These Strawberry Cookies are a burst of fruity delight, combining soft, chewy textures with a vibrant strawberry flavor. Each bite is a perfect balance of sweetness and tang, making them an irresistible treat for any occasion. Ready in just 26 minutes, they’re a quick and easy way to satisfy your sweet tooth or impress guests with minimal effort.
Packed with fresh strawberry goodness, these cookies offer a delightful crunch on the outside while staying tender and moist inside. The rich, buttery base complements the natural sweetness of the fruit, creating a harmonious blend of flavors. Whether enjoyed warm from the oven or as a midday snack, these cookies are sure to brighten your day with their irresistible aroma and eye-catching appeal.
Ingredients for Strawberry Cookies
- 2 ½ cups (45 g) freeze-dried strawberries (see note for substitution options)
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Pink food coloring (optional, for vibrant color)
- 1 large egg
- 1 ¾ cups (215 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (50 g) granulated sugar (for rolling)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Place freeze-dried strawberries in a food processor and pulse repeatedly until ground to a fine dust. Measure out 1 Tablespoon of the powder and set aside in a small dish for rolling the cookies later.
- In a large bowl, combine butter and granulated sugar. Use an electric mixer to beat on medium-high speed for about 2 minutes, or until well-creamed.
- Add the remaining strawberry powder (excluding the reserved Tablespoon) to the butter mixture. Stir on low speed until combined.
- If desired, add pink food coloring until the dough reaches your preferred shade.
- Mix in the egg until fully incorporated.
- In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this mixture to the strawberry dough in 3 parts, mixing on low speed until fully combined.
- In the small dish with the reserved strawberry powder, add ¼ cup (50 g) granulated sugar. Whisk until well-combined.
- Scoop the dough by level 1 ½ Tablespoon portions, roll into smooth balls, and coat them in the strawberry-sugar mixture. Place the balls on a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack for 11 minutes. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Perfect Pairings: Serving Suggestions
These strawberry cookies are delightful on their own, but they shine even brighter with a few creative pairings. Serve them with a glass of cold milk or a cup of herbal tea for a cozy treat. For a fancier presentation, plate them alongside fresh strawberries and a dollop of whipped cream. They also make a great addition to a dessert platter at parties!
Keep Them Fresh: Storage Tips
To maintain their soft texture, store the cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Want to experiment? Try swapping freeze-dried strawberries with raspberries or blueberries for a different fruity twist. For a nutty crunch, fold in ½ cup of chopped almonds or white chocolate chips. If you’re feeling adventurous, add a teaspoon of lemon zest to the dough for a zesty kick!
Quick Tips for Success
To save time, grind all the freeze-dried strawberries at once and store the extra powder in an airtight container for future use. If your dough feels too sticky, chill it in the fridge for 15 minutes before rolling. And don’t skip the strawberry-sugar coating—it adds a beautiful finish and extra flavor!
Equipment Essentials
For this recipe, a food processor is key to grinding the strawberries into a fine powder. An electric mixer ensures the butter and sugar are perfectly creamed. Use a 1 ½ Tablespoon cookie scoop for evenly sized cookies, and always line your baking sheet with parchment paper to prevent sticking.
Strawberry Cookies
Ingredients
- 2 ½ cups freeze-dried strawberries see note (1.5oz)
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- Pink food coloring optional
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350F (175C).
- Place freeze-dried strawberries in a food processor and pulse repeatedly until they’re ground to a fine dust. Measure out 1 Tablespoon of fine powder and place in a small dish (for rolling the cookies).
- Combine butter and granulated sugar in large bowl and use an electric mixer to beat until well-creamed (about 2 minutes on md-high speed).
- Add strawberry powder (minus the Tablespoon which you will reserve for later) and stir on low-speed until combined.
- If desired, add pink food coloring until desired color is achieved.
- Stir in egg until combined.
- In a separate dish, whisk together flour, salt, and baking soda. With mixer on low-speed, gradually add to the strawberry mixture in 3 parts, stirring until completely combined.
- Take your reserved strawberry powder from earlier and add ¼ cup (50 g) of granulated sugar. Whisk until well-combined.
- Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Roll through the strawberry/sugar mixture until completely coated and place on a parchment lined baking sheet, spacing at least 2” apart.
- Bake in center rack of 350F (175C) oven for 11 minutes. Allow cookies to cool on baking sheet for several minutes before using a spatula to carefully transfer to a cooling rack to cool completely before enjoying.