Strawberry Cookies
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The key to strawberry cookies with strawberry buttercream is in freeze-dried strawberries. These flavorful cookies are so soft and chewy!
THE PROBLEM WITH RECIPES FOR STRAWBERRY COOKIES
I don’t know about you, but I love strawberry desserts. I have an entire collection of recipes on my site that use real strawberries as the star of the show. See my best strawberry cake recipe, strawberry sauce, and strawberry pretzel pie for starters.
The problem, though, with using fresh strawberries (or frozen strawberries!) and other fresh berries is that they contain so much natural moisture. I ran into this issue when making my blackberry pound cake— simply adding the blackberries to the pound cake batter made for an incredibly wet and unenjoyable treat.
Because strawberries contain so much moisture, many recipes turn to strawberry jam, strawberry cake mix, some other pink cake mix, or strawberry extract to bring that strong strawberry flavor. But therein lies the issue, since too much moisture can really drag down the ideal texture we want in cookies and strawberry frosting.
THE SOLUTION: FREEZE-DRIED STRAWBERRIES
When developing this easy cookie recipe, I had to think about how I could get the maximum amount of real strawberry flavor, without the moisture that comes with using fresh strawberries. And I used what I learned from making strawberry frosting that the solution to making the perfect strawberry cookies is actually quite simple: freeze-dried strawberries!
Freeze-dried strawberries are light and crispy with an intense strawberry flavor, which means these cookies actually taste like strawberries and have a chewy texture with crispy bits of freeze-dried strawberries throughout.
We’re adding freeze-dried strawberries to both the cookie dough and the strawberry buttercream for maximum strawberry goodness (if you are a strawberry lover, you’re seriously going to adore these cookies).
WHY YOU’LL LOVE THESE EASY STRAWBERRY COOKIES
Honestly, there are so many reasons why you’re going to absolute love this strawberry cookie recipe. Not only are they the easiest cookies to make (and no chill time!), but they’re also super delicious with the perfect balance of sweet and fruity flavors.
The freeze-dried strawberries are the secret to a super strawberry-packed cookie that is the perfect summertime treat (or outside of strawberry season when you’re just dying for that real strawberry flavor).
SIMPLE INGREDIENTS FOR THIS FROSTED STRAWBERRY COOKIE RECIPE
The base in this strawberry cookie recipe is my tried and true vanilla cookies recipe, which uses powdered sugar instead of granulated sugar for a chewy, melt-in-your-mouth texture.
STRAWBERRY COOKIES BASE
The only ingredient that I use in these chewy cookies that is different from the vanilla cookies base is freeze-dried strawberries. We’ll turn those strawberries into a chunky powder that will give the cookies a slightly pink hue, with little bites of strawberry that are oh so delicious.
For the strawberry cookies, you will need:
• freeze-dried strawberries
• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• powdered sugar
• egg
• vegetable oil
• vanilla extract
STRAWBERRY BUTTERCREAM RECIPE
The strawberry buttercream that tops these cookies like a pink, fluffy cloud is simply my classic vanilla buttercream blended with freeze-dried strawberries that are smashed into a fine powder.
For the strawberry buttercream, you will need:
• freeze-dried strawberries
• unsalted butter
• powdered sugar
• milk or cream
• vanilla extract
• salt
HOW TO MAKE STRAWBERRY COOKIES
These strawberry cookies come together super easily. Simply make the dough and bake. While baking, you can whip up the strawberry buttercream.
And if you want to skip that step, you definitely can. These cookies will be delicious on their own! Just know that the strawberry buttercream adds a layer of indulgence that you just won’t otherwise get, and you’ll love how much strawberry flavor is packed into these perfect cookies with that extra strawberry component slathered on top.
MAKE THE CHEWY STRAWBERRY COOKIES
STEP #1
You’ll first start by creating some strawberry powder from your freeze-dried strawberries. Using a blender or food processor, process the freeze-dried strawberries into a chunky powder (you’ll have some fine powder and some smaller chunks).
STEP #2
Next, let’s combine our dry ingredients. In a medium size bowl, whisk together the strawberry powder, flour, baking powder, baking soda and salt. Set aside.
STEP #3
Next, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
STEP #4
Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
STEP #5
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined.
STEP #6
Using a cookie scoop, drop balls of dough onto the prepared baking sheet (up to 8 per sheet), then bake! Allow to cool completely before adding the buttercream.
MAKE THE STRAWBERRY BUTTERCREAM
To begin your strawberry buttercream, we’ll be making more strawberry powder, but this time, blending it to a finer consistency.
STEP #1
Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
STEP #2
Next, beat the butter on medium speed until creamy, about 2 minutes.
STEP #3
With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and salt. Add the strawberry powder, increase mixer speed to medium and beat until completely smooth, about 3 minutes.
ADD THE FROSTING TO THE COOLED COOKIES
Once the cookies are completely cool, use a small offset spatula to spread frosting onto each cookie.
I topped mine off with a little extra strawberry powder and fresh slices of strawberries.
HOW TO SERVE STRAWBERRY COOKIES
The base for these strawberry cookies is one of my favorite easy recipes because it comes together so quickly. It’s perfect when you’re short on time and just want to keep moving when you get started (yay, no chilling the dough!).
That said, this cookie recipe is perfect for any time of year when you’re looking for fresh strawberry flavor but don’t have access to actual fresh strawberries. Since these cookies wind up as pink cookies, they are the perfect cookie for Valentine’s Day or a baby shower!
STORAGE SUCCESS TIP
You’ll see that I topped my strawberry cookies with crumbled freeze-dried strawberries as well as a sliced fresh strawberry. While the fresh strawberry makes for beautiful presentation, if you’re going that route, be sure to remove the strawberry before storing. The added moisture will turn the frosting into a soggy mess.
STRAWBERRY COOKIES RECIPE FAQs
Strawberry Cookie Recipe
Ingredients
STRAWBERRY COOKIES
- 1 cup (20g) freeze-dried strawberries1
- 2 cups (240g) all-purpose flour2
- 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 preferred3
- ¼ cup (56mL) vegetable oil
- 2 teaspoons vanilla extract
STRAWBERRY BUTTERCREAM
- ½ cup (10g) freeze-dried strawberries
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- 2 to 3 Tablespoons (30-45mL) milk or cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
STRAWBERRY COOKIES
- 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 freeze-dried strawberries into a chunky powder (you'll have some fine powder and some smaller chunks).
- In a medium size bowl, whisk together the strawberry powder, 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 attachment, 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 again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
- Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet (up to 8 per sheet).
- Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely before adding buttercream.
STRAWBERRY BUTTERCREAM
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- In a medium-size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and salt. Mix until smooth.
- Add the strawberry powder, increase mixer speed to medium, and beat until completely smooth, about 3 minutes.
- Use a small offset spatula to spread frosting onto each cookie. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Notes
- Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
What beautiful cookies! I made a batch for a luncheon with the girls and they were perfect! Beautiful color and so tender and delicious! I’ll be making these for summer get-togethers and Valentine’s Day!
Thank you, Jules 🙂
Soft, chewy and oh so strawberry! Like a cool hug on a summer day!
Haha, totally! Thanks for trying them, Kathleen!
You are SO right! Freeze dried strawberries work so well in this! Cookies came out soft and chewy, and I love the icing as well!
Thanks, Mindy! Such a fun cookie– so glad you liked it 🙂
Amazing cookie recipe and the flavor from the strawberries is fantastic. Such a great recipe.
Thanks so much, Rebecca!
I made these today. They were delicious. They cookie with that buttercream was exactly what I was looking for! Plus I was able to give a few of them a heart shape and they kept there shape. I will definitely be trying your regular sugar cookies. What a dream to work with.
That’s so fun! Thanks for letting me know, Courtney 🙂
Great recipe. very innovative to use freeze dried strawberries.
just to clarify storage, once you have the buttercream on them, is it okay to store in the fridge for a few days?
thanks
Thanks so much, Lisa! You can store them in the fridge if you’d prefer 🙂
These are very tasty. The cookie is not as sweet as the buttercream frosting, which is a nice contrast. I piped the frosting because I am not a good spreader. The cookies are very pretty.
Thanks so much, Shannon!
Am I able to refrigerate the cookie dough until the next day to bake them ??
Hi, Shy– yes, you can! Allow it to come back to room temperature before baking. Enjoy!