Frosted Freeze Dried Strawberry Cookies
The key to strawberry cookies with strawberry buttercream is in freeze-dried strawberries. These flavorful cookies are so soft and chewy!
Servings: 24 cookies
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 about ¼ cup of some fine powder and some smaller chunks).1 cup (20g) freeze-dried strawberries1
- In a medium size bowl, whisk together the strawberry powder, flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour2, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- 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.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- 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.1 large egg, ¼ cup (56mL) vegetable oil, 2 teaspoons vanilla extract
- 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 (you'll have about 2 Tablespoons). Set aside.½ cup (10g) freeze-dried strawberries
- 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.½ cup (113g) unsalted butter
- With the mixer on low, add in the powdered sugar, vanilla, milk or cream, and salt. Mix until smooth.2 cups (240g) powdered sugar, 2 to 3 Tablespoons (30-45mL) milk or cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
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.
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 216mg | Fiber: 2g | Sugar: 25g | Vitamin A: 248IU | Vitamin C: 181mg | Calcium: 17mg | Iron: 4mg
