why make this recipe
Strawberry Cookies taste sweet and fresh. They use freeze-dried strawberries for strong strawberry flavor without extra moisture. These cookies are easy to make and good for snacks, parties, or gifts.
introduction
This recipe makes soft, light cookies with bright strawberry pieces. They bake fast and keep their color and flavor. If you like fruit cookies, you might enjoy this brown sugar rhubarb cookies recipe too.
how to make Strawberry Cookies
Preheat the oven and mix the wet ingredients until smooth. Add dry ingredients and mix just until the dough comes together. Fold in the crushed freeze-dried strawberries so the color and flavor spread through the dough. Drop spoonfuls on a baking sheet and bake until the edges turn light gold. Let them rest a few minutes on the sheet, then cool on a wire rack.
Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup freeze-dried strawberries, crushed
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the crushed freeze-dried strawberries.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Cookies
Serve them at room temperature. They go well with milk, tea, or coffee. Put them on a simple plate or in a box for a gift. You can add a dusting of powdered sugar for a pretty touch.
how to store Strawberry Cookies
Cool the cookies fully before storing. Keep them in an airtight container for up to 5 days at room temperature. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
tips to make Strawberry Cookies
- Use room temperature butter so it creams smoothly.
- Crush freeze-dried strawberries finely for even color and flavor.
- Don’t overmix after adding flour; mix until just combined.
- Space dough drops so cookies do not touch while baking.
- If cookies brown too fast, lower oven by 10-15°F and bake a little longer.
variation (if any)
- Add white chocolate chips for extra sweetness.
- Swap half the all-purpose flour for whole wheat for a nuttier taste.
- Use lemon zest for a fresh citrus note.
- Make smaller cookies and reduce bake time by 2-3 minutes.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add water and change the dough. Freeze-dried work best for texture and color.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 48 hours. You can also freeze dough balls for up to 3 months.
Q: How do I crush freeze-dried strawberries?
A: Put them in a plastic bag and crush with a rolling pin, or pulse in a food processor until small pieces form.
Q: Will the cookies spread too much?
A: If cookies spread too much, chill the dough 15–30 minutes before baking or reduce butter by a tablespoon.
Strawberry Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft cookies featuring freeze-dried strawberries for a sweet and fresh flavor, perfect for snacks, parties, or gifts.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup freeze-dried strawberries, crushed
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the crushed freeze-dried strawberries.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter for best results. Consider adding white chocolate chips for extra sweetness or lemon zest for a citrus note.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
