Strawberry Cookies
These strawberry cookies are soft in the middle with slightly crisp, sugared edges and packed with real strawberry flavor in every bite. Using freeze-dried strawberries ground into a fine powder gives you bright, concentrated berry flavor and a pretty blush pink color without any extra moisture messing with your bake.
Equipment
- Food processor for grinding freeze-dried strawberries into powder
- Stand mixer or hand mixer
- Mixing bowls large and medium
- Cookie scoop 1.5 tablespoon size for evenly sized cookies
- Baking sheets
- Silicone baking mats or parchment paper
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup freeze-dried strawberries about 1.2 oz, no sugar added
- 2.5 cups all-purpose flour weigh for best results, approximately 310g
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter 227g, softened to room temperature
- 1 cup granulated sugar plus 1/4 cup for rolling
- 0.5 cup light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- pink or red food coloring optional, 2-3 drops
Instructions
- Add freeze-dried strawberries to a food processor and pulse until you have a fine, even powder with no large chunks. Set aside.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Add strawberry powder and whisk again until evenly combined.
- In a large bowl with a stand or hand mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light, fluffy, and pale in color.
- Add the egg, egg yolk, and vanilla extract. Beat until fully combined, scraping the bowl as needed. Add food coloring if using and mix until even.
- Reduce mixer speed to low and add dry ingredients in two additions, mixing just until incorporated with no dry streaks remaining. Do not overmix.
- Place remaining 1/4 cup granulated sugar in a small bowl. Using a cookie scoop, portion dough into 1.5 tablespoon balls. Roll each ball in sugar until coated and place on baking sheets 2 inches apart.
- Bake one sheet at a time on the middle rack for 10-12 minutes until edges are set and centers look slightly underbaked. For crackly tops, drop baking sheet firmly onto counter once or twice after removing from oven.
- Let cookies rest on baking sheet for 5 minutes to finish setting, then transfer to a wire cooling rack to cool completely before storing.
Notes
- Make sure butter is softened but still cool to the touch, not melty, to prevent excess spreading.
- Weigh your flour if possible (about 310g) — scooping directly from the bag can pack in too much and make dry cookies.
- Don't skip grinding freeze-dried strawberries into a fine powder; chunks create uneven pockets of tartness.
- Bake one sheet at a time on the middle rack for the most even results.
- Slightly underbake rather than overbake — cookies firm up as they cool on the hot baking sheet.
- Store leftover freeze-dried strawberries in an airtight container to prevent them from absorbing moisture.
- Add 1/2 cup white chocolate chips to the dough for a sweeter, creamier variation.
- Swap half the freeze-dried strawberries for freeze-dried raspberries for a mixed berry version.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze raw dough balls on a tray, then transfer to a freezer bag and bake straight from frozen, adding 1-2 extra minutes.
Nutrition
Serving: 1cookieCalories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 24mgSodium: 92mgPotassium: 45mgFiber: 0.5gSugar: 12gVitamin A: 4IUVitamin C: 8mgCalcium: 2mgIron: 4mg
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