These strawberry cookies are chewy cookies full of freeze dried strawberries and frozen strawberries. They have a strawberry glaze for extra strawberry flavor. These cookies are the perfect dessert for any strawberry fans. They are easy to make and taste amazing.
These strawberry cookies have strawberries in them, ground strawberry in the dough, and a strawberry glaze. They make a great treat for Valentine's day, a baby shower, or any special occasion! They are so simple you can easily whip up these delicious cookies just for fun, too.
For more strawberry recipes try, Strawberry Mousse Cake, Strawberry Glazed Donuts, and Blueberry Strawberry Pies.
Why This Recipe Works
- Perfect Strawberry flavor- These cookies have a strong strawberry flavor for all of you strawberry lovers out there. They are a great way to enjoy strawberry season.
- Strawberry glaze- This strawberry glaze really brings home the strawberry flavor and also shows off the strawberry flavor in a cute and fun way! I highly recommend including it.
- Great texture- These cookies are just the right amount of soft and chewy to make them the perfect cookie.
- Easy recipe- This easy cookie recipe is so simple to make. The strawberry frosting is also super quick to make!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Melted butter- Melt this before you need it so it can cool before using it.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- For best results, pull these out 2 hours before baking to get it to room temperature.
- Freeze-dried strawberries- These can be found in grocery stores. They are important because they boost the strawberry flavor without affecting the texture. They let you flavor with real strawberries and add a little bit of pink color.
- Frozen strawberries- These do need to be frozen strawberries because fresh strawberries will release too many juices and add too much moisture to the dough. You can also get them any time of the year!
Step By Step Instructions - Strawberry Cookies
Here is how to make and bake these strawberry cookies. This recipe uses a stand mixer with paddle attachment. Another electric mixer such as a hand mixer may work if it is strong enough.
STEP 1: Dry ingredients. Sift the all purpose flour, baking soda, and salt together in a medium bowl. Then, use a food processor to blend the 3oz of freeze-dried strawberries.
STEP 2: Beat butter and sugar. Beat the melted butter, white sugar, and brown sugar together in a mixer on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract, eggs, and ground freeze dried strawberries to the butter. Mix them until combined.
STEP 4: Combine. Add the dry ingredients and mix on low speed until they are just combined. Next, take the lightly thawed strawberries and break them into small pieces with your fingers. Add them to the batter and mix them in on low speed.
Note: This strawberry dough will feel a bit thicker than most cookies. It counteracts the strawberries in the dough. If they are still too rounded and don't spread when baking then there is too much flour, otherwise the thicker dough is correct.
STEP 5: Prep. Preheat the oven to 350°F. Then, line two cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes to help reduce spreading when they bake.
STEP 6: Scoop. Use a large cookie scoop (1oz or 2 TBSP) to scoop 6 cookie dough balls per lined baking sheet.
STEP 7: Bake cookies. Bake 1 cookie sheet at a time for 14-15 minutes until the edges are lightly golden.
STEP 8: Cool. Let the cookies cool in the hot cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step By Step Instructions - Strawberry Glaze
While the strawberry glaze is optional, it takes these cookies from great, to the best strawberry cookies. It is very easy to do, so don't skip out!
STEP 1: Mix glaze. In a small bowl, whisk the powdered sugar, ground freeze dried strawberries, and milk.
STEP 2: Dip the cookies. Dip each cookie into the glaze and let it sit to harden some before eating them.
That's it! Your cookies are ready to be eaten.
Expert Baking Tips
- After putting the glaze on the cookies, let them sit on your cooling rack over a cookie sheet to catch the drips!
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the strawberry cookies in the refrigerator in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
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- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¾ cup Ground freeze dried strawberries 2 oz of freeze dried strawberries
- ¾ cup Frozen strawberries Lightly thawed and broken into small pieces. Plus extra on top.
- ¾ cup Powdered sugar
- 1 oz Freeze dried strawberries ground
- ⅓ cup Milk
- In a medium bowl. sift the flour, baking soda, and salt. Set aside. Using a food processor, blend 3 oz of ground freeze dried strawberries.3 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar. Beat on high speed for 2 minutes.1 cup Unsalted butter, 1 ¼ cup White granulated sugar, ¼ cup Brown sugar
- Add the vanilla, eggs, and ground freeze dried strawberries. Mix until combined.1 teaspoon Pure vanilla extract, 2 Large eggs, ¾ cup Ground freeze dried strawberries
- Add in the dry ingredients. Mix on low speed until just combined. Take the lightly thawed strawberries, and use your fingers to break it into small pieces. Add to the batter and mix on low speed.¾ cup Frozen strawberries
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes to help prevent spreading.
- Use a large cookie scoop (2oz or 2 TBSP) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 14-15 minutes. Bake until the edges are lightly golden.
- Let the cookies sit on the hot pan for 5 minutes. Transfer to a cooling rack and cool completely.
- In a small bowl, whisk together powdered sugar, ground freeze dried strawberries, and milk.¾ cup Powdered sugar, 1 oz Freeze dried strawberries, ⅓ cup Milk
- Dip each cookie in the glaze and let it set before digging in.
Could you suggest an egg substitute? Thank you!
Stephanie Rutherford says
I usually do 1/4 cup of applesauce per egg.