Strawberry Cookies

5 from 5 votes

These strawberry cookies are chewy cookies full of freeze dried strawberries and frozen strawberries.

Prep Time20

Cook Time15

Total Time35

Servings: Large cookies

Calories: 307kcal

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.

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.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them to not spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.