy, which takes about 2 to 3 minutes.

I beat in the egg, vanilla extract, and almond extract.

Then I add the freeze-dried strawberry powder and mix until fully incorporated.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

In a small bowl, I stir together the ingredients for the sparkling strawberry sugar.

Using a tablespoon or cookie scoop, I portion the dough into balls and roll each one in the strawberry sugar mixture.

I place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 9 to 11 minutes, just until the edges are set but the centers are still soft. I’m careful not to overbake.

After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 24 cookies.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: approximately 180 kcal per cookie

Variations

Sometimes I add white chocolate chips to the dough for a creamy contrast. I’ve also made a glaze with strawberry puree and powdered sugar to drizzle over the tops. For a twist, I use lemon extract instead of almond to give the cookies a citrusy edge.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just place parchment between layers and thaw at room temperature before serving.

FAQs

Can I make these cookies ahead of time?

Yes, I often make the dough a day ahead and refrigerate it. I let it sit at room temperature for a few minutes before scooping and baking.

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are key for concentrated flavor and color. Fresh strawberries add too much moisture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend. The cookies stay soft and flavorful.

Can I freeze the dough?

Absolutely. I scoop the dough into balls, freeze them on a tray, then store them in a freezer bag. I bake straight from frozen, just adding a minute or two.

Do I have to use the sparkling sugar coating?

No, but I highly recommend it. It adds texture and a boost of berry flavor that really sets these cookies apart.

Conclusion

These Strawberry Sugar Cookies with Sparkling Strawberry Sugar are fun, fruity, and full of charm. I love how easy they are to whip up and how well they brighten any occasion—from spring brunches to summer parties or just a sweet afternoon pick-me-up.