Strawberry Sugar Cookies

Fresh strawberries and buttery cookies—it’s a combination that feels like a little celebration in every bite.

These strawberry sugar cookies are simple to make and even easier to enjoy, with their soft texture and natural fruity flavor shining through.

They’re the kind of treat that’s perfect for sharing with loved ones, especially when a special occasion like Valentine’s Day is on the horizon.

While cakes and pies often steal the spotlight, cookies have their own charm. They’re quick, versatile, and somehow feel more personal—small, thoughtful bites made with care.

The highlight here is the strawberry icing, made with real strawberries for a burst of freshness. No artificial flavors, just honest ingredients that come together beautifully.

If decorating cookies isn’t your strongest skill, don’t worry. A simple swirl of icing and a few sprinkles are all you need to make these look as good as they taste.

It’s all about enjoying the process and sharing a homemade treat that speaks from the heart.

Table of Contents

Strawberry Sugar Cookies Recipe

Ingredients

For The Cookies

125g unsalted butter, softened (use vegan butter for a dairy-free/vegan option)
200g granulated sugar
1 large egg (substitute with 1 tablespoon flaxseed mixed with 3 tablespoons water for a vegan option)
1 teaspoon pure vanilla extract
225g all-purpose flour (use gluten-free all-purpose flour for a gluten-free version)
1/2 teaspoon baking powder

For The Strawberry Icing

100g fresh strawberries, finely chopped
200g powdered sugar (ensure it’s labeled gluten-free if needed)
50g melted butter (replace with vegan butter for a vegan version)
Sprinkles (optional)

Instructions

In a large bowl, beat the softened butter and sugar until light and creamy. If using vegan butter, it may take slightly longer to achieve the same consistency.
Add the egg or flaxseed mixture (vegan substitute) along with the vanilla extract. Mix until well combined.
In another bowl, whisk together the flour and baking powder. Slowly incorporate the dry ingredients into the butter mixture, stirring until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 20–30 minutes.
Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
Roll the chilled dough on a lightly floured surface to about 1/2 cm thickness. Cut out your desired cookie shapes and arrange them on the prepared tray.
Bake for 7–10 minutes, depending on your preference for soft or crunchy cookies. Cool completely on a wire rack before decorating.
Puree the chopped strawberries in a blender or food processor. Strain through a fine sieve to remove any seeds or chunks.
Gradually mix the strawberry puree with the powdered sugar and melted butter until smooth. Adjust the consistency by adding more powdered sugar if it’s too runny.
Spread or drizzle the icing over the cooled cookies. Add sprinkles while the icing is still wet if using. Let the cookies sit for at least 2 hours to allow the icing to set fully.

Practical Tips For Perfect Strawberry Sugar Cookies

These tips will help you achieve soft, flavorful cookies every time:

Weigh your ingredients for accuracy. Baking is precise, and even small deviations can change the texture of your cookies. Use a kitchen scale to measure flour, butter, and sugar.
Blend the strawberries properly for icing. For a smooth icing, puree the strawberries thoroughly and strain to remove seeds or chunks. This makes spreading easier and ensures a polished look.
Bring ingredients to room temperature. Softened butter and room-temperature eggs blend more smoothly, creating a better dough consistency.
Avoid overmixing the dough. Overworking the dough can make your cookies dense instead of light and tender. Mix until just combined.
Use parchment paper or silicone baking mats. These prevent sticking and ensure even baking without burnt bottoms.
Test bake a single cookie first. This allows you to check the dough’s texture, thickness, and baking time before baking the entire batch.

Variations For Strawberry Sugar Cookies

If you’d like to switch things up, here are some fun and simple variations to try:

Strawberry and chocolate combo: Add mini chocolate chips to the dough for a fruity-chocolatey twist.
Citrus flavor boost: Mix in a teaspoon of lemon or orange zest to the cookie dough for a zesty aroma.
Nutty delight: Sprinkle chopped almonds or pistachios on top of the icing for a crunchy texture.
Gluten-free option: Use a gluten-free all-purpose flour blend to make the cookies suitable for those avoiding gluten.
Dairy-free version: Replace the butter with vegan butter for a lactose-free treat.

How To Store Strawberry Sugar Cookies?

To keep your cookies fresh and flavorful, store them properly:

Room temperature storage: Place the cookies in an airtight container and keep them at room temperature for up to 5 days.
Refrigeration: If you live in a warmer climate, you can store the cookies in the fridge to maintain the icing’s texture. Bring them to room temperature before serving.
Freezing unbaked dough: Wrap the dough tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before rolling and baking.
Freezing baked cookies: Allow the cookies to cool completely, then place them in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months.

Can I Make These Strawberry Sugar Cookies Ahead Of Time?

Yes, you can absolutely make strawberry sugar cookies ahead of time! Here are a few ways to plan ahead:

Prepare the dough early. Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. When ready to bake, let it soften slightly at room temperature before rolling it out.
Freeze unbaked cookie dough. Shape the dough into a disc or roll it out and cut into shapes. Freeze the shapes on a baking tray until firm, then transfer them to an airtight container or freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Bake the cookies in advance. Store baked cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in layers separated by parchment paper for up to 2 months.
Make the icing fresh. For the best texture and flavor, prepare the strawberry icing on the day you plan to decorate and serve the cookies.

Why Do My Strawberry Sugar Cookies Break Easily?

If your sugar cookies are breaking, it’s often due to one of these common issues:

Too much flour. Adding too much flour can make the cookies dry and crumbly. Use the spoon-and-level method or a kitchen scale for accurate measurement.
Overbaking. Cookies that stay in the oven too long lose moisture, becoming dry and fragile. Remove them when they’re just lightly golden at the edges.
Not cooling enough. Warm cookies are delicate. Let them cool completely on a wire rack before handling or icing.
Thin cookies. Rolling the dough too thin can make the cookies more prone to breaking. Aim for about 1/4 to 1/2 inch thickness for a sturdier base.

Why Do My Strawberry Sugar Cookies Not Hold Their Shape?

If your cookies spread or lose their shape during baking, these are the likely causes and solutions:

Warm dough. Dough that isn’t chilled properly softens too much in the oven, causing the cookies to spread. Always chill the dough for at least 20-30 minutes before rolling and cutting shapes.
Incorrect butter temperature. If the butter is melted or too soft, it can lead to spreading. Use softened butter that’s just slightly pliable, not liquid.
Leavening agents. Too much baking powder or baking soda can make the dough puff up and lose its clean edges. Stick to the exact measurement in the recipe.
Overmixing the dough. Mixing too much can incorporate excess air, leading to cookies that rise unevenly. Mix until the dough just comes together.