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Strawberry Sugar Cookies

Rebecca | Roses & Whiskers
My classic sugar cookie recipe flavored with strawberries. These cookies are perfect for spring and summer! Make them gluten free or gluten-full.
Prep, chilling, baking and decorating time 3 hrs
Servings 36 cookies


  • 2 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full cookies
  • 1 tsp baking powder
  • 2/3 cup freeze-dried strawberries ground into a powder
  • 6 tbsp unsalted butter softened to room temperature
  • 6 tbsp butter-flavored Crisco
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Strawberry Buttercream Frosting

  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup Crisco
  • 6 cups powdered sugar
  • 28 g freeze-dried strawberries crushed into a fine powder
  • 2 tbsp seedless strawberry jam
  • 4-5 tbsp heavy cream


  • Grind 2/3 cup of freeze-dried strawberries into a fine powder using a coffee grinder or food processor.
  • Whisk the flour, baking powder and strawberry powder in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until it's light and fluffy. Beat in the eggs one at a time, making sure each is well-incorporated. On low speed, mix in the vanilla.
  • On low speed, gradually blend in the dry ingredients until just combined. Cover and chill in the refrigerator for at least one hour. (You can also chill the dough overnight.)
  • Roll out half of the chilled dough onto a floured surface until an 1/8 to 1/4 inch thick. Keep the rest of the dough in the refrigerator until you're ready for it. Use cookie cutters to cut out shapes and transfer them onto a baking sheet lined with parchment paper or a silicone baking mat. Don't put more than 12 cookies on a pan. 
  • Re-roll the scraps until you've used up the dough and then roll out the remaining chilled dough.
  • Chill each sheet of cookies for at least 30 minutes before baking. Preheat the oven to 375°F (190°C). I don't even preheat the oven until the cookies have been in the fridge for 30 minutes. Bake the cookies (one pan at a time) for no more than 6-7 minutes. Don't worry if they still look a little soft when you take them out of the oven. (But you don't want them to look wet and doughy.) Thicker, larger cookies will need 7 minutes, and smaller cookies will only need 6.
  • Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

Decorating the Cookies

  • Make the frosting while the cookies are cooling. (I actually recommend freezing the cookies before decorating them.) Cream the butter and Crisco until smooth. Add in the strawberry powder and 1/2 of the powdered sugar. Mix on low speed until incorporated and then beat on high speed until creamy. Add in the rest of the powdered sugar, the strawberry jam, the vanilla extract and 4 tbsp of heavy cream. Mix on low speed until incorporated, and then beat on high speed until creamy and fluffy. Add up to 1 more tbsp of cream if needed, 1 tsp at a time.
  • Decorate as desired and store in an airtight container in the freezer. Enjoy!