Strawberry Cookies
These strawberry cookies are a quick, bright twist on a classic sugar-cookie formula — studded and rolled in freeze-dried strawberry powder for concentrated fruit flavor without extra moisture. I first made them when I wanted a portable, summery bake that didn’t rely on fresh berries; the freeze-dried strawberries give an intense color and fragrance that survives shipping, cookie swaps, and school lunches. They’re soft in the center, slightly crisp at the edges, and perfect for afternoon tea, a picnic, or a batch to leave in the office kitchen.
Why you’ll love this dish
This recipe hits several sweet spots: easy pantry ingredients, no fresh fruit to worry about, and a texture that’s tender without being cakey. The freeze-dried strawberries deliver vivid flavor and color without changing dough hydration, so you get real strawberry taste in a cookie that holds its shape. Make a batch for holiday cookie trays, bake sales, or a last-minute dessert when you want something pretty and crowd-pleasing.
"A pocket-sized burst of real strawberry flavor — bright, not artificial, and the sugar coating gives a perfect first crunch."
If you like fruity cookies, try the similarly playful brown sugar pop tart cookies for a different nostalgic twist.
How this recipe comes together
Before you measure, here’s the simple flow so you know what to expect: blitz freeze-dried strawberries into a coarse powder, whisk them with the dry ingredients, cream butter and powdered sugar, add the wet ingredients, fold in the dry mix, then roll dough balls through strawberry-scented granulated sugar and bake. The dough is straightforward — no chilling required unless you want a firmer, slower-spreading cookie. If you prefer a classic cookie technique, this process is similar to a drop cookie method used in chocolate chip cookies, just with strawberry powder built into both the dough and the coating.
What you’ll need
- 1 cup + ¼ cup freeze-dried strawberries (divided) — process 1 cup into a powder and reserve ¼ cup for coating (see notes).
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup powdered sugar
- 1 large egg (room temperature preferred)
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup granulated sugar (for rolling)
Notes and swaps:
- For a nuttier note, swap half the vegetable oil for melted coconut oil.
- To make them gluten-free, use a 1:1 gluten-free flour blend and add 2 teaspoons of xanthan gum if your blend lacks it.
- If you don’t have freeze-dried strawberries, see the FAQ for a fresh-berry substitution, but expect looser dough.
If you like flavored cookie coatings, the idea of a colored and crunchy finish also appears in recipes like candy cane swirl pinwheel cookies, where coating plays an important role.
Step-by-step instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a blender or food processor, pulse 1 cup freeze-dried strawberries until they form a chunky powder. Some small bits are fine — they add texture. Reserve ¼ cup of whole or lightly crushed freeze-dried pieces for the coating.
- In a medium bowl, whisk together the strawberry powder, 2 cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this dry mix aside.
- In a large bowl or in the bowl of a stand mixer fitted with the paddle, cream ½ cup softened unsalted butter and 1 cup powdered sugar on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the bowl once.
- Add 1 large egg, ¼ cup vegetable oil, and 2 teaspoons vanilla extract. Beat on medium until the mixture is smooth and homogenous.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet — mix just until there are no streaks of flour. Avoid overmixing to keep cookies tender.
- In a small bowl, combine ½ cup granulated sugar with the remaining ¼ cup freeze-dried strawberries (pulverize them slightly so they blend into the sugar). This is your coating.
- Scoop the dough into roughly 1 ¼–1 ½ tablespoon-sized balls (a medium cookie scoop works well). Roll each ball in the strawberry-granulated sugar until fully coated, then place on the prepared baking sheet about 2 inches apart.
- Bake for 8–9 minutes. The edges should be set and just beginning to color while the centers remain slightly soft. They will finish setting as they cool.
- Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are lovely with a simple pairing: a cup of black tea or a latte balances the sweet strawberry coating. For a dessert platter, stack them with shortbread and chocolate-dipped cookies for contrast. If you’re serving kids or at a brunch, arrange them on a tiered stand with fresh berries and whipped cream for a bright presentation. For gifting, pack in parchment-lined tins with layers of wax paper.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Line the container with parchment and separate layers with wax paper to preserve the coating.
Refrigeration: If your kitchen is very warm, refrigerate in an airtight container for up to 7 days; bring to room temperature before serving to revive tenderness.
Freezing: Flash-freeze the baked cookies on a sheet for 1 hour, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature. You can also freeze shaped dough balls (raw) for up to 3 months; add a minute or two to bake time from frozen.
Food safety: Always cool cookies completely before sealing to prevent condensation and sogginess.
Helpful cooking tips
- Measure flour correctly: spoon flour into the cup and level with a knife or use a kitchen scale (2 cups ≈ 250 g) for consistency.
- Room-temperature egg and butter incorporate more easily and give a lighter texture.
- Don’t overprocess the freeze-dried strawberries into a fine dust unless you want a completely uniform color; a little texture gives a visual fleck and a brighter strawberry burst.
- If you want thicker cookies, chill scooped dough for 15–20 minutes before baking.
- Rotate the baking sheet halfway through baking if your oven has hot spots.
Creative twists
- Chocolate-streaked: Fold in 1/2 cup mini white chocolate chips for contrast.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the dough for a citrus lift.
- Vegan: Replace butter with a vegan butter stick (same volume), use a flax egg (1 tbsp ground flax + 3 tbsp water), and choose powdered sugar labeled vegan.
- Frosted sandwich cookies: Once cooled, sandwich two cookies with a strawberry buttercream or cream-cheese frosting.
- For an extra pop, dip half of each cooled cookie in melted white chocolate and sprinkle with extra freeze-dried powder.
If you enjoy holiday-style designs, the structured look of christmas pinwheel cookies shows how shaping and coating can turn a simple dough into a festive presentation.
FAQ
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add too much moisture and will make the dough looser. If you must use fresh, macerate and cook them down to a thick jam first, then reduce other liquids; however, flavor intensity and shelf stability will differ. Freeze-dried strawberries are recommended for the concentrated flavor and dry texture.
Q: Why are my cookies cakey instead of tender?
A: Over-measuring flour, overmixing after adding the dry ingredients, or using too much leavening can cause cakiness. Measure flour by weight or spoon-and-level. Mix just until combined and stick to the listed leavening amounts.
Q: How can I make these chewier?
A: Increase the granulated sugar by 1–2 tablespoons and bake toward the lower end of the time window. You can also replace a tablespoon of flour with 1 tablespoon cornstarch for a softer interior.
Q: Is it safe to freeze the dough?
A: Yes. Scoop dough balls, freeze on a sheet for an hour, then transfer to a freezer bag. Bake from frozen and add 1–2 minutes to the bake time.
Q: Can I make larger or smaller cookies?
A: Yes. Adjust bake time: smaller cookies will take less time (6–7 minutes); larger cookies may need 10–12 minutes. Watch for set edges with slightly soft centers.
Strawberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Pulse 1 cup of freeze-dried strawberries in a blender or food processor until coarse; reserve ¼ cup for coating.
- In a medium bowl, whisk together the strawberry powder, flour, baking powder, baking soda, and salt.
- Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
- Add the egg, vegetable oil, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Combine granulated sugar with the remaining ¼ cup freeze-dried strawberries for coating.
- Scoop dough into 1 ¼ to 1 ½ tablespoon-sized balls, roll in the strawberry-sugar mixture, and place on the baking sheet.
- Bake for 8-9 minutes, allowing edges to set while the centers remain soft.
- Let cookies rest on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
