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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Optionally line a baking sheet with parchment paper to make cleanup easier after baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Form Cookies: Scoop about 2 tablespoons of dough per cookie to create roughly 3-inch sized cookies. Roll each portion into a ball.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://kitchenbynora.com/strawberry-cookies-recipe/