These strawberry cookies taste like they were picked right out of the garden. Each cute strawberry-shaped cookie is bursting with fresh strawberry flavor. Plus they look cute too!
My friends went nuts over my Chocolate Raspberry Cookie Bars so I couldn't wait to make more fruit-flavored cookies.
I used freeze-dried raspberries to flavor the raspberry cookies and I hoped freeze-dried strawberries would be just as flavorful. They were!
Freeze-dried fruit can be ground into a powder and added to cookie dough to give the cookies a fresh fruit flavor without adding too much moisture to the dough.
It took some experimenting to get this recipe just right and I'm so thrilled with the results. I started by adding finely ground freeze-dried strawberry slices to my favorite cut-out cookie dough.
I had to tweak the amount of flour and sugar in order to get the cookies to have the perfect texture.
In the end, the cookies have an amazing strawberry flavor, a pretty color, and the perfect texture. The dough also can be rolled and cut out easily.
strawberry cookie cutter
To make these strawberry cookies, I used a strawberry cookie cutter that came with a stamp so each cut-out cookie looks like it has a leaf, stem, and seeds. They are so cute! The strawberry cutter came in a set of fruit-shaped cookie cutters and I look forward to making more fruit-flavored cookies.
how to make freeze-dried strawberry powder
Start by crushing freeze-dried strawberry slices into small pieces. It's easiest to use a food processor but if you don't have one you can smash them using a meat mallet, rolling pin, or even the bottom of a pan.
Then, you want to remove the seeds and any large pieces. To do this, pour the powder into a fine mesh sieve. Scrape the strawberry pieces back and forth allowing the fine powder to fall into a bowl.
Use your fingers to press down and scrape any of the larger pieces that remain across the wire mesh. Then, discard the seeds and any hard bits that won't go through the strainer.
You can skip this but you will end up with seeds in your cookies. Or, you can simply purchase seedless freeze-dried strawberry powder.
making strawberry cookie dough
The recipe is simple to make using a mixing bowl and mixer, a stand mixer, or a bowl and spoon.
You'll beat the sugar and butter together until soft and creamy, then you'll mix in the strawberry powder, and add an egg and vanilla before mixing in flour, baking soda, and salt.
The strawberry cookie dough looks amazingly vibrant before the cookies are baked but you'll notice in the picture below how much the color fades as they bake. See the unbaked cookies on the bottom left of the image and the baked cookies on the bottom right.
If you want vibrantly red cookies, you'll need to add about 5 drops of red food coloring.
tips for making strawberry cut-out cookies
This cookie dough is really easy to roll out and cut using a cookie cutter.
If you roll the strawberry cookie dough out on a silicone baking mat, you don't have to dust it with flour. The dough shouldn't stick.
I do like to lightly dust my rolling pin and the cookie stamp with flour to keep the dough from sticking.
To use the 2-part cookie cutter and stamp, cut the dough using the cutter, then press the stamp onto the dough inside the cutter. Lift up the cutter and stamp and the cookie dough should come up with it.
Push the stamp through the cookie cutter and remove the cutter. Then, peel the strawberry-shaped cookie dough from the stamp and set it on a silicone mat or a parchment paper-lined baking sheet.
Bake for about 10 minutes just until the cookies look dry but not browned.
chocolate dipped strawberry cookies
To make these cookies even better you can dip them in melted and tempered chocolate or melted candy melts. See my chocolate-making tips page over on my Hungry Happenings blog for chocolate melting and tempering instructions.
strawberry cookies
Fresh-tasting strawberry cookies are flavored using freeze-dried strawberries. Each pretty pink cookie looks and tastes like a strawberry.
Ingredients
- 2 ounces freeze-dried strawberry slices (or 1.5 ounces seedless freeze-dried strawberry powder)
- ½ cup unsalted butter (113 grams), softened
- ⅔ cup sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla
- 192 grams all-purpose flour (1 ½ cups)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- optional, 5 drops red food coloring
Instructions
- Preheat your oven to 350 degrees F.
- If using freeze-dried strawberry slices, crush them into very small pieces using a food processor or by smashing them using a meat mallet or rolling pin.
- Press the crushed freeze-dried strawberries through a fine mesh sieve and allow the fine powder to fall into a bowl.
- Discard the seeds and large hard pieces of strawberry.
- You should end up with about 1 ½ ounces of freeze-dried strawberry powder.
- Set aside until needed.
- Beat the butter and sugar until light and fluffy, about 1-2 minutes.
- Add the freeze-dried strawberry powder and beat to combine.
- Stir in the egg and vanilla.
- If desired, add the food coloring with the egg and vanilla.
- Whisk together the flour, salt, and baking powder then mix it into the dough just until combined.
- Roll out the dough to 3/16-inch thickness on a silicone mat or a flour-dusted countertop.
- Cut the dough using a strawberry cookie cutter. If using, press a floured cookie stamp onto the dough inside the cookie cutter to imprint the strawberry leaf and seeds onto the cookie. (See the step-by-step images in the blog post.)
- Set the cookies on a silicone mat or parchment paper-lined baking sheets.
- Bake for about 10 minutes just until the cookies look dry on top and set around the edges. Do not allow the cookies to get too brown.
- Let the cookies cool for about 30 minutes before serving.
Notes
If you use seedless freeze-dried strawberry power, just measure out 1 ½ ounces which is about ½ cup plus 2 tablespoons.
It's always best to weigh your flour and you'll get the most accurate measurement using grams. If you don't have a scale, spoon flour into your measuring cup, then scrape across the top of the cup using a straight edge.
The dough will look vibrantly red once you add the strawberry powder but the color will dull once the cookies are baked. Add about 5 drops of red food coloring for brighter cookies when baked.
If you use a larger strawberry cookie cutter, start by baking the cookies for 10 minutes then add more time as needed. Large cookies may take up to 16 minutes to bake.
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 12mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 0g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
more fruit-flavored cookies
- lemon bar cookie cups
- orange drop cookies
- chocolate raspberry cookie bars
- peanut butter and jelly cookies
- brownie mix cookies - June 9, 2023
- Sugar Cookie Cups - May 17, 2023
- Peanut Butter Cookie Cups - May 9, 2023
Reina
Amazing cookies. These had no spread at all and a beautiful strawberry taste. These will become a regular in my house. Thanks for sharing your recipe.
Beth Klosterboer
Thanks, Reina. I am happy to hear that you enjoyed these strawberry cookies.