Pink Sugar Cookies

A close up of pink strawberry sugar cookies on parchment paper, there are a few sliced strawberries.

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5 from 17 votes

Soft and chewy pink sugar cookies that are naturally flavored with freeze dried strawberries.

Prep Time10

Cook Time12

Chill Time20

Total Time42

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 199kcal

Author: Ella Gilbert

Ingredients

320 grams all purpose flour
2 teaspoons baking powder
½ teaspoon fine salt
227 grams unsalted butter room temperature
350 grams granulated sugar
1 egg room temperature
1 egg yolk room temperature
2 teaspoons vanilla extract
24 grams freeze dried strawberries
½ cup granulated sugar for rolling the cookies
pink food coloring optional

Metric - US Customary

Instructions

Preheat your oven to 350°F/175°C. Line your baking sheet with parchment paper.
In a blender or food processor, blend your freeze dried strawberries until you have a fine powder.
24 grams freeze dried strawberries
In a medium bowl, whisk together the flour, baking powder and salt together. Set aside.
320 grams all purpose flour, 2 teaspoons baking powder, ½ teaspoon fine salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until soft and creamy.
227 grams unsalted butter
Add your sugar and beat on medium-high for 3 minutes until light and fluffy.
350 grams granulated sugar
Add your egg, egg yolk and vanilla, then beat until it is well combined.
1 egg, 1 egg yolk, 2 teaspoons vanilla extract
Add your dry ingredients and beat on low, stop as soon as the flour is combined.
Add your strawberry powder and food dye and mix with a rubber spatula until evenly pink. Only add the food coloring a bit at a time, add a few drops until you have the shade of pink you want.
pink food coloring
Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for at least 20 minutes, or up to overnight.
½ cup granulated sugar
Bake one sheet at a time for 9-12 minutes. While you're baking those, keep the others in the fridge. The cookies will be slightly puffed and the sides should be set.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.

'Cracked' Sugar Cookies: When I first published this recipe, they had more of a cracked appearance. If you want that look, just bake the cookies in the oven for an extra minute or two! They'll come out of the oven puffy, and as they cool down they will crack.

Freeze Dried Strawberries: you can find this at health food stores, Target, Trader Joe's or online. Please note that the cup measurements for the strawberries is before they are blended.

Pink Food Coloring: I use 'Soft Pink' from the brand Americolor.

Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. You can freeze the cookie dough balls for up to 2 months. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.

This recipe is adapted from both Sarah Kieffer's Neapolitan Sugar Cookies and Handle the Heat's Soft and Chewy Sugar Cookie.

Nutrition