Strawberry Cookies Recipe

Introduction

These strawberry cookies are a delightful twist on classic sugar cookies, infused with the natural sweetness and vibrant flavor of freeze-dried strawberries. Perfectly soft with a sugary coating, they make a charming treat for any occasion.

Ingredients

• 1 cup + ¼ cup (25g) freeze-dried strawberries, divided
• 2 cups (240g) all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (120g) powdered sugar
• 1 large egg, room temperature preferred
• ¼ cup (56mL) vegetable oil
• 2 teaspoons vanilla extract
• ½ cup (100g) granulated sugar

Instructions

1. Step 1: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: Using a blender or food processor, process the two portions of freeze-dried strawberries separately into a chunky powder, with some fine powder and smaller chunks. You will have about ½ cup for the dough and 1-2 tablespoons for the sugar coating.
3. Step 3: In a medium bowl, whisk together the ½ cup strawberry powder for the dough, flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter and powdered sugar using a handheld or stand mixer on medium-high speed until light and fluffy, about 2-3 minutes.
5. Step 5: Add the egg, vegetable oil, and vanilla extract to the creamed mixture. Beat on medium speed until combined, scraping down the sides as needed.
6. Step 6: Reduce mixer speed to low. Add the dry ingredients in two additions, mixing each addition until mostly incorporated before adding the next. Beat just until combined; the dough should be soft but not sticky.
7. Step 7: Mix the granulated sugar with the remaining 1-2 tablespoons of strawberry powder. Set aside.
8. Step 8: Using a cookie scoop, drop balls of dough into the strawberry sugar mixture and gently roll them until fully coated. Place coated dough balls on the prepared baking sheet.
9. Step 9: Bake for 8-9 minutes, until the edges are set. Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra strawberry flavor, gently fold small freeze-dried strawberry pieces into the dough before scooping.
• You can substitute vegetable oil with light olive oil for a subtle fruity undertone.
• Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
• If freeze-dried strawberries are hard to find, consider grinding freeze-dried raspberries as a tart alternative.

Storage

Store baked cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months. Unbaked dough balls freeze nicely for up to 3 months; thaw them overnight in the refrigerator and roll in the strawberry sugar mixture before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture which will affect the dough’s texture, making it too wet. Freeze-dried strawberries are recommended for their concentrated flavor and dry form, which works best in this recipe.

What if I don’t have a cookie scoop?

You can use a spoon or your hands to form dough balls, but try to keep them uniform in size so that the cookies bake evenly.

Strawberry Cookies Recipe

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★★★★★

5 from 143 reviews

Delightful strawberry cookies made with freeze-dried strawberries incorporated into the dough and sugar coating, delivering a burst of natural berry flavor in every bite. Soft, subtly sweet, and perfect for sharing or gifting.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: About 24 standard-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup + ¼ cup (25g) freeze-dried strawberries (divided)
• 2 cups (240g) all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (120g) powdered sugar
• 1 large egg, room temperature preferred
• ¼ cup (56mL) vegetable oil
• 2 teaspoons vanilla extract

Coating

• ½ cup (100g) granulated sugar
• About 1–2 tablespoons freeze-dried strawberry powder (from the divided portion)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
2. Process Freeze-Dried Strawberries: Using a blender or food processor, process the freeze-dried strawberries in two separate portions. The result should be a chunky powder with some fine particles and smaller chunks. Reserve about ½ cup for the cookie dough and 1-2 tablespoons for the sugar coating.
3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the ½ cup of strawberry powder, all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
4. Cream Butter and Powdered Sugar: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter and powdered sugar on medium-high speed until the mixture is light and fluffy, approximately 2-3 minutes.
5. Add Wet Ingredients: Stop mixing and add the egg, vegetable oil, and vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as necessary to ensure even mixing.
6. Incorporate Dry Ingredients: Reduce mixer speed to low and add the dry ingredient mixture in two additions. Mix each addition until mostly incorporated before adding the next. Continue mixing on low speed just until combined. The dough should be soft but not overly sticky and should be scoopable with a cookie scoop.
7. Prepare Strawberry Sugar Coating: In a small bowl, combine the granulated sugar with the remaining 1-2 tablespoons of strawberry powder and mix well.
8. Scoop and Coat Dough Balls: Using a standard #50 cookie scoop, drop dough balls into the strawberry sugar mixture. Gently roll each dough ball in the sugar until fully coated, then place on the prepared baking sheet.
9. Bake Cookies: Bake for 8-9 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
10. Storage: Store cookies tightly covered at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. Unbaked dough balls can also be frozen for up to 3 months; thaw in the refrigerator overnight and roll in the strawberry sugar before baking.

Notes

• Room temperature egg ensures better incorporation and texture.
• Do not overmix the dough once dry ingredients are added to avoid tough cookies.
• Freeze-dried strawberry powder enhances flavor without adding moisture.
• Use a cookie scoop for uniform cookie sizes and even baking.
• Dough balls freeze well; roll in sugar just before baking after thawing.
• Store baked cookies in an airtight container to maintain freshness.

Keywords: strawberry cookies, freeze-dried strawberries, baked cookies, fruity cookies, easy dessert