I whisk together a classic sugar-cookie dough with finely ground freeze-dried strawberries, giving the cookies a blush of pink and a subtly zesty fruity flavor—with no chilling required.

Strawberry Cookies

Why I’ll Love This Recipe

I’m all in for how effortlessly these cookies come together. The freeze-dried strawberries brighten the dough with real strawberry flavor and a pretty pink hue—without extra moisture or coloring. The dough goes from mixing to the oven in under 30 minutes, and what comes out is tender, chewy, and lightly sweet, with just the right pop of strawberry zest.

Ingredients

(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)

Freeze-dried strawberries
Unsalted butter, softened
Granulated sugar and light brown sugar
Large egg (room temperature preferred)
Vanilla extract
All-purpose flour
Baking soda
Table salt

Directions

Make strawberry powder: I pulse 1 ounce of freeze-dried strawberries in a food processor until mostly powdery, leaving a few small flecks for texture and color.
Cream butter and sugars: I beat softened butter with both sugars until light and fluffy—about a minute.
Add wet ingredients: I stir in the egg, vanilla, and strawberry powder until the dough turns a lovely shade of pink.
Mix dry ingredients: In a separate bowl, I whisk together flour, baking soda, and salt, then add to the wet ingredients in batches until the dough is thick and cohesive.
Shape and coat: I scoop about 2 tablespoons of dough per cookie, roll into balls, then toss in a mixture of granulated sugar and any leftover strawberry powder for extra sweetness and color.
Bake: I arrange the dough balls on a baking sheet (with enough space between them) and bake at 350 °F for 8–10 minutes, until the edges just begin to turn golden. Then I let them rest briefly before cooling on a rack.

Servings and timing

Makes: 12 medium (3‑inch) cookies, or about 18 smaller ones
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: Around 20 minutes

Storage/reheating

I store these cookies in an airtight container; they taste best within a few days, as they can dry out over time. I love freezing them and quickly microwaving a cookie when I want a warm taste of strawberry goodness.
Make-ahead tip: The dough holds beautifully in the fridge for up to 2 days. I also freeze it—either as one block or individual balls—and bake from frozen with a bit of extra time.

Variations

Vegan swap: One reader used vegan butter and a flax egg and baked slightly longer—she loved how they turned out.
Add-ins: I might sprinkle in lemon zest or toasted sliced almonds for extra flavor. Chocolate chips or a chocolate drizzle would be delicious too.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?

No—this recipe only works with freeze-dried strawberries. Fresh or dried strawberries add too much moisture or texture imbalance.

2. Will food coloring help achieve a pink hue?

Yes! A drop or two of red food coloring can make the strawberry color more vibrant if you’d like.

3. Can I add chocolate chips or nuts?

Absolutely—lemon zest and almonds pair naturally with the strawberry flavor. Chocolate chips or a drizzle on top can be wonderful too.

4. My cookies didn’t flatten—what went wrong?

If they didn’t spread, it may be due to too much flour. Scaled or spoon-and-level measurements help achieve the right dough consistency.

5. Why does the dough not need chilling?

I love that this dough goes straight from bowl to oven—no waiting around. It saves time and effort, and the cookies still bake up soft and perfect.

Conclusion

I’m smitten with these Strawberry Cookies—the blush-pink color, tender chew, and zing from real fruit powder make them feel both simple and special. They’re quick, no-fuss, and perfect for everyday treats or sharing. Next time, I’m thinking of swapping in white chocolate chips or adding lemon zest for a bright twist. Let me know if you’re interested in turning them into sandwich cookies or adding extra mix-ins—I’d love to help!