Why Make This Recipe
Strawberry cookies are a delightful treat that combines the sweetness of strawberries with the comfort of classic cookies. They are perfect for any occasion, whether it’s a family gathering, a picnic, or just a cozy night in. The unique flavor of freeze-dried strawberries makes these cookies stand out. They’re not only tasty but also easy to make, bringing a touch of summer to your dessert table year-round.
How to Make Strawberry Cookies
Ingredients:
- 2 1/2 cups freeze-dried strawberries
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- Pink food coloring (optional)
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
Directions:
- Preheat the oven to 350F (175C).
- Place freeze-dried strawberries in a food processor and pulse until ground to a fine dust. Measure out 1 tablespoon for rolling cookies.
- In a large bowl, cream together butter and sugar with an electric mixer until well-combined.
- Add the strawberry powder (reserve 1 tablespoon) and stir until combined. If desired, stir in pink food coloring.
- Beat in the egg until combined.
- In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to the strawberry mixture, mixing until well-combined.
- Combine reserved strawberry powder with 1/4 cup sugar for rolling.
- Scoop dough into level 1 1/2 tablespoon portions and roll into balls. Roll in the strawberry sugar mixture and place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 11 minutes.
- Allow cooling on the baking sheet for several minutes before transferring to a cooling rack. Store cookies in an airtight container for up to 5 days.
How to Serve Strawberry Cookies
Serve strawberry cookies with a cup of tea or coffee for an afternoon treat. They are also great on their own or can be enjoyed with ice cream. Add fresh strawberries on the side for an extra fruity flavor.
How to Store Strawberry Cookies
To keep your strawberry cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe container. Simply thaw them at room temperature before serving.
Tips to Make Strawberry Cookies
- Make sure your butter is softened, as this helps to create a smooth dough.
- Feel free to adjust the amount of pink food coloring to achieve your desired shade.
- If you want a stronger strawberry flavor, you can add more freeze-dried strawberry dust to the dough.
Variation
For a fun twist, try adding white chocolate chips or nuts to the cookie dough. You can also use different freeze-dried fruits to create your own unique flavors!
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries are delicious, they contain moisture that can affect the cookie texture. Freeze-dried strawberries are recommended for the best results.
2. How do I know when the cookies are done baking?
The edges of the cookies should be lightly golden, and the centers should look set but not overly firm. They will firm up as they cool.
3. Can I double the recipe?
Yes, you can easily double the recipe. Just make sure you have enough baking sheets and oven space for the additional cookies.
Strawberry Cookies
Ingredients
Method
- Preheat the oven to 350F (175C).
- Place freeze-dried strawberries in a food processor and pulse until ground to a fine dust. Measure out 1 tablespoon for rolling cookies.
- In a large bowl, cream together butter and sugar with an electric mixer until well-combined.
- Add the strawberry powder (reserve 1 tablespoon) and stir until combined. If desired, stir in pink food coloring.
- Beat in the egg until combined.
- In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to the strawberry mixture, mixing until well-combined.
- Combine reserved strawberry powder with 1/4 cup sugar for rolling.
- Scoop dough into level 1 1/2 tablespoon portions and roll into balls. Roll in the strawberry sugar mixture and place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 11 minutes.
- Allow cooling on the baking sheet for several minutes before transferring to a cooling rack.