why make this recipe
This cookie is bright, sweet, and easy to make. It uses freeze-dried strawberries for strong strawberry flavor without fresh fruit. You can bake a batch in one hour. These cookies are soft, chewy, and nice with tea or milk.
introduction
These strawberry cookies use powdered freeze-dried strawberries in both the dough and the sugar coating. The cookies have a clear strawberry taste and a pale pink color. If you like simple fruit cookies, you might also enjoy this brown sugar rhubarb cookies recipe.
how to make Strawberry Cookies Recipe
- Make the strawberry powder and mix the dry ingredients.
- Cream the butter and powdered sugar, then add egg, oil, and vanilla.
- Mix in the dry ingredients until the dough is soft.
- Roll dough balls in the strawberry sugar.
- Bake until the edges set, then cool.
Ingredients :
- 1 cup + ¼ cup (25g) freeze-dried strawberries (divided)
- 1 (divided), 2 cups (240g) all-purpose flour
- 2, 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
Directions :
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a blender or food processor, process the two portions of the freeze-dried strawberries separately into a chunky powder. You will have some fine powder and some small chunks. Use about ½ cup of powder for the cookie dough and about 1–2 tablespoons for the sugar coating.
- In a medium bowl, whisk together the approximately ½ cup of strawberry powder for the dough, the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- Stop the mixer. Add the egg, vegetable oil, and vanilla extract, then beat on medium speed until combined. Scrape the sides of the bowl as needed.
- Reduce the mixer speed to low. Add the dry ingredients in two additions, making sure the first addition is mostly mixed before adding the second. Beat on low until just combined. The dough should be soft but not very sticky. You should be able to scoop it with a cookie scoop.
- Combine the granulated sugar and the remaining 1–2 tablespoons of strawberry powder. Mix until combined and set aside.
- Using a cookie scoop, drop balls of dough into the strawberry sugar and use your fingers to gently roll the ball in the sugar. When the ball is fully covered, place it on the prepared baking sheet.
- Bake for 8–9 minutes, just until the edges are set. Let cool on the baking sheet for 2–3 minutes, then move to a wire rack to cool completely.
- Store cookies covered at room temperature up to 1 week. Cookies freeze well up to 3 months. Unbaked dough balls also freeze well up to 3 months — do not roll them in the strawberry sugar before freezing. Thaw dough balls in the refrigerator overnight, then roll in sugar before baking.
how to serve Strawberry Cookies Recipe
Serve these cookies at room temperature. They go well with milk, tea, or coffee. For a special touch, serve with whipped cream or vanilla ice cream. Stack them on a plate for a party or pack them in a box for a gift.
how to store Strawberry Cookies Recipe
Keep cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies in a sealed bag or container for up to 3 months. To freeze dough balls, freeze on a tray, then move to a sealed bag. Thaw dough overnight in the fridge before rolling in sugar and baking.
tips to make Strawberry Cookies Recipe
- Use freeze-dried strawberries, not fresh, to keep the dough dry and shelf-stable.
- Measure flour by spooning it into the cup and leveling it. Too much flour makes dry cookies.
- Do not overmix after adding the flour. Mix until just combined.
- Chill very soft dough briefly (10–15 minutes) if it spreads too much.
- Use a cookie scoop for even cookies and even baking.
variation (if any)
- Add 1/2 cup white chocolate chips for extra sweetness.
- Swap half the vanilla for almond extract for a nutty note.
- Stir in a few chopped freeze-dried raspberry pieces for mixed berry flavor.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: No. Fresh strawberries add too much moisture. Freeze-dried strawberries give strong flavor without wet dough.
Q: How do I make the strawberry powder?
A: Put freeze-dried strawberries in a blender or food processor and pulse until you get a powder with some small chunks.
Q: Can I make the dough ahead?
A: Yes. Freeze unbaked dough balls up to 3 months. Thaw in the fridge overnight, roll in sugar, then bake.
Q: Will these cookies be very pink?
A: The cookies will be a light pink color. The color depends on the freeze-dried strawberries you use.
Q: Can I replace vegetable oil with another oil?
A: You can use a neutral oil like canola. Avoid strong-flavored oils.
Strawberry Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, sweet strawberry cookies made with freeze-dried strawberries, perfect for tea or milk.
Ingredients
- 1 cup + ¼ cup (25g) freeze-dried strawberries (divided)
- 2 cups (240g) all-purpose flour
- 2¾ teaspoons 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
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- Process freeze-dried strawberries into a chunky powder and set aside.
- In a bowl, whisk together strawberry powder, flour, baking powder, baking soda, and salt.
- Cream butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Add egg, vegetable oil, and vanilla extract, and beat until combined.
- Add dry ingredients in two additions, mixing until just combined.
- Combine granulated sugar with strawberry powder.
- Roll dough balls in strawberry sugar and place on the baking sheet.
- Bake for 8–9 minutes until edges are set.
- Cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. Freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
