A unique ingredient gives these cookies their pretty-in-pink color!
Growing up, on the rare occasion that we’d pick up donuts, I would always go for the pink strawberry donut with pink frosting and rainbow sprinkles. I was a sucker for the pastel pink and colorful topping! The donut itself was nothing great, taste-wise. But it was so pretty! While my tastes have evolved a bit, I still love baked goods that have unique colors but like to avoid a lot of artificial colorings. Strawberry cookies are a great way to bake up pretty pink cookies that actually taste as good as they look.
Because strawberry cookies use freeze-dried strawberries instead of loads of artificial food coloring or flavoring, these are pink cookies you can feel good about making. The freeze-dried strawberries also mean that you can make these cookies any time of year, even for Valentine’s Day, when fresh strawberries are expensive and may not be that tasty.
You will love making strawberry cookies anytime you want large, café-style cookies for a Valentine’s treat, a bridal or baby shower, or just a pretty cookie tray for a party or potluck. The recipe is simple and requires no chill time. The freeze-dried strawberries not only give the cookies a delightful pink color but also add fresh, vibrant strawberry flavor. Strawberry cookies are a fun, simple alternative to basic sugar cookies and taste delicious!
Freeze-dried strawberries: basics to know
Why use freeze-dried strawberries instead of just frozen strawberries? The key is moisture. When strawberries are freeze-dried, the sublimation process sucks all of the moisture out of the frozen berries. What you’re left with is kind of like astronaut food; you get all of the flavor, color, and vitamins of fresh strawberries without any juice. For baking, this is ideal. For instance, if you just used frozen strawberries in this cookie recipe, they would release juices and make the cookies mushy and heavy. Freeze-dried strawberries solve that problem, and you’re left with just the good stuff. Look for them in the dried fruit section of your supermarket or purchase them online.
How do I store leftovers?
Packed into an airtight container, strawberry cookies will last up to 1 week. Freezing the cookies is the best option for longer storage (up to 3 months). Either way, use parchment paper in between layers of cookies in your storage container. If frozen, they will thaw quickly at room temperature; just set them out about 45 minutes before serving.
Serving suggestions
Strawberry cookies are wonderful when baked exactly according to directions. However, you can dress them up a bit if you want to. For example, before baking, you can sprinkle with clear or pink decorating sugar for a little sparkle. Alternatively, after the cookies have cooled, you can dust them with powdered sugar for a snowy effect. Piping a dollop of Cream Cheese Frosting is also a delicious glow-up for these cookies.
Strawberry cookies are cute for Valentine’s Day or a birthday treat. They are also lovely for a bridal or baby shower. If serving at a shower, they go well on a dessert table with other treats like Ricotta Cookies and Lemon Bars.
Strawberry Cookies
Ingredients
- 2 1/2 cups freeze-dried strawberries
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- Pink food coloring as needed, optional
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Place the freeze-dried strawberries in a food processor and pulse until they are finely ground.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture turns light and smooth.
- Mix in the ground strawberries. If desired, add food coloring until you reach your desired shade of pink (it will lighten slightly after adding the flour). Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Using a cookie scoop or tablespoon, form 20 dough balls. Place them on the prepared baking sheets, spacing at least 2 inches apart. Bake for 12 minutes or until the edges are lightly golden. Remove from the oven and let cool on a wire rack before serving.
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