Name: Strawberry Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 2 ½ cups (45 g) freeze-dried strawberries; 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 ¾ cups (215 g) all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking soda; ¼ cup (50 g) granulated sugar; 1 Tablespoon finely ground freeze-dried strawberry powder; Pink food coloring (optional)

Jump to Recipe· 4.7 from 71 reviews

If you’ve been on the hunt for the ultimate fruity treat, you’re going to love this Strawberry Cookies Recipe. I promise these cookies aren’t just pretty—they’re bursting with real strawberry flavor thanks to freeze-dried strawberries, and have this perfectly soft, chewy texture that feels like a hug in cookie form. Seriously, once you try these, you’ll want to bake batch after batch. So, let’s dive in and get you baking some crowd-pleasers!

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Why This Recipe Works

Real Strawberry Flavor: Using freeze-dried strawberries ground into powder gives an intense natural taste that shines through without extra moisture.
Soft, Chewy Texture: The combination of butter and proper mixing techniques results in cookies that are tender yet hold their shape beautifully.
Strawberry-Sugar Coating: Rolling cookies in strawberry-infused sugar adds a delightful crunch and an extra berry punch on the outside.
Customizable Pink Hue: Optional pink food coloring lets you tailor the look to your liking—perfect for spring, summer, or any festive occasion.

Strawberry Cookies, Strawberry Cookies Recipe, Easy Strawberry Cookies, Fruit-flavored Cookies, Chewy Strawberry Cookies - The image shows a dozen bright pink round cookies with a slightly cracked texture on top, scattered on a white marbled surface. The cookies appear soft with a sugar dusting that adds a slight sparkle. Around the cookies are fresh red strawberries with green tops, spaced evenly, and a small white bowl filled with pink sugar or powder sits near the top left. Some small white flowers rest on the bottom left corner, and a folded turquoise cloth is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Strawberry Cookies Recipe lies as much in the ingredients as it does in the technique. Each component plays its own role to create the flavor, texture, and look we all crave. I always recommend using quality freeze-dried strawberries (more on that below) and fresh butter for the best results.

Strawberry Cookies, Strawberry Cookies Recipe, Easy Strawberry Cookies, Fruit-flavored Cookies, Chewy Strawberry Cookies - Flat lay of a small heap of bright red freeze-dried strawberries, a thick slab of pale yellow unsalted butter, a small mound of white granulated sugar, a single large brown egg with a clean uncracked shell, a neat pile of white all-purpose flour, a tiny white ceramic bowl of fine pink strawberry powder, a tiny white ceramic bowl of fine white granulated sugar, a small pinch of salt crystals, a small pinch of baking soda, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Freeze-dried strawberries: These are the key to getting that concentrated strawberry flavor without adding moisture that would change dough consistency. Pulverize them finely for best flavor distribution.
Unsalted butter: Using unsalted lets you control the saltiness perfectly. Plus, softened butter creamates nicely with sugar for that tender texture.
Granulated sugar: Sweetens the dough and is also mixed with strawberry powder for rolling to add crunch and extra flavor.
Pink food coloring (optional): A fun touch if you want that blush tint—totally optional but definitely makes the cookies pop visually.
Egg: Binds everything together and adds moisture while contributing to the chewy texture.
All-purpose flour: Structure builder that gives the cookies shape and stability.
Salt: Enhances all the flavors and balances sweetness perfectly.
Baking soda: Gives just enough lift to keep the cookies light without making them cakey.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Strawberry Cookies Recipe is how easy it is to tweak and make it your own. Over time, I’ve played around with adding other flavors or colors, and sometimes even tossing in white chocolate chips for a creamy surprise. You’ll find your fave combo in no time.

White chocolate chips: I once stirred these into the dough, and wow, the sweet creaminess paired with strawberry was next level.
Gluten-free flour blend: For friends with dietary needs, swapping in a 1:1 gluten-free flour works well—just expect a slightly different texture.
Freeze-dried raspberry swap: If you want a mixed berry vibe, half raspberries and half strawberries ground together make a lovely combo.
Vegan adjustment: Substitute butter with solid coconut oil and the egg with a flax egg; it’s worked beautifully in my test batches.

Step-by-Step: How I Make Strawberry Cookies Recipe

Step 1: Prep Your Strawberry Powder

The secret to that intense strawberry flavor is freeze-dried strawberries ground to a fine dust. I always toss mine into a food processor and pulse in short bursts until it’s almost like pink powder. Save about a tablespoon of this powder aside for rolling later—it makes a huge difference coating your cookies in flavor. Don’t skip this step!

Step 2: Cream Butter and Sugar

Next, beat your softened unsalted butter and granulated sugar on medium-high speed for a couple minutes until smooth and creamy. This step is key; nice creaming traps air to give your cookies a light texture and melt-in-your-mouth softness.

Step 3: Mix in Strawberry Powder & Color

Stir the bulk of your strawberry powder into the creamed butter mixture on low speed until combined. If you want that pretty pink shade, add a few drops of pink food coloring now—start small and add more until you hit your perfect hue.

Step 4: Add Egg and Dry Ingredients

Beat in the egg until fully blended. In a separate bowl, whisk flour, salt, and baking soda. Gradually add these dry ingredients to the wet strawberry mixture on low speed in three parts, mixing just until everything comes together. Overmixing can toughen cookies, so be gentle here.

Step 5: Roll in Strawberry-Sugar Mix

Combine your reserved strawberry powder with ¼ cup granulated sugar in a small bowl. Then, scoop dough by tablespoon-sized portions, roll into smooth balls, and coat each generously in the strawberry-sugar mix. Place them spaced at least 2 inches apart on a parchment-lined baking sheet.

Step 6: Bake and Cool

Bake your cookies at 350°F (175°C) for about 11 minutes, right in the center of the oven. Look for the edges to set but the center to remain soft for that chewy finish. Cool them on the baking sheet for a few minutes before transferring to a wire rack to cool completely. I always find this resting step helps the cookies firm up perfectly without drying out.

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Tips from My Kitchen

Use Fresh Butter: I’ve noticed that using butter straight from the fridge slows mixing, so I always soften it well for easier creaming and better texture.
Don’t Overprocess Strawberries: Grinding freeze-dried strawberries too long can make clumps; just a few quick pulses work best for even powder.
Chill Dough If Needed: In very warm kitchens, chilling the dough for 15-20 minutes helps maintain shape and stops spreading in the oven.
Space Cookies Well: Giving cookies at least 2 inches apart prevents them from merging during baking, keeping shapes nice and round.

How to Serve Strawberry Cookies Recipe

Strawberry Cookies, Strawberry Cookies Recipe, Easy Strawberry Cookies, Fruit-flavored Cookies, Chewy Strawberry Cookies - On a white plate with a textured rim, there are three bright pink cookies stacked slightly overlapping, each cookie showing a cracked surface with a granular texture from sugar crystals. Surrounding the plate are several fresh whole strawberries with green leaves, adding a deep red color with seeds visible on the skin. In the blurred background, there are two white bowls; one filled with more red strawberries and the other containing pink sugar. The scene is set on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple here—a little extra sprinkle of powdered freeze-dried strawberries over cooled cookies makes for a pretty finish that amplifies the berry vibes. A dash of edible glitter or a drizzle of melted white chocolate can turn these into a stunning treat for birthdays or brunches.

Side Dishes

These strawberry cookies pair beautifully with a creamy cup of chai latte or jasmine tea. For a party, I serve them alongside fresh fruit platters and homemade lemonade for a fresh, summery feel that everyone loves.

Creative Ways to Present

For a festive touch, I’ve arranged these cookies in a flower pattern on a pretty platter, perfect for spring tea parties. Layering them between parchment paper in a pretty box also makes an adorable gift. And if you want to wow guests, try dipping half of each cookie in white or dark chocolate!

Make Ahead and Storage

Storing Leftovers

I keep leftover strawberry cookies in an airtight container at room temperature for up to 5 days, and they usually disappear well before then. Make sure they’re completely cooled before storing to prevent sogginess. If you prefer, adding a slice of bread in the container helps keep them soft overnight!

Freezing

Freezing works great for these cookies. I place the scooped dough balls on a tray to freeze individually, then transfer to a freezer bag. When ready to bake, I just pop them into the oven straight from frozen, adding 1-2 extra minutes to baking time.

Reheating

If your strawberry cookies lose a bit of their softness after a day or two, a quick 10-second zap in the microwave or a 5-minute warm-up in a 300°F oven refreshes them wonderfully. Just be sure to watch closely so they don’t dry out.

FAQs

Can I use fresh strawberries for this Strawberry Cookies Recipe instead of freeze-dried?

Fresh strawberries add too much moisture and will change the dough’s texture, making cookies soft and spread out. The freeze-dried powder is crucial because it delivers concentrated flavor without extra wetness.
What if I don’t have a food processor to powder the freeze-dried strawberries?

If you don’t have a food processor, try placing the freeze-dried strawberries in a sealed plastic bag and crush them with a rolling pin until finely ground. It might take a bit more time but works well enough.
How can I make these cookies more colorful?

Adding a few drops of pink food coloring to the dough is the easiest way to get that pretty strawberry pink shade. You can also experiment with edible glitter or mixing in tiny sprinkles for extra visual fun.
Can I substitute butter with margarine or oil?

Butter provides flavor and texture that margarine or oil can’t fully replicate. If you must substitute, use a plant-based butter alternative made for baking to keep the texture close, but results may vary slightly.
How do I store these cookies to keep them fresh?

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of fresh bread can help keep them soft. For longer storage, freeze dough balls or baked cookies as described above.

Final Thoughts

This Strawberry Cookies Recipe is one of those little kitchen gems that’s surprisingly simple but leaves everyone asking for more. I find myself baking this whenever I want a treat that’s both nostalgic and fresh, fruity and sweet. I seriously can’t recommend it enough—it’s like a perfect balance of flavor and texture wrapped up in a cute, pink cookie. Give it a try soon; your friends and family will thank you (and so will your sweet tooth)!