These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Close up of strawberry cut out sugar cookies.

Mini Strawberry Sugar Cookies

My love for these cookies runs deep! We add a little strawberry kiss to my viral cut out sugar cookie recipe and it levels. them. up. With strawberry baking emulsion and crushed freeze dried strawberries in the dough, they have a gorgeous sweet strawberry flavor and a cute pink color. Make these cookies for your Galentines party, your daughter’s birthday, a baby or bridal shower or just when you need a happy little PINK boost!

Strawberry cookies with freeze dried strawberries.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, softened – I use salted butter, but you can use unsalted butter if you’d prefer. Just add a little extra pinch of salt to the dough!
Granulated sugar
Strawberry baking emulsion – I use the Lorann Oils brand. You can sub in Vanilla Extract, but you will miss the extra strawberry flavor punch!
Egg Yolk
All-purpose flour
Ground freeze dried strawberries – You will measure out ½ heaping cup of freeze dried strawberries THEN grind that.
Baking powder

Frosting + toppings

Salted butter, softened – Again, I use salted butter, but unsalted will also work!
Powdered sugar
Clear vanilla – The clear vanilla will help keep the frosting nice and white.
Heavy cream
Sprinkles or more freeze dried strawberries for decorating

Mini strawberry sugar cookies cut into heart shapes and frosted.

How to Make Cut Out Strawberry Cookies

Preheat the oven to 350°F (180°C).
Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
To make the frosting, cream the butter until smooth on the lowest setting.
Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
Repeat until all powdered sugar has been added and the frosting is thick.
Add in the clear vanilla extract and mix well.
Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
Store at room temperature in an airtight container for up to 3 days.

Small heart-shaped strawberry cookie topped with frosting.

How should I store Strawberry Sugar Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3 days!

Can I freeze these cookies?

Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also a great option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Strawberry cookies next to freeze dried strawberries on the counter.

Strawberry Faves

Mini Strawberry Cut Out Sugar Cookies

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

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Print Pin Rate

Prep Time: 25

Cook Time: 7

Servings: 1″ cookies

Calories: 46kcal

Ingredients

1/2 cup (111g) butter, softened
1/2 cup (115g) granulated sugar
1 tsp strawberry baking emulsion (I use Lorann Oils brand)
1 egg yolk
1 1/3 cups (202g) all-purpose flour
1/4 cup ground freeze dried strawberries (1/2 heaping cup before grinding)
1 tsp baking powder

Frosting + Toppings

1/4 cup (56g) salted butter, softened
1/2 cups (54g) powdered sugar
1 tsp clear vanilla
up to 3 Tbsp heavy cream
Sprinkles or more freeze dried strawberries for decorating

Instructions

Preheat the oven to 350°F (180°C).
Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
1/4 cup ground freeze dried strawberries
Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
1/2 cup (111g) butter, softened , 1/2 cup (115g) granulated sugar
Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
1 tsp strawberry baking emulsion, 1 egg yolk
Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
1 1/3 cups (202g) all-purpose flour, 1 tsp baking powder
Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
To make the frosting, cream the butter until smooth on the lowest setting.
1/4 cup (56g) salted butter, softened
Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
1/2 cups (54g) powdered sugar, up to 3 Tbsp heavy cream
Repeat until all powdered sugar has been added and the frosting is thick.
Add in the clear vanilla extract and mix well.
1 tsp clear vanilla
Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
Sprinkles or more freeze dried strawberries for decorating
Store at room temperature in an airtight container for up to 3 days.