Introduction

These strawberry cookies are a delightful twist on classic sugar cookies, infused with the sweet and tangy flavor of freeze-dried strawberries. Soft, chewy, and lightly coated in sugar, they make a perfect treat for any occasion.

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. Line a baking sheet with parchment paper to make cleanup easier, if desired.
Step 2: Place the freeze dried strawberries in a blender or food processor and blend until mostly powdery, leaving some small pieces for texture. Measure out just under 1/4 cup of the strawberry powder, scraping down the sides as needed, and set aside the rest.
Step 3: In a mixing bowl, use a hand mixer to cream the butter with granulated and brown sugars until light and fluffy, about one minute.
Step 4: Add the egg and vanilla extract to the butter mixture and beat for another 30 seconds until well combined. Stir in the measured strawberry powder until the dough is evenly pink.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry blend into the wet mixture, about half a cup at a time, until the dough is thick and cohesive.
Step 6: Scoop approximately 2 tablespoons of cookie dough per cookie and roll each into a ball to form about 12 cookies, each around 3 inches wide.
Step 7: Combine some granulated sugar with any remaining strawberry powder in a small bowl. Roll each dough ball in this mixture to coat the outside.
Step 8: Place the coated dough balls on the prepared baking sheet, spacing them at least two inches apart to allow spreading.
Step 9: Bake on the middle oven rack for 8 to 10 minutes, until the edges are golden. Let cookies rest briefly before transferring them to a cooling rack.

Tips & Variations

For extra strawberry flavor, try folding finely chopped freeze-dried strawberries into the dough in addition to the powder.
If you don’t have freeze-dried strawberries, substitute with 2 tablespoons of strawberry jam mixed into the wet ingredients, reducing sugar slightly.
Chilling the dough for 30 minutes before baking can help prevent spreading and improve texture.
Use a cookie scoop for consistent cookie sizes and even baking.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat frozen cookies briefly in a warm oven or microwave to restore 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 more moisture, which can change the texture of the cookies. Freeze-dried strawberries are best because they provide concentrated flavor without extra moisture. If you use fresh berries, reduce other wet ingredients and expect a softer dough.

Why do the cookies need to be coated with sugar and strawberry powder?

The sugar coating adds a sweet, slightly crunchy exterior that contrasts nicely with the soft center. Coating with strawberry powder boosts the strawberry flavor and gives the cookies an attractive pink hue.

Strawberry Cookies Recipe

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★★★★★

4.7 from 118 reviews

These delightful Strawberry Cookies are soft, flavorful treats made with freeze-dried strawberries blended into the dough, imparting a natural fruity sweetness and a lovely pink hue. Perfectly balanced with brown and granulated sugars and a hint of vanilla, they bake up golden-edged and tender inside. Ideal for a fresh twist on classic cookies, these are simple to prepare and loved by all ages.

Author: Nora
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookies (3-inch) or 18 cookies (2-inch) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Powder

1 ounce freeze dried strawberries (see note #1)

Cookie Dough

1/2 cup (1 stick) unsalted butter, room temperature (see note #2)
6 tablespoons granulated sugar (1/4 cup + 2 tablespoons; plus more as needed 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

Preheat Oven: Preheat your oven to 350°F (175°C). Optionally line a baking sheet with parchment paper to make cleanup easier after baking.
Prepare Strawberry Powder: Place the freeze-dried strawberries into a blender or food processor and blend until mostly powdery, leaving some small pieces for texture. Measure out a scant 1/4 cup of this strawberry powder, scraping down the sides as needed. Set aside any remaining powder for coating the cookies.
Cream Butter and Sugars: In a mixing bowl, use a hand mixer to cream together the unsalted butter and both sugars until the mixture is light and fluffy, about one minute.
Add Egg and Vanilla: Stir in the egg and vanilla extract, beating for another 30 seconds or until well combined. Then mix in the 1/4 cup of strawberry powder, ensuring the dough is uniformly pink.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix into the wet mixture, about half a cup at a time, stirring until the dough is thick and holds together.
Form Cookies: Scoop about 2 tablespoons of dough per cookie to create roughly 3-inch sized cookies. Roll each portion into a ball.
Coat Cookies: In a small bowl, combine extra granulated sugar with any remaining strawberry powder. Roll each dough ball in this mixture to coat the outside, adding extra flavor and a slight crunch.
Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, spacing them at least two inches apart to allow for spreading during baking.
Bake: Bake cookies on the middle oven rack at 350°F for 8 to 10 minutes or until the edges turn golden brown. Remove from oven and let them rest on the baking sheet for a few minutes.
Cool: Transfer the cookies to a cooling rack to cool completely before serving.

Notes

Note #1: Freeze-dried strawberries provide intense flavor without adding moisture, essential for the perfect cookie texture.
Note #2: Using room temperature butter helps achieve a smooth, fluffy cream with the sugars for tender cookies.
You can adjust the sugar coating amount to taste for more or less sweetness on the outside of the cookies.
This recipe yields either 12 larger 3-inch cookies or 18 smaller 2-inch cookies depending on dough portion size.

Keywords: Strawberry cookies, freeze-dried strawberries, pink cookies, soft cookies, sweet treats, holiday cookies