Strawberry Cookies
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These strawberry cookies are soft, chewy, and bursting with real strawberry flavor in every bite. They’re made with simple ingredients you probably already have, plus a special boost from freeze-dried strawberries and strawberry powder. Whether you’re baking for a weekend treat, or filling up your cookie jar, these are always a hit.
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I made these one afternoon when I had fresh strawberries on my mind, but none were in the fridge. The freeze-dried version worked better than expected, with a great texture and taste that didn’t make the dough soggy. They came out slightly crisp at the edges and soft in the center, with that sweet berry taste I wanted. You’ll love them with a glass of milk or a quick tea break.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Strawberry Cookies
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple these strawberry cookies are to pull together, even on a busy day. Here’s how I do it, step by step.
Preheat and prep
Start by preheating your oven to 350°F (180°C). Line your cookie sheets with parchment paper so the cookies don’t stick and clean-up stays easy. I swear by these precut parchment baking sheets, no curling, no tearing, no fighting the roll.
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps everything mix evenly later. I like using my glass mixing bowl set with lids so I can cover things if I need to pause, and not dirty extra containers.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Cream the butter and sugar
In a large bowl, use a stand mixer or hand mixer to beat the softened unsalted butter with granulated sugar until smooth. Mix until it looks pale and fluffy; this helps maintain the light and chewy texture of the cookies.
If you don’t want to wrestle your stand mixer out of the cupboard, this hand mixer is my go-to. Light, powerful, and stores neatly in a drawer.
Add the wet ingredients
Crack the egg and pour in the vanilla extract. Mix until fully combined. Then stir in the freeze-dried strawberry powder. If you want a brighter pink color, add a drop or two of red food coloring.
Combine wet and dry
Slowly add the dry mixture to the butter mixture. Mix until just combined, and then gently fold in the freeze-dried strawberries. Don’t overdo it, or the cookies may turn out tough.
Shape the dough
Roll the cookie dough into small balls. A medium cookie scoop is great for this step. Then roll each one in a little granulated sugar and place them on your prepared baking sheet about 1 ½ inches apart. Use the bottom of a glass to flatten them slightly.
Bake and cool
Bake the cookies for 10–12 minutes. They should be set around the edges, but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack so they don’t get soggy bottoms. It makes a big difference.
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons freeze-dried strawberry powder
- 3 tablespoons freeze-dried strawberries
Video
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Stir in the strawberry powder until the dough turns a lovely pink. Add a few drops of red food coloring if you want a more vibrant color.1 cup unsalted butter, 1 ½ cups granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 3 tablespoons freeze-dried strawberry powder
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the freeze-dried strawberry pieces—be careful not to overmix.3 tablespoons freeze-dried strawberries
- Roll the dough into ½-inch balls, then roll each ball in granulated sugar. Place them on the prepared baking sheets about 1 ½ inches apart. Flatten each ball slightly using the bottom of a glass.
- Bake for 10–12 minutes, or until the cookies are just set but still soft in the center.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature ingredients: This helps the butter cream properly and the egg mix in smoothly.
- Don’t skip the strawberry powder: It gives the dough a deeper berry flavor and that fun pink color. Fresh berries don’t work for this recipe.
- Avoid overmixing: Once the dry ingredients go in, mix just until combined to keep the cookies tender.
- Space them out: The dough spreads a little while baking, so give each cookie room to grow.
- Flatten gently: Press each dough ball down just a bit with a glass so they bake up evenly.
- Optional but fun: Add a handful of white chocolate chips or a touch of lemon juice or lemon zest for a little extra flavor.
Storage and Reheating Instructions
- Room temperature: Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4–5 days.
- Freeze: If you want to keep them longer, you can freeze the cookies (or the dough balls) in a freezer-safe bag for up to 2 months. Just let them thaw at room temp—or warm them slightly in the oven for that fresh-baked feel. If you’re baking the dough balls from frozen, add 5 extra minutes to the baking time.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I’ve made these strawberry cookies a few different ways, and here are my best tips to help you get the perfect batch every time:
- Use room temperature ingredients: This helps the butter cream properly, and the egg mix in smoothly.
- Don’t skip the strawberry powder: It gives the dough a deeper berry flavor and that fun pink color. Fresh berries don’t work for this recipe.
- Avoid overmixing: Once the dry ingredients go in, mix just until combined to keep the cookies tender.
- Space them out: The dough spreads a little while baking, so give each cookie room to grow.
- Flatten gently: Press each dough ball down just a bit with a glass so they bake up evenly.
- Optional but fun: Add a handful of white chocolate chips or a touch of lemon juice or lemon zest for a little extra flavor.
How to Store Leftover Strawberry Cookies
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4–5 days.
If you want to keep them longer, you can freeze the cookies (or the dough balls) in a freezer-safe bag for up to 2 months. Just let them thaw at room temperature or warm them slightly in the oven for that fresh-baked feel. If you’re baking the dough balls from frozen, add 5 extra minutes to the baking time.
What to Serve With Strawberry Cookies
These cookies go perfectly with a tall glass of milk, a hot cup of tea, or even a scoop of vanilla or Biscoff ice cream. If you’re feeling fancy, try sandwiching a little cream cheese or strawberry jam between two cookies for a quick dessert.
They also make a cute addition to spring brunches, birthdays, or any day that needs a little extra sweetness.
More Strawberry Recipes You Will Love
If you liked these strawberry cookies, I have a few more sweet ideas I think you’ll enjoy:
