Name: Strawberry Cookies with Freeze-Dried Strawberries Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 2 ½ cups (45 g) freeze-dried strawberries; Pink food coloring (optional); 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 for rolling

Jump to Recipe· 4.7 from 14 reviews

If you’re looking for a cookie that bursts with fresh strawberry flavor and a fun twist, you absolutely need to try this Strawberry Cookies with Freeze-Dried Strawberries Recipe. Trust me, these cookies are fan-freaking-tastic — soft, subtly sweet, and dotted with real fruity bits thanks to the freeze-dried strawberries. If you’ve never baked with freeze-dried fruit before, this recipe is a perfect introduction. Keep reading—I’ll walk you through every step so you get that perfect strawberry flavor packed in every bite!

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Why This Recipe Works

Freeze-Dried Strawberry Powder: Intensely flavorful without adding moisture, so cookies stay soft but not soggy.
Creamed Butter and Sugar: Gives the cookies a tender, melt-in-your-mouth texture every time.
Sugar Roll Coating: Adds a subtle crunch and extra strawberry pop on the outside, elevating the texture.
Simple Ingredients: Minimal fuss with pantry basics, making it easy to whip up anytime.

Strawberry Cookies with Freeze-Dried Strawberries, strawberry cookies recipe, freeze-dried strawberries baking, easy strawberry cookie recipe, fruity cookie ideas - 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

This Strawberry Cookies with Freeze-Dried Strawberries Recipe is all about balancing fresh strawberry flavor with classic cookie goodness. Each ingredient plays its role to get that perfect bite — soft, sweet, and fruity. When shopping, make sure to grab good quality freeze-dried strawberries; they’re your secret weapon here!

Freeze-dried strawberries: Pulverizing these berries turns them into a potent powder that brings real strawberry taste without extra moisture.
Unsalted butter: Gives you control over salt and ensures a creamy cookie base.
Granulated sugar: Sweetens and helps with the cookie’s structure and spread.
Pink food coloring (optional): Just a touch makes these cookies visually pop with that strawberry vibe.
Large egg: Binds ingredients and adds moisture for that perfect chewy texture.
All-purpose flour: The foundation that keeps everything together.
Salt: Enhances all the sweetness and balances flavors.
Baking soda: Helps cookies rise just enough for a tender crumb.
Additional granulated sugar for rolling: Creates a sweet, slightly crisp coating that contrasts the soft inside beautifully.

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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.

Tweak to Your Taste

One of the things I really enjoy about this Strawberry Cookies with Freeze-Dried Strawberries Recipe is how easy it is to customize. Whether you want a more intense strawberry color, a bit more crunch, or you’re catering to dietary needs, it’s a flexible recipe that happily adapts to you.

Add white chocolate chips: I once threw in some chips and the creamy sweetness paired beautifully with the strawberry flavor.
Make it gluten-free: Swapping all-purpose flour with a 1-to-1 gluten-free blend works well, just watch the texture.
Use natural sweeteners: You can replace some sugar with coconut sugar for a deeper caramel note, but don’t skip the coating sugar—it’s key!
Boost the strawberry flavor: Add a splash of strawberry extract or a teaspoon of lemon zest for extra brightness.

Step-by-Step: How I Make Strawberry Cookies with Freeze-Dried Strawberries Recipe

Step 1: Turn Freeze-Dried Strawberries Into Powder

To get that truly fruity punch, I start by pulsing freeze-dried strawberries in my food processor until I have a fine dust. Don’t rush this part—stop a few times to scrape the sides and keep pulsing until it’s powdery. Then, I scoop out a tablespoon of this powder to use for rolling later; this little trick locks in extra flavor on the outside of the cookies.

Step 2: Cream Butter and Sugar

Next, I beat softened unsalted butter and granulated sugar on medium-high speed with my electric mixer. This takes about 2 minutes, and you want it fluffy and light — a key step for tender, soft cookies. It’s a small thing that makes a big difference, so don’t skip it!

Step 3: Mix in Strawberry Powder, Egg, and Optional Coloring

After creaming, I add the bulk of the strawberry powder (keeping aside that tablespoon) and blend on low speed until just combined. If you like, this is the moment to add a few drops of pink food coloring — I love doing this around Valentine’s Day for that extra pop. Then, stir in the egg until everything looks smooth and creamy.

Step 4: Combine Dry Ingredients and Add Slowly

In a separate bowl, whisk together all-purpose flour, salt, and baking soda. Then, adding the flour mixture in three parts to your strawberry mix, beat on low speed until everything comes together. Be careful not to overmix—the dough should look smooth but soft.

Step 5: Roll, Coat, and Bake

Here’s a fun step: mix your reserved strawberry powder with ¼ cup of granulated sugar. Then scoop the dough into balls (about 1 ½ tablespoons is my sweet spot), roll them between your hands till smooth, and coat in the strawberry-sugar mix for that delightful texture contrast. Arrange on a parchment-lined baking sheet with at least 2 inches between each cookie (they’ll spread a bit). Bake at 350°F (175°C) for 11 minutes, until the edges are just set but the centers look soft.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack. Patience here pays off—you want the cookies firm enough to move but still warm and soft inside. Then, dig in and enjoy the sweet strawberry goodness!

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Pro Tips for Making Strawberry Cookies with Freeze-Dried Strawberries Recipe

Fine Powdering: Ensure your freeze-dried strawberries are ground very fine; chunky bits won’t blend smoothly and affect texture.
Butter Temperature: Use butter softened at room temperature but not melted — this helps with creaminess and cookie rise.
Don’t Overbake: Removing cookies as soon as edges set keeps them soft and tender inside.
Even Spacing: Leave enough space between dough balls to avoid merging cookies during baking.

How to Serve Strawberry Cookies with Freeze-Dried Strawberries Recipe

Garnishes

I love keeping it simple here — a light dusting of powdered sugar or even some extra crushed freeze-dried strawberries sprinkled on top right after baking adds a pretty, delicate finish. Sometimes I’ll drizzle a touch of white chocolate for an elegant touch, especially when serving guests.

Side Dishes

These cookies pair beautifully with a handful of fresh berries or a small scoop of vanilla ice cream for a dessert plate. For a cozy afternoon, a cup of green tea or lightly brewed coffee balances the sweetness perfectly without overpowering the strawberry flavor.

Creative Ways to Present

For birthdays or special occasions, I like assembling these cookies into a colorful tower or arranging them around a fruit tart for an extra pop. Wrapping a small batch in clear cellophane tied with a pink ribbon makes delightful homemade gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature where they stay soft and fresh for up to 5 days. Just keep them away from moisture to maintain that perfect texture and strawberry flavor.

Freezing

If I’m making a big batch, I freeze the unbaked dough balls by placing them on a tray first, then transferring to a freezer-safe bag. When you want fresh cookies, bake straight from frozen—just add a couple extra minutes to the bake time.

Reheating

To refresh the cookies’ softness, I warm them in a low 300°F oven for 5 minutes or pop them in the microwave for 10-15 seconds. This brings back their freshly baked feel without drying out.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a much higher moisture content, which can throw off the cookie texture and cause spreading. Freeze-dried strawberries are dry but intensely flavored, perfect for this recipe. If you want to use fresh, you’d need to reduce other liquids and possibly dry them first, which is tricky.
Where can I find freeze-dried strawberries?

Most grocery stores stock freeze-dried strawberries in the dried fruit or snack section. You can also find them online or at specialty stores. I like buying in small bags so they stay fresh and grinding as needed.
Why do I need to roll cookies in sugar mixed with strawberry powder?

This coating adds a delicious crunch on the outside and amplifies the strawberry flavor in every bite. It’s a simple step that really transforms these cookies from good to irresistible.
Can I make this recipe vegan?

You can swap the butter for dairy-free margarine or coconut oil and use a flax or chia egg substitute. The cookies might be a bit different in texture, but they’ll still taste great with that strawberry kick!

Final Thoughts

This Strawberry Cookies with Freeze-Dried Strawberries Recipe has become a go-to in my kitchen whenever I want that perfect combo of fruity and sweet without any fuss. Honestly, the freeze-dried strawberries make all the difference — if you haven’t tried baking with them, this is the recipe to start with. I can’t wait for you to bake a batch yourself and taste the magic. Trust me, friends will be asking for the recipe!