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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/strawberry-cookies-recipe/