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Chocolate Strawberry Sugar Cookies

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Chocolate and strawberries go so well together and these cookies prove it. A rich, fudgy chocolate cookie is rolled in a strawberry sugar. The strawberry flavor comes from freeze dried strawberries and counters that rich chocolate-y taste perfectly!

  • Author: Marisa Guerra
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes
  • Total Time: 36 minutes
  • Yield: 20 cookies
  • Category: Dessert

Ingredients

Chocolate Cookies

  • 270 grams (2 ¼ cups) flour
  • 21 grams (¼ cup) unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 oz (½ cup) unsalted butter
  • 248 grams (1 ¼ cups) sugar
  • 4 oz bittersweet chocolate, melted
  • 2 eggs
  • 1 tsp vanilla

Topping

  • 99 grams (½ cup) granulated sugar
  • 17 grams (0.6 oz) freeze dried strawberries

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add eggs one at a time, followed by the vanilla.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Chill for 10 minutes.
  7. While the cookies chill, grind the freeze dried strawberries in a mini food processor until fine. Sift into a bowl with the sugar to remove the seeds. Whisk together.
  8. Divide the strawberry sugar in half and cover one half with plastic wrap to avoid letting it dry out. Gently roll each cookie in the other bowl of strawberry sugar and place several inches apart on a parchment lined baking sheet.
  9. Bake cookies for 11-13 minutes or until cookies are firm around the edges. Once they come out of the oven sprinkle some strawberry sugar from the other bowl that didn't touch raw cookie dough over the cookies.
  10. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • Cookie dough can be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes, roll in strawberry sugar and bake. You might need to adjust baking time slightly.

Find it online: https://marisabakes.com/2026/02/11/chocolate-strawberry-sugar-cookies/