Strawberry Cookies
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Indulge in the vibrant flavor of these delicious strawberry cookies, made with real strawberries—no cake mix or extracts here! This easy recipe is perfect for those who want to whip up something sweet without the wait. No chilling required, so you can enjoy these treats fresh from the oven in no time!
Get ready to indulge in these incredibly soft strawberry cookies that burst with fresh flavor, all thanks to the magic of freeze-dried strawberries! Unlike typical recipes that use artificial flavors or boxed cake mixes, these delightful treats use real strawberries for an authentic taste that shines through every bite.
I experimented with fresh strawberries during my recipe testing, but they just didn’t compare. Despite simmering them down on the stovetop, they brought too much moisture to the dough, resulting in a cakey texture (and you know how I feel about cakey cookies!). The flavor simply wasn’t as vibrant as I envisioned.
So, I went with freeze-dried strawberries, and wow! They blend perfectly into the dough, creating a pink hue and ensuring that every cookie is packed with real strawberry goodness.
If you’re a fan of soft cookies with a burst of fruity flavor, you’re going to want to give these a try!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Freeze-dried strawberries: Real strawberries are sliced and dried to perfection; these little gems are pure fruit with no added ingredients. They’re light, crisp, and bursting with flavor!
- Butter: Use unsalted butter that has been brought to room temperature. Allow it to sit out for 30-45 minutes before making the cookies.
- Sugar
- Egg: Allow the egg to come to room temperature before using it. This will allow it to blend easily into the dough.
- Flour: Use regular all-purpose flour and be sure to measure it correctly.
- Baking soda
- Salt
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Pulse the freeze dried strawberries in a food processor or blender until ground into a fine powder.
- Cream the butter and sugar together.
- Mix in the strawberry powder, followed by the egg.
- Add the flour, baking soda, and baking powder and mix until just combined.
- Scoop the dough into 1.5 tablespoons and roll them in sugar.
- Arrange the cookies on parchment-lined baking sheets and bake until edges are set. The cookies will look puffy and undercooked; this is normal.
- Cool cookies on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Tips For Success
- Be careful not to overbake the cookies. This will cause them to be dry. I found that 11 minutes was the perfect amount of time in my oven.
- You can add a few drops of pink food coloring to the creamed sugar and butter. This will enhance the pink hue of the cookies.
- You can use this recipe with other freeze-dried fruit! As long as you measure out 60g of freeze-dried fruit, the recipe should turn out the same.
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Strawberry Cookies
Ingredients
- 2 cups (60 g) freeze-dried strawberries
- 1 cup (226 g) unsalted butter , softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 cups (260 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar , for rolling
Instructions
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Process freeze-dried strawberries in a food processor until ground into a fine dust.
- Using a stand mixer fitted with the paddle or with a handheld electric mixer and large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the strawberry powder and mix on low speed until combined, followed by the egg.
- In a small bowl, whisk the flour, baking soda, and salt together.
- Add the flour mixture to the butter mixture and mix on low speed just until combined.
- Scoop the dough into 1.5-tablespoon balls and roll them in the remaining ¼ cup sugar.
- Place on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake cookies, one sheet at a time, for 11-13 minutes, until the edges are set. The centers will look puffy but will flatten as the cookies cool.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.