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These pale cream-colored sugar cookies are dusted with bright pink crushed freeze-dried strawberries and sugar.

Strawberry Sugar Cookies

These strawberry sugar cookies are fruity and buttery and shatteringly crispy and crumbly, making them an addictive treat during the holiday season.
Course Dessert
Cuisine American
Keyword cookies, dried fruit, nut-free, strawberry, sugar cookies, vegetarian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 48 cookies
Calories 144 kcal

Ingredients

  • 2 sticks unsalted butter room temperature
  • 1 cup canola oil
  • 1 cup powdered sugar
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • ¼ cup freeze-dried strawberries finely ground
  • ¼ cup coarse sugar

Instructions

  1. Cream together the butter, oil, powdered sugar and granulated sugar until light and fluffy. Add the eggs and vanilla; it will look curdled, but have no fear. Add the dry ingredients and blend until combined.
  2. Drop by teaspoons onto baking sheet. Mix the freeze-dried strawberries and coarse sugar together in a small bowl. Dip the bottom of a flat glass in this sugar, then press down the cookies with the sugar coated bottom. (When I’m pressing out these cookies, it can be hard to get the sugar to stick to the glass. I usually dampen the bottom of the cup with a bit of water for the first cookie to get it going).
  3. Bake at 350F for 10-12 minutes or until lightly golden. Move the cookies to a cooling rack, and cool completely.

Recipe Notes

From Mrs. Matsushita. I’m not sure where she originally got this recipe, but upon a quick search online, it seems like these are more common than I originally thought (it’s like the Alaskan blueberry coffee cake all over again).