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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup effortless.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Form Dough Balls: Scoop approximately 2 tablespoons of dough per cookie to create 3-inch balls. Roll each ball in your hands until smooth.
  7. Coat Cookies: Optional step: Mix sugar with any remaining strawberry powder in a small bowl. Roll each dough ball in this mixture to coat.
  8. 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.
  9. Bake: Bake on the middle oven rack at 350°F for 8 to 10 minutes, or until edges turn golden brown. Avoid overbaking.
  10. 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

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