Strawberry Cookie Recipe
If you adore soft, fruity treats with a twist, you are going to fall head over heels for this Strawberry Cookie Recipe. It’s hands-down one of my all-time favorites for when I crave a cookie with a fresh pop of berry flavor — and I promise, once you try it, you’ll want to bake these regularly. These cookies are tender, slightly chewy, and packed with real strawberry goodness thanks to freeze-dried strawberries. Keep reading, and I’ll walk you through exactly how to make your kitchen smell amazing and get that perfect strawberry-sweet bite every time.
Why This Recipe Works
- Freeze-Dried Strawberries: Using freeze-dried berries creates an intense strawberry flavor without extra moisture messing up the dough.
- Creamed Butter and Sugar: Beating butter and sugar until fluffy ensures a tender, melt-in-your-mouth texture.
- Strawberry Sugar Coating: Rolling cookies in a mix of strawberry powder and sugar adds a fun, fruity crunch on the outside.
- Balanced Baking Time: Baking these just 11 minutes keeps them soft and chewy—no dry, crumbly cookies here!
Ingredients & Why They Work
The magic behind this Strawberry Cookie Recipe lies not just in the ingredients themselves, but how they all come together to deliver that perfect combination of flavor, texture, and color. A few notes on what to look for when shopping and prepping:
- Freeze-dried strawberries: These are key to locking in real strawberry flavor without soggy dough. If you can’t find them at your local store, check online or specialty shops.
- Unsalted butter: Using unsalted butter lets you control the saltiness, and softened butter helps everything cream beautifully with sugar.
- Granulated sugar: It sweetens and helps with cookie texture, especially when creamed with butter.
- Pink food coloring (optional): This gives the cookies a lovely rosy hue, but it’s totally optional and won’t affect taste.
- Egg: The binder that keeps these cookies together and adds richness.
- All-purpose flour: Provides structure to the cookie without being too dense.
- Salt: Balances sweetness and enhances the strawberry flavor.
- Baking soda: Ensures a slight lift and a tender crumb.
- Sugar for rolling: Combined with reserved strawberry powder, this creates a sweet, textured crust on each cookie.
Tweak to Your Taste
I love that this Strawberry Cookie Recipe is super forgiving and easy to tailor. Whether you want to dial up the berry punch or swap ingredients for dietary needs, it’s all doable.
- Extra berry flavor: Once, I added a teaspoon of strawberry extract along with the powder, and the result was a vibrant, almost candy-like flavor that my kids adored.
- No food coloring: If you’re not a fan of artificial colors, just omit the pink food coloring—these cookies still look pretty thanks to the strawberry dust in the dough.
- Gluten-free twist: I’ve successfully swapped the flour for a gluten-free blend with xanthan gum, and they still turned out fabulous — just watch the baking time closely.
- Less sugar: For a less sweet option, reduce the granulated sugar by 1/4 cup; the cookies maintain their lovely texture and flavor.
Step-by-Step: How I Make Strawberry Cookie Recipe
Step 1: Transform Freeze-Dried Strawberries Into Magic Dust
Start by popping your freeze-dried strawberries into a food processor—pulse repeatedly until you get a fine, powdery consistency. This part is crucial because it’s what infuses the cookies with beautiful strawberry flavor without adding moisture. Take out one tablespoon of this powder and keep it aside for later, as it’ll be part of the sugary coating. I like to do this first while the oven is preheating; multitasking is your friend!
Step 2: Cream Butter and Sugar Until Fluffy
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes. You’re aiming for a creamy, fluffy texture—this step absolutely makes a difference in how tender your cookies turn out. I sometimes sneak a spoonful of this mixture because it’s just heavenly.
Step 3: Add the Strawberry Powder and Optional Color
Lower your mixer speed to combine the bulk of your strawberry powder into the creamed butter and sugar. If you want that pretty pink tint, add a drop or two of pink food coloring here until you reach the shade you love. Stir in the egg until everything is well combined — don’t rush this, give it a good mix for even texture.
Step 4: Mix in Dry Ingredients Gently
Whisk together flour, salt, and baking soda in a separate bowl. With your mixer on low, gradually add these dry ingredients to the strawberry batter in three parts. Be sure to scrape the bowl down with a spatula occasionally to keep everything mixed well. The dough will be soft but manageable, perfect for shaping into cookies.
Step 5: Roll, Coat, and Bake
Mix your reserved tablespoon of strawberry powder with ¼ cup of granulated sugar in a small dish for rolling. Then, scoop the dough by level tablespoons (about 1½ tablespoons each), roll into smooth balls, and roll them in the strawberry sugar mixture until evenly coated. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart — they’ll spread a little but not too much.
Bake in a preheated oven at 350°F (175°C) for 11 minutes. Don’t overbake! Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Resist the urge to dive right in—cooling helps set their texture perfectly.
Pro Tips for Making Strawberry Cookie Recipe
- Use Freeze-Dried Strawberries: Fresh or frozen strawberries add too much moisture, so don’t skip the freeze-dried powder for the best texture.
- Softened Butter Only: If your butter is too cold or melted, the texture will be off—take it out an hour ahead.
- Don’t Skip Cooling: Let your cookies cool fully on a rack before storing or eating to avoid crumbling.
- Parchment Paper Is Your Best Friend: Prevents sticking and makes cleanup so much easier—trust me, it’s worth it.
How to Serve Strawberry Cookie Recipe
Garnishes
I usually keep it simple: a light dusting of powdered sugar right before serving adds a touch of sweetness and charm. Sometimes I top a few cookies with a tiny dollop of white chocolate or cream cheese frosting for a pretty contrast and extra indulgence.
Side Dishes
These strawberry cookies go beautifully with a cup of afternoon tea or a cold glass of milk. For brunch, try pairing them with fresh berries and whipped cream, or alongside a light fruit salad for a complete fruity feast.
Creative Ways to Present
One time, I stacked these cookies with layers of cream cheese frosting and a few fresh strawberry slices in between, creating mini cookie “cakes” for a birthday party. They were a huge hit! You could also dip half the cookie in melted white or dark chocolate for a fancier look. Presentation really shines when you add some fresh berry garnishes or edible flowers on the plate.
Make Ahead and Storage
Storing Leftovers
I store leftover Strawberry Cookie Recipe batches in an airtight container at room temperature for up to five days. They stay soft and fresh if you layer them between sheets of parchment paper to avoid sticking. If they start to dry out, pop one in a microwave-safe plate with a tiny slice of bread overnight to revive moisture.
Freezing
These cookies freeze wonderfully! Just bake them, let cool completely, and then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or container. When you want a treat, pull out as many as you need and thaw at room temperature or warm gently in the oven.
Reheating
To refresh these cookies after storage or freezing, I like to reheat them for about 5-7 minutes at 300°F in the oven. This method brings back that soft, fresh-baked feel without drying them out. Avoid microwaving too long, or they can turn chewy and rubbery.
FAQs
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Can I use fresh strawberries instead of freeze-dried in this recipe?
Using fresh strawberries isn’t recommended because they contain too much moisture, which can make the cookie dough soggy and affect the texture. Freeze-dried strawberries provide concentrated flavor without excess liquid. If you don’t have freeze-dried, you could try strawberry powder instead, but fresh berries won’t give you the same result.
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What is the purpose of rolling the cookies in sugar and strawberry powder?
This coating adds a subtle crunchy texture and an extra layer of berry sweetness to the cookie’s exterior. It’s one of those little touches that takes these cookies from good to unforgettable—plus, it gives the cookies a cute speckled appearance.
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Can I make this recipe vegan or dairy-free?
Yes! You can substitute the butter for a vegan-friendly margarine or coconut oil, and replace the egg with a flax or chia egg (1 tablespoon of ground seeds mixed with 3 tablespoons of water). Just note that texture might be slightly different, but still delicious.
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How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh and soft for about 5 days. Beyond that, they can harden or lose their fresh flavor, but freezing is a great way to extend their life.
Final Thoughts
I love making this Strawberry Cookie Recipe whenever I want a treat that feels a little special but is easy enough for a busy weeknight bake. The flavor is unmistakably fresh and vibrant, yet the texture is tender and just a bit chewy—exactly how I like my cookies. Honestly, every time I serve these to friends or family, they ask for the recipe right away. I encourage you to try it—whether you’re a seasoned baker or just looking for a fun new way to enjoy strawberries, these cookies won’t disappoint!
Print
Strawberry Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these vibrant Strawberry Cookies made with freeze-dried strawberries for a natural pink hue and intense fruit flavor. Soft, tender, and coated with a sweet strawberry-sugar mixture, these cookies are perfect for a cheerful treat or festive occasion.
Ingredients
Main Ingredients
- 2 ½ cups (45 g) freeze-dried strawberries
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Pink food coloring, optional
- 1 large egg
- 1 ¾ cups (215 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
For Rolling
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon reserved freeze-dried strawberry powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse until ground to a fine dust. Reserve 1 tablespoon of this powder separately for rolling the cookies.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium-high speed for about 2 minutes until well creamed and fluffy.
- Add Strawberry Powder and Color: Mix the strawberry powder (except the reserved tablespoon) into the creamed mixture on low speed until incorporated. If desired, add pink food coloring to achieve the preferred color and mix well.
- Incorporate Egg: Stir in the large egg until fully combined with the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Mix Dry Ingredients Into Wet: Gradually add the flour mixture to the strawberry batter in three additions on low speed, mixing until just combined after each addition.
- Prepare Rolling Mixture: In a small bowl, combine the reserved tablespoon of strawberry powder with ¼ cup granulated sugar and whisk until blended.
- Shape and Roll Cookies: Using a 1 ½ tablespoon cookie scoop, portion the dough and roll each into a smooth ball. Roll the dough balls thoroughly in the strawberry-sugar mixture to coat evenly.
- Bake: Place coated cookie balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake in the preheated oven on the center rack for 11 minutes.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them with a spatula to a wire rack to cool completely. Enjoy once cooled.
Notes
- Freeze-dried strawberries can be found in the dried fruit section of most grocery stores. Pulverize them until fine powder for best texture.
- If using pre-made powdered strawberries instead of freeze-dried, use 1 cup of powder in place of the 2 ½ cups freeze-dried strawberries.
- Store cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- Pink food coloring is optional and mainly used to enhance the natural color from strawberries.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
