Strawberry Sugar Cookies (Snickerdoodle Style) (Edit recipe)

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If you’re craving something fruity, fun, and easy to bake, these Strawberry Sugar Cookies check all the boxes. They’re made with crushed freeze-dried strawberries for a bold berry flavor and rolled in sweet strawberry sugar for the perfect finishing touch.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 28

Ingredients

2 cups All Purpose Flour
5 Tbsp Freeze-Dried Strawberries, divided
0.5 tsp Baking Soda
0.25 tsp Baking Powder
0.5 tsp Salt
0.75 cup Butter, Unsalted, at room temperature
1.5 cups Granulated White Sugar, divided
1 whole Egg, at room temperature
1 whole Egg Yolk, at room temperature
2 tsp Pure Vanilla Extract
2 Tbsp Strawberry Preserves

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, 3 tablespoons freeze-dried strawberry powder, baking soda, baking powder, and salt.
In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and 1 1/4 cups of sugar on medium-high speed until light and fluffy, about 2 minutes.
Scrape down the bowl, add in the egg, yolk, and vanilla, and beat until combined.
Add the dry ingredients and mix on medium-low speed until just combined. Gently fold in the strawberry jam.
In a small bowl, combine the remaining ¼ cup of granulated sugar and 2 tablespoons of freeze-dried strawberry powder.
Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll each cookie into a ball. Roll the cookie dough in the strawberry sugar mixture and arrange the cookies on the prepared sheet pans, leaving 3 inches of space between each one.
Bake for 11-13 minutes or until edges are just set and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.

Notes

Storage: Keep in an airtight container or plastic bag at room temperature for up to 4 days or in the fridge for up to 1 week. Freezer: Freeze dough balls without the sugar coating for up to 3 months. When ready to bake, let the dough sit at room temperature for about 20-30 minutes and then roll in the strawberry sugar and bake.

Larger cookies: Using a 3-tablespoon scoop, increase baking time to 12-14 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	5 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	19 g
Sodium:	63 mg
Fiber:	0 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.