Strawberry Cookies Recipe

Introduction

These strawberry cookies are a delightful way to enjoy the bright, sweet flavor of freeze-dried strawberries in a soft, buttery treat. Perfectly balanced with a hint of vanilla and a tender crumb, they’re quick to make and ideal for sharing with friends and family.

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 (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. Step 1: Preheat the oven to 350°F. Optionally, line a baking sheet with parchment paper to make cleanup easier.
2. Step 2: Place the freeze dried strawberries in a blender or food processor. Blend until mostly powdery but leave some small pieces for texture. Measure out a scant 1/4 cup of the strawberry powder and set aside any remaining powder.
3. Step 3: In a mixing bowl, use a hand mixer to cream together the butter and sugars until light and fluffy, about one minute.
4. Step 4: Add the egg and vanilla extract to the butter mixture. Beat for another 30 seconds until well combined. Stir in the strawberry powder until the dough is evenly pink.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients, about half a cup at a time, until the dough is thick and holds together.
6. Step 6: Scoop about 2 tablespoons of dough for each cookie and roll into balls to make roughly 3-inch cookies.
7. Step 7: Optional: Combine extra granulated sugar with any leftover strawberry powder in a small bowl. Roll each dough ball in this mixture to coat.
8. Step 8: Place the coated dough balls on the prepared baking sheet, spacing them at least two inches apart. This recipe yields 12 large 3-inch cookies or 18 smaller 2-inch cookies.
9. Step 9: Bake for 8 to 10 minutes on the middle oven rack, or until the edges are golden. Allow the cookies to rest for a few minutes before transferring them to a cooling rack.

Tips & Variations

• For extra strawberry flavor, try folding in a handful of small freeze-dried strawberry pieces into the dough before baking.
• If you don’t have freeze-dried strawberries, substitute with finely chopped dried strawberries, though the texture will differ.
• Chill the dough for 30 minutes before baking to prevent spreading and create thicker cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, thaw at room temperature or warm briefly in a low oven to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can change the cookie texture, making them softer or cakier. Freeze-dried strawberries are preferred because they provide concentrated flavor without extra moisture.

What makes the cookies pink?

The pink color comes from the finely ground freeze-dried strawberry powder, which is mixed into the dough, giving the cookies a natural strawberry hue and flavor.

Strawberry Cookies Recipe

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★★★★★

4.8 from 53 reviews

• Author: Matteo
• Total Time: 18-20 minutes
• Yield: 12 cookies (3-inch size) or 18 cookies (2-inch size) 1x

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Description

Delight in these charming Strawberry Cookies, bursting with the natural sweetness and vibrant flavor of freeze-dried strawberries. These cookies feature a tender, buttery base enhanced by a pink strawberry powder that also adds a subtle texture. Perfectly coated with a sugar and strawberry powder blend, they’re baked to golden perfection, yielding 12 soft, flavorful cookies that are sure to brighten any snack time.

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Ingredients

Scale 1x2x3x

Strawberry Powder

• 1 ounce freeze dried strawberries

Cookie Dough

• 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, preferably room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt

Coating

• Additional granulated sugar and any remaining strawberry powder (optional)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). For easier cleanup, optionally line a baking sheet with parchment paper.
2. Make the strawberry powder: Place 1 ounce of freeze-dried strawberries into a blender or food processor. Pulse and blend until mostly powdery while leaving some small strawberry pieces for added texture. Scrape down sides and lid as needed. Measure out a scant 1/4 cup of this powder and set aside any leftovers for coating.
3. Cream butter and sugars: In a mixing bowl, use a hand mixer to cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, approximately one minute.
4. Add egg, vanilla, and strawberry powder: Beat in the egg and vanilla extract for about 30 seconds until well combined. Stir in the scant 1/4 cup of strawberry powder until the dough is uniformly pink.
5. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients about 1/2 cup at a time, mixing until the dough becomes thick and cohesive.
6. Form cookie dough balls: Using a cookie scoop or spoon, portion approximately 2 tablespoons of dough per cookie for larger 3-inch cookies. Roll each portion into a ball.
7. Coat cookies: In a small bowl, combine granulated sugar and any remaining strawberry powder. Roll each cookie dough ball in this mixture to coat fully, enhancing both flavor and texture.
8. Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them at least two inches apart to allow for spreading. This recipe yields 12 larger or up to 18 smaller cookies (around 2 inches each).
9. Bake: Bake in the preheated oven on the middle rack for 8 to 10 minutes, or until the edges are golden.
10. Cool: Allow the cookies to rest on the sheet for a few minutes after baking, then transfer them to a wire cooling rack to cool completely.

Notes

• Freeze-dried strawberries can be found in specialty grocery stores or online; they add intense flavor without moisture.
• Using room temperature butter and egg helps achieve a smooth, well-combined dough.
• For smaller cookies, use about 1 tablespoon dough per cookie and reduce baking time slightly.
• Coating the cookies in extra sugar and strawberry powder provides a lovely texture and reinforces the strawberry flavor.

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cookies, freeze-dried strawberries, butter cookies, dessert cookies, easy cookie recipe, homemade cookies