Strawberry Cookie Recipe
If you’re like me and love that perfect blend of fruity sweetness and buttery cookie goodness, then you’re going to fall head over heels for this Strawberry Cookie Recipe. These cookies manage to be soft, flavorful, and just the right amount of crumbly, all swirled with real strawberry magic. I promise, once you bake a batch of these, they’ll be your go-to for whenever you want a fresh, summery treat that feels like hug in cookie form. Ready to dive in? Let’s make some strawberry cookie dreams come true!
Why This Recipe Works
- Real Freeze-Dried Strawberries: Using freeze-dried strawberries ground to powder delivers intense, natural fruit flavor without extra moisture messing up texture.
- Perfectly Balanced Sweetness: The combo of granulated sugar with strawberry dust creates a sweet, slightly tart cookie that’s never overwhelming.
- Soft Butter-Creamed Base: Creaming the butter and sugar ensures the cookies stay tender and melt-in-your-mouth delightful.
- Coating in Strawberry-Sugar Mix: Rolling the dough balls in extra strawberry powder and sugar gives a lovely textured finish and extra pops of strawberry in every bite.
Ingredients & Why They Work
The magic of this strawberry cookie recipe is really in the quality and thoughtful combination of ingredients. Each one plays a critical role, from the quality of your freeze-dried strawberries to the butter that provides richness. I always recommend grabbing good quality ingredients because it truly makes the final cookies taste so much more special.
- Freeze-dried strawberries: These bring forward an intense strawberry flavor without wetting the dough. Make sure to buy the kind without added sugar or preservatives for pure fruit taste.
- Unsalted butter: Using unsalted butter lets you control the saltiness better and creates a tender crumb after creaming it thoroughly with sugar.
- Granulated sugar: This sweetens the dough and also helps with crisp edges when combined with strawberry powder for rolling.
- Pink food coloring (optional): For that delightful pink hue, you can add a few drops, but the freeze-dried strawberries already lend some color naturally.
- Egg: It binds everything together and adds a little richness to the dough.
- All-purpose flour: This is the foundation that gives structure but keeps the cookies soft when combined with the right fats and powders.
- Salt & Baking soda: Essential leaveners to balance sweetness and help the cookies spread just right.
- Sugar for rolling: Combined with leftover strawberry powder, it creates a delectable sweet coating with a burst of strawberry flavor.
Tweak to Your Taste
One of my favorite things about this strawberry cookie recipe is how easy it is to personalize. I sometimes play around with a few tweaks depending on my mood or what I have handy—it’s all about making it your own little treat masterpiece.
- Add White Chocolate Chips: I love throwing in a handful of white chocolate chips for little melty pockets of sweetness—it pairs beautifully with the strawberry undertones.
- Swap Butter for Coconut Oil: For a dairy-free option, coconut oil works perfectly. The cookies come out a bit more crisp but still super tasty and unique.
- Boost the Strawberry Flavor: If you’re crazy about that strawberry punch like I am, sprinkle in a splash of pure strawberry extract alongside the powder for an extra dimension.
- Make Mini Cookies: If you want quick treats, roll smaller balls to get bite-sized cookies that bake faster—fun for kids and gatherings!
Step-by-Step: How I Make Strawberry Cookie Recipe
Step 1: Pulverize the Freeze-Dried Strawberries
Start by popping your freeze-dried strawberries into a food processor. Pulse them repeatedly until they reach a fine dust consistency. This step is key because it lets the strawberry flavor really infuse the dough without adding moisture that could throw off the cookie texture. As you do this, set aside one tablespoon of this strawberry powder for the rolling sugar mixture later—it’s your little secret weapon for that amazing crust.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together softened unsalted butter and granulated sugar on medium-high speed for about two minutes until the mixture is fluffy and creamy. This creaming process is important because it traps air, which keeps your cookies tender once baked.
Step 3: Mix in Strawberry Powder and Egg
Lower your mixer speed and add the majority of the strawberry powder (save the reserved tablespoon for later). If you want that rosy pink look, now’s the time to stir in a few drops of pink food coloring. Then, beat in the egg until fully incorporated—watch the dough turn a lovely light pink with a gorgeous strawberry scent filling your kitchen.
Step 4: Add Dry Ingredients Gradually
In a separate bowl, whisk the flour, salt, and baking soda together. Slowly add this dry mix into your wet ingredients in three parts, mixing on low until just combined between additions. This gradual addition avoids overmixing, which can make cookies tough—remember, tender is the goal!
Step 5: Roll and Coat Your Cookies
Take the reserved tablespoon of strawberry powder and combine it with ¼ cup granulated sugar in a small dish—this will be your coating mixture. Using a 1½ tablespoon cookie scoop or your hands, form dough balls and roll them between your palms until smooth. Then, roll each ball thoroughly in the strawberry-sugar mixture to coat. Place them on a parchment-lined baking sheet with about 2 inches between each cookie to give them room to spread.
Step 6: Bake and Cool
Bake the cookies on the center rack of a preheated 350°F (175°C) oven for 11 minutes. The cookies will look just set and slightly golden on the edges when ready! Let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This resting time helps them firm up without losing their soft, tender texture.
Pro Tips for Making Strawberry Cookie Recipe
- Choose Quality Freeze-Dried Strawberries: Look for unsweetened and all-natural freeze-dried berries to avoid artificial flavors and get the richest taste.
- Don’t Overmix the Dough: Once you add your dry ingredients, stir just until combined. Overworking the dough makes the cookies tough, which we definitely want to avoid!
- Scoop Uniformly: Using a cookie scoop keeps your cookies the same size and ensures even baking, which is a game-changer for consistency.
- Cool Before Moving: Let cookies cool a bit on the baking sheet so they firm up, then transfer carefully with a spatula to avoid breaking.
How to Serve Strawberry Cookie Recipe
Garnishes
I often dust these cookies lightly with a tiny extra sprinkle of powdered sugar for a delicate finish. Sometimes, a thin drizzle of white chocolate over the cooled cookies adds a gorgeous contrast in both color and richness—plus, it’s just downright delicious.
Side Dishes
These strawberry cookies pair wonderfully with a cup of hot tea (I’m a big fan of chamomile or green tea) or a cold glass of milk. For a brunch or dessert spread, try them alongside fresh fruit and whipped cream for a classic, light summer vibe.
Creative Ways to Present
For special occasions, I like placing these cookies in little clear bags tied with a pastel ribbon—instant adorable gift! You could also stack them in a tiered dessert tray alternating with fresh sliced strawberries and edible flowers for a stunning centerpiece at a party.
Make Ahead and Storage
Storing Leftovers
Once the strawberry cookies are completely cooled, I store them in an airtight container at room temperature. They hold their freshness beautifully for up to 5 days, perfect for a midweek treat or to share with friends and family without worrying about them going stale.
Freezing
If you want to bake ahead, these cookies freeze well! I recommend freezing baked, cooled cookies in a single layer on a tray, then transferring them to a freezer-safe bag or container. They’ll keep fresh for about 2 months. Just thaw them at room temperature when you’re ready to enjoy.
Reheating
To revive leftover or frozen cookies, pop them in a warm oven (about 300°F/150°C) for 5 minutes. This refreshes their softness and helps bring back that fresh-baked aroma, making them taste freshly baked all over again.
FAQs
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Can I use fresh strawberries instead of freeze-dried for this Strawberry Cookie Recipe?
Fresh strawberries have too much moisture and will make the cookie dough wet and likely spread too much when baking, resulting in cakey or soggy cookies. The freeze-dried powder is essential for intense flavor without extra water, so I recommend sticking to freeze-dried strawberries for best results.
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What if I don’t have a food processor to grind my freeze-dried strawberries?
If you don’t have a food processor, you can try placing the freeze-dried strawberries in a plastic bag and gently crush them with a rolling pin or heavy pan until they’re finely ground. Just be patient and work carefully to avoid large chunks.
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How do I make these cookies more vibrant pink?
The natural strawberry powder gives a lovely subtle pink color, but if you want a more vibrant shade, add a few drops of pink or red food coloring when mixing the wet ingredients. Just a little goes a long way!
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Can these cookies be made vegan or dairy-free?
Yes! Swap out the butter for solid coconut oil or a vegan butter substitute and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled). The texture will be slightly different but still delicious.
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How long do these strawberry cookies last?
Stored properly in an airtight container at room temperature, these cookies stay fresh and tasty for about 5 days. For longer storage, freezing is your best bet.
Final Thoughts
I can’t stress enough how comforting these strawberry cookies feel—like sunshine in a bite. Whether it’s a lazy afternoon snack, a party favor, or a sweet ending after dinner, this recipe hits the mark every time for me. I hope you’ll love the way the strawberries shine through and how simple it feels to whip these up. Give this Strawberry Cookie Recipe a try and watch it become one of your all-time favorites—you’ll be glad you did, friend.
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
Description
Delightful strawberry cookies made with pulverized freeze-dried strawberries for a natural fruity flavor and a beautiful pink hue. These soft, sweet treats are perfect for any occasion and easy to prepare with simple ingredients.
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
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- Preheat the oven: Set your oven to 350F (175C) and allow it to fully preheat before baking.
- Prepare strawberry powder: Place freeze-dried strawberries in a food processor and pulse repeatedly until finely ground. Reserve 1 tablespoon of this powder in a small dish for rolling the cookies later.
- Cream butter and sugar: In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium-high speed for about 2 minutes until well creamed.
- Mix in strawberry powder and coloring: Add the remaining strawberry powder (except the reserved tablespoon), stirring on low speed until incorporated. If using, add pink food coloring to achieve your desired shade and mix well.
- Add the egg: Stir in the large egg until the mixture is fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Incorporate dry ingredients: Gradually add the flour mixture to the strawberry mixture in three parts using the mixer on low speed, mixing until just combined.
- Prepare rolling sugar: Mix the reserved tablespoon of strawberry powder with ¼ cup granulated sugar in a small dish until well blended.
- Form and coat cookies: Using a 1 ½ tablespoon scoop, scoop dough and roll between your palms to form smooth balls. Roll each ball thoroughly in the strawberry and sugar mixture, then place on a parchment-lined baking sheet at least 2 inches apart.
- Bake and cool: Bake on the center rack for 11 minutes. Let cookies cool on the baking sheet for a few minutes, then transfer carefully to a cooling rack to cool completely before serving.
Notes
- Freeze-dried strawberries are key for the natural strawberry flavor and can be found in the dried fruit section of grocery stores.
- If using pre-powdered freeze-dried strawberries, use 1 cup as a substitute for grinding your own.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Pink food coloring is optional but enhances the strawberry appearance.
- Ensure cookies are spaced at least 2 inches apart to prevent sticking while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
