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Strawberry Sugar Cookies Recipe

Soft-centered sugar cookies with crisp edges and a strawberry Jell-O buttercream frosting that’s as easy as it is pretty.
Prep Time15 minutes
Cook Time12 minutes
Chill Time15 minutes
Total Time42 minutes
Servings: 18 cookies
Calories: 275kcal
Author: Lucy Brewer

Ingredients

Ingredients

Cookies

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry Jell-O powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups all-purpose flour

Frosting

  • ½ cup unsalted butter
  • ¼ cup whole milk
  • pinch of salt
  • 3 cups powdered sugar
  • 3 tablespoons strawberry Jell-O powder

Instructions

Directions

  • Preheat oven to 375 degrees F and line baking sheets with parchment paper or silicone liners.
  • In a large mixing bowl, combine ½ cup unsalted butter and 1 cup granulated sugar. Use an electric hand mixer to cream the butter and sugar together until smooth.
    ½ cup unsalted butter, 1 cup granulated sugar
    A glass bowl with a stick of butter and granulated sugar, surrounded by bowls of pink sugar, powdered sugar, and eggs on a marble surface.
  • Add 1 large egg, ¼ cup whole milk, and 1 teaspoon vanilla extract to the mixing bowl. Whisk the ingredients into the creamed sugar until smooth and homogenous.
    1 large egg, ¼ cup whole milk, 1 teaspoon vanilla extract
    A mixing bowl with butter, sugar, and an egg, surrounded by bowls of powdered sugar, pink powder, and eggs on a marble surface.
  • On medium-low speed, mix in ¼ cup strawberry Jell-O powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1/4 teaspoon salt, and 2 cups all-purpose flour until the dry ingredients are fully incorporated into the wet ingredients.
    ¼ cup strawberry Jell-O powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1/4 teaspoon salt, 2 cups all-purpose flour
    A glass bowl with white and pink powdered ingredients sits on a marble surface, surrounded by bowls of powdered sugar and two egg shells.
  • Scoop cookies and place on baking sheet, leaving 2 inches between each cookie. Bake the cookies for about 12 minutes.
    A metal baking tray with six evenly spaced scoops of pink cookie dough, ready to be baked. The tray is on a white marble surface.
  • Allow the cookies to cool for 15 minutes.
    Six round, pink cookies are evenly spaced on a metal baking sheet placed on a marble countertop.

Frosting

  • While the cookies are cooling, mix together 3 tablespoons strawberry Jell-O powder, ½ cup unsalted butter, ¼ cup whole milk, a pinch of salt, and 3 cups powdered sugar in a mixing bowl using an electric hand mixer. Mix the ingredients continuously until smooth and creamy. Frost your cookies, serve, and enjoy!
    ½ cup unsalted butter, ¼ cup whole milk, 3 cups powdered sugar, 3 tablespoons strawberry Jell-O powder, pinch of salt
    A glass bowl filled with pink frosting sits on a marble surface, surrounded by empty glass bowls and small containers of ingredients.

Notes

  • Make sure your cookies are not hot to the touch before you frost them. The frosting will stick to cooled cookies much better.
  • For a softer, chewier cookie, you can use sour cream instead of whole milk. You will still use ¼ cup.
  • You can tell your cookies are done by checking to see if the bottom edges are beginning to brown.
  • Store your leftover cookies in the fridge for up to 4 days in an airtight container.
  • These cookies are great topped with some freshly sliced strawberries.
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