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Strawberry Cookies Recipe

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★★★★★

4.4 from 69 reviews

These Strawberry Cookies are delightfully soft and bursting with natural strawberry flavor, thanks to the use of freeze-dried strawberries in both the dough and sugar coating. With a perfect balance of sweetness and a hint of vanilla, they offer a unique twist on classic cookies, ideal for berry lovers looking for a vibrant and fruity treat.

Ingredients

Scale

Freeze-Dried Strawberries

  • 1 cup + ¼ cup (25g) freeze-dried strawberries (divided)

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 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

Sugar Coating

  • ½ cup (100g) granulated sugar

Instructions

  1. Preheat Oven: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside for later use.
  2. Prepare Strawberry Powder: Using a blender or food processor, process the freeze-dried strawberries in two separate portions into a chunky powder with some fine powder and small chunks. Reserve about ½ cup of this powder for the cookie dough and 1-2 tablespoons for the sugar coating.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the ½ cup strawberry powder for the dough, all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream Butter and Powdered Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy.
  5. Add Wet Ingredients: Stop the mixer and add the egg, vegetable oil, and vanilla extract to the creamed mixture. Beat on medium speed until everything is well combined, scraping down the sides as needed.
  6. Combine Dry and Wet Ingredients: Reduce mixer speed to low, add the dry ingredients in two additions, ensuring the first addition is mostly incorporated before adding the second. Beat only until just combined. The dough should be soft but manageable for scooping.
  7. Prepare Sugar Coating: Mix the granulated sugar with the reserved 1-2 tablespoons of strawberry powder thoroughly. Set aside.
  8. Form and Coat Dough Balls: Using a #50 cookie scoop, drop dough balls into the strawberry sugar mixture, rolling them gently with your fingers to coat entirely. Place coated dough balls on the prepared baking sheet.
  9. Bake Cookies: Bake in the preheated oven for 8-9 minutes, until the edges are just set. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
  10. Store Properly: Store cookies in an airtight container at room temperature for up to 1 week or freeze baked cookies up to 3 months. Unbaked dough balls also freeze well for up to 3 months; thaw in the refrigerator overnight and roll in strawberry sugar before baking.

Notes

  • Use room temperature egg and butter for better mixing and texture.
  • Freeze-dried strawberries add natural intense strawberry flavor without moisture.
  • Don’t overmix the dough once dry ingredients are added to avoid tough cookies.
  • Cookies are best stored in airtight containers to maintain freshness.
  • Dough and baked cookies freeze well, making it easy to enjoy fresh cookies anytime.
  • When freezing dough balls, do not coat in sugar before freezing; coat after thawing.

Keywords: Strawberry cookies, freeze-dried strawberries, berry cookies, easy cookie recipe, soft cookies, baked strawberry treats

Find it online: https://epicrecipebox.com/strawberry-cookies-recipe/