Strawberry Sugar Cookies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Freeze Dried Strawberries. This is the secret ingredient that helps amplify the flavor without the overly chewy texture because it removes the water from the fruit but keeps all the flavor. Do not substitute with dried fruit - it will yield different results.

Sugars. I use a combination of granulated sugar and powdered sugar. Both help with flavor, but the powdered sugar contains corn starch which helps soften the cookie. You can use organic powdered sugar but note it does not contain corn starch so you may find a slight difference with texture.

All Purpose Flour. You can use bleached or unbleached all purpose flour.

Baking Soda. Not baking powder! Baking soda will help elevate the flavor of the strawberries and create a soft cookie.

Vanilla Extract. Or you can use vanilla bean paste. Either one we only use a small amount so that we can enhance the overall flavor of the cookie.

Pre-Bake Tips

Grind Down Strawberries. Use food processor or rolling pin to grind down freeze dried strawberries. Prepare it just as you are ready to add to the dough.

Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.

Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much. 

Room Temperature Ingredients. Make sure your butter is softened before beginning.

How To Make Strawberry Sugar Cookies

This Strawberry Sugar Cookies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Place whole freeze dried strawberries into food process to grind down into powder. Or place in ziplock bag and use rolling pin to crush into powder.

Step 2: Preheat oven to 350 F. Fit baking sheet with parchment paper. Set aside.

Step 3: Combine butter, sugars, vanilla and powdered freeze dried strawberries into bowl (reserve ¼ cup of freeze dried strawberries for sugar mixture, or about 2 tablespoons). Whisk until well combined, about 2 minutes.

Step 4: Add egg and whisk until well combined, about 1 minute. Scrape down bowl.

Step 5: In a separate bowl, combine flour, baking soda and fine sea salt. Whisk to combine well.

Step 6: Add dry ingredients to wet ingredients and whisk until well combined, about 1-2 minutes. Scrape down bowl with rubber spatula.

Step 7: Use a 2 tablespoon cookie scoop to scoop out dough and place on baking sheet fitted with parchment paper. Place 5-6 cookies on baking sheet.

Step 8: Bake for 10-11 minutes, or until light browned along bottom edges. Remove from oven and allow to cool for a few minutes before coating in strawberry sugar mixture.

Step 9: Combine left over powdered freeze dried strawberries and sugar in a bowl. Coat cookie on the top and bottom in strawberry sugar mixture until well coated.

FAQ's

Can I use real strawberries instead of freeze dried strawberries?

No, this recipe is catered to use only freeze dried strawberries. Real strawberries, strawberry jam or dried strawberries still contain water, and that moisture will affect the structure of this recipe. Freeze dried strawberries (and other freeze dried fruit) has removed the moisture but what remains is all that fruit flavor.

What is the difference between whole and powdered freeze dried strawberries?

While the only physical difference is one is powdered and the other is whole, I have found a difference in the flavor present. I have purchased both powdered and whole freeze dried strawberries, and I have found the flavor lacking with the powdered version. The whole freeze dried strawberries you can find at your local grocery store, Target or Amazon.

Why aren't the cookies pink in color?

Although the freeze dried strawberries are a dark pink, that does not translate to the cookie after baking. Using the strawberry sugar coating will help bring the pink tones, but if you would also prefer the actual cookie to be pink then I recommend adding 1-2 drops of red or pink food gel coloring to the dough as you add in the egg (makes for easier mixing).

Can I use salted butter vs. unsalted butter?

Yes, you can! If you choose to use salted butter, simply omit the fine sea salt in the recipe.

Storage

Pre-Bake Storage. Wrap in prepared dough plastic wrap and then place in a freezer safe bag. Or you can scoop out in portions with the 2 tablespoon cookie scoop, place in refrigerator for about 10 minutes, and then transfer to a freezer safe ziplock bag. Freeze for up to 3 months. When ready to use, allow to come to room temperature and follow baking steps.

Post Bake Storage. These cookies are best stored in a ziplock bag or container at room temperature for up to 3 days. You can also freeze in a freezer safe bag or container for up to 3 months.

More Recipes To Enjoy

Cinnamon Shortbread Cookies

Birthday Brownies

Fresas Con Crema (Strawberries with Cream)

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