Introduction

These delightful strawberry cookies are bursting with real fruit flavor and a subtle sweetness that’s perfect for any occasion. Made with freeze-dried strawberries, they offer a delicate pink hue and a lovely texture that’s sure to impress.

Strawberry Cookies Recipe - Recipe Image

Ingredients

1 ounce freeze dried strawberries
1/2 cup (1 stick) unsalted butter, room temperature
6 tablespoons granulated sugar (1/4 cup + 2 tablespoons), plus more for coating
6 tablespoons light brown sugar (1/4 cup + 2 tablespoons)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt

Instructions

Step 1: Preheat the oven to 350°F. Optionally, line a baking sheet with parchment paper to make cleanup easier.
Step 2: Add the freeze dried strawberries to a blender or food processor and blend until mostly powdery, leaving some small pieces for flavor and texture. Measure out a scant 1/4 cup of the strawberry powder and set aside any remaining powder.
Step 3: In a mixing bowl, use a hand mixer to cream together the butter and both sugars until light and fluffy, about one minute.
Step 4: Stir in the egg and vanilla extract, beating for another 30 seconds or until well combined. Mix in the strawberry powder until the dough is evenly pink.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, about 1/2 cup at a time, mixing until the dough is thick and holds together.
Step 6: Scoop about 2 tablespoons of dough for each cookie to make 3-inch cookies. Roll the dough into balls.
Step 7: (Optional) Combine some sugar with any remaining strawberry powder in a small bowl. Roll each dough ball in the sugar mixture to coat.
Step 8: Place the coated dough balls on the prepared baking sheet, spacing them at least two inches apart. You should have about 12 cookies.
Step 9: Bake for 8 to 10 minutes on the middle oven rack, until the edges are golden. Let the cookies rest for a few minutes before transferring them to a cooling rack.

Tips & Variations

Try adding white chocolate chips for a creamy compliment to the strawberry flavor.
If you don’t have freeze-dried strawberries, finely chopped fresh strawberries can be used but will alter the texture.
For extra crunch, sprinkle coarse sugar on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in a warm oven to freshen up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture and will change the dough’s consistency, making the cookies softer and spread more. It’s best to use freeze-dried strawberries for the intended texture.

What if I don’t have a blender or food processor?

You can try crushing the freeze-dried strawberries in a plastic bag with a rolling pin until powdery, but a blender or food processor will give the best texture.

Strawberry Cookies Recipe

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★★★★★

4.9 from 145 reviews

Delight in these charming Strawberry Cookies that blend the sweet, tangy essence of freeze-dried strawberries with a classic buttery cookie base. Lightly coated with sugar and a hint of strawberry powder, these pink-hued cookies are crisp on the edges and tender inside, making a perfect treat for any occasion.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yield: 12 large 3-inch cookies or 18 smaller 2-inch cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Freeze-Dried Strawberry Powder

1 ounce freeze dried strawberries
additional strawberry powder for coating, optional

Cookie Dough

1/2 cup (1 stick) unsalted butter, room temperature
6 tablespoons granulated sugar (1/4 cup + 2 tablespoons), plus more for coating the dough
6 tablespoons light brown sugar (1/4 cup + 2 tablespoons)
1 large egg, preferably room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup effortless.
Prepare Strawberry Powder: Place 1 ounce of freeze-dried strawberries into a blender or food processor. Pulse until the berries become mostly powdery with some small pieces remaining for texture. Measure out a scant 1/4 cup of this strawberry powder, scraping down the sides as needed. Save extra powder for coating cookies.
Cream Butter and Sugars: In a mixing bowl, use a hand mixer to cream the room temperature butter with granulated sugar until the mixture is light and fluffy, about one minute.
Add Egg, Vanilla, and Strawberry Powder: Beat in the egg and vanilla extract until fully combined, about 30 seconds. Stir in the measured strawberry powder until the dough is uniformly pink.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture about 1/2 cup at a time, until the dough becomes thick and holds together.
Form Dough Balls: Scoop approximately 2 tablespoons of dough per cookie to create 3-inch balls. Roll each ball in your hands until smooth.
Coat Cookies: Optional step: Mix sugar with any remaining strawberry powder in a small bowl. Roll each dough ball in this mixture to coat.
Arrange on Baking Sheet: Place dough balls on the prepared baking sheet, leaving at least two inches of space between cookies to allow for spreading. This recipe yields 12 large 3-inch cookies or 18 smaller 2-inch cookies.
Bake: Bake on the middle oven rack at 350°F for 8 to 10 minutes, or until edges turn golden brown. Avoid overbaking.
Cool: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes before transferring them onto a cooling rack to cool completely.

Notes

Freeze dried strawberries can be found in most supermarkets or specialty stores. They add concentrated strawberry flavor and texture.
Using room temperature butter and egg helps achieve a smoother dough and better texture in cookies.
You can adjust the amount of sugar for coating based on your sweetness preference.
Cookies should be spaced apart adequately on the baking sheet to prevent sticking as they spread during baking.
Store cookies in an airtight container for up to a week to maintain freshness.

Keywords: strawberry cookies, freeze dried strawberries, chewy cookies, pink cookies, buttery cookies, easy cookie recipe