These strawberry cookies are a fun twist on the classic sugar cookie. They’re soft and chewy, strawberry filled sugar cookies topped with a deliciously creamy strawberry icing and freeze dried strawberries. Make these strawberries and cream cookies for all your spring and summer gatherings.
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Why Should You Make This Recipe
When warm weather starts, I love embracing the sweet and tart flavors of strawberries. My Strawberry Glaze, Strawberry Angel Food Cake, Strawberry Pretzel Cheesecake and Small Batch Strawberry Cupcakes and are all quick, easy and delicious recipes made using fresh strawberries. These chewy strawberry sugar cookies are made with mix of freeze dried strawberries and strawberry jam for maximum strawberry flavor. I know you’ll love this strawberry cookie recipe because:
- You love fun variations on classic cookies. These strawberry cream cookies are such a fun, fruit filled twist on sugar cookies. I personally love to top mine with a creamy strawberry icing for even more strawberries and cream flavor.
- Layers of flavor and texture. These strawberry cookies are incredibly soft and chewy, with tons of fresh strawberry flavor. The icing brings a layer of strawberry cookies and cream flavor. This cookie recipe has strawberry flavor in every bite.
Ingredients
This strawberry cookie recipe requires only a handful of pantry basics to make. Here’s what you’ll need.
Strawberry Cookies
Dry ingredients: Gather freeze dried strawberries, flour, baking soda, baking powder and salt.
Wet Ingredients: Gather butter, granulated sugar, an egg, vanilla extract and strawberry jam.
Strawberry and Cream Icing
Gather powdered sugar, strawberry jam and heavy cream.
Substitutions
Here are my recommended substitutions to make these wonderfully easy strawberry cookies:
- Freeze Dried Strawberries: Make sure to get freeze dried, not just dried strawberries. I usually get mine from Trader Joes, but freeze dried strawberries are available in most grocery stores. Freeze dried raspberries would be an excellent substitute.
- All purpose flour: To make these cookies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Soda and Baking Powder: These are both leavening agents in this cookie.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter in this recipe.
- Granulated Sugars: This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This gives a lovely background flavor to these cookies.
- Strawberry Jam or Preserves: Adding more strawberry flavor in the glaze is optional. Choose your favorite strawberry jam or preserves. You can also mash up fresh strawberries if you like. For this strawberry cookie recipe, I like to use a reduced sugar jam or preserve.
- Powdered Sugar: The glaze topping is optional, but a wonderful way to bring in even more strawberry flavor. Choose a powdered sugar brand you like.
- Heavy Cream: This helps create a creamy consistency in the strawberry icing. Replace with an equal amount of milk.
Variations
Strawberry Cake Mix Cookies: Make these strawberry cookies with just a few simple ingredients just by using strawberry cake mix. Mix together strawberry cake mix with ? cup (79 ml) oil or melted butter, 2 eggs and 1 teaspoon baking powder until well combined. Fold in 1 cup (140 g) of white chocolate chips if you like. Scoop the cookies onto a parchment lined baking sheet and bake at 350 F (177 C) for about 9-10 minutes. Make sure to check out my Lemon Cake Mix Cookies for more tips and tricks.
Strawberry Jello Cookies: Use a 3.4 oz. box of strawberry jello mix in place of the freeze dried strawberries and strawberry jam in the strawberry cookie dough.
How To Make
Learn how to make strawberry cookies in a few easy steps!
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the freeze dried strawberries into a food processor. Process the berries until a powder like consistency.
- In a medium mixing bowl, whisk together the powdered strawberries, flour, baking soda, baking powder and salt until well combined and set aside.
- Cream the butter and granulated sugars together on medium speed until well combined, about 2-3 minutes. On low-medium speed, beat in the egg, vanilla extract and strawberry jam about 20 seconds before adding the next. On the lowest speed setting, mix the dry ingredients to the wet until just combined.
- Using a small cookie scoop, scoop about 1 tablespoon (15 g) strawberry cookie dough, roll into a ball and place it about 3-inches (8 cm) apart on the baking sheet. The cookies will spread while baking. Bake the cookies for 10-12 minutes or until the edges of the cookies are set and golden brown. The centers will look puffed up. Bang the cookies on the stove top to rapidly deflate them. Cool the cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack to fully set. While the strawberry cookies cool, make the strawberry and cream icing.
- In a mixing bowl, add 2 tablespoons of strawberry jam and ¼ cup (59 ml) of heavy cream to the powdered sugar. Mix until well combined. Taste and adjust. Add up to 2 more tablespoons strawberry jam if needed. For a thinner glaze, add a bit more heavy cream.
- Using a small spoon apply the desired amount of frosting to the top of each strawberry cookie. Sprinkle more freeze dried strawberries in top if you like. The cookies will need about 1 hour to fully set.
How To Make Ahead, Freeze, Thaw and Store
Make Ahead: These strawberry cookies can easily be made ahead of time. Prepare the strawberry cookie dough as written in the recipe. Store the dough covered in the fridge up to 1-2 days before baking. Set the cookie dough out at room temperature 10-15 minutes before baking.
Freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen cookie balls into a ziplock bag. They can be stored in the freezer for up to 2 months.
Thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Bring the cookie dough balls to room temperature before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.
Store baked cookies: Once the cookies are topped with the strawberry icing, they should be stored in an air tight container in the fridge or freezer. I recommend individually wrapping each cookie in wax paper or in layers separated with wax paper. Unfrosted strawberry cookies can be stored at room temperature for 3-4 days or at least a week in the fridge.
M's Expert Tips
- Wait to powder the freeze dried strawberries. These berries love to adsorb the moisture in the air as soon as the bag is opened. This can cause them to become gummy. Make sure to process them into powder right before you plan to bake the cookies.
- Bring cold ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Measure the flour properly: I highly recommend using a food scale to get perfectly measured ingredients every time.
- Use a reduced sugar jam. These cookies are pretty sweet already, so there’s no need to use a high sugar preserve or jam.
- Give your cookies a “cookie scoot.” Within the first 3-5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Freeze dried fruit makes a tasty and flavorful addition to any baked good. Make sure to grind it into a powder like consistency before baking.
A few things can cause cookies to spread more than they should. The butter can be too warm. Make sure the butter is softened but still cool to the touch. The cookie dough may be too warm. Chill the dough in the fridge for 30 minutes and try baking again. The oven can also run hotter than the control panel says. Double check by using an oven thermometer. Finally, you may need to add a bit more flour.
Other Strawberry Recipes To Try
If you try this Strawberry Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Strawberry Cookies Recipe
Equipment
- 1 food processor
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 1 small tablespoon sized cookie scoop optional
- 1 cooling rack
Ingredients
Strawberry Cookies
- 1½ cups freeze dried strawberries
- 2¼ cups (270 g) all purpose flour
- ¾ tsp baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened
- 1 large egg (US), room temperature
- 1½ tsp (8 ml) vanilla extract
- ¼ cup (80 g) strawberry jam or preserves
Strawberry and Cream Icing
- 2 cups (240 g) powdered sugar
- 2 - 4 tbsp (40 - 80 g) strawberry jam or preserves
- ¼ cup (59 ml) heavy cream
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Pour the freeze dried strawberries into a food processor. Process the berries until a powder like consistency.1½ cups freeze dried strawberries
- In a medium mixing bowl, whisk together the powdered strawberries, flour, baking soda, baking powder and salt until well combined and set aside.2¼ cups (270 g) all purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Cream the butter and granulated sugars together on medium speed until well combined, about 2-3 minutes. On low-medium speed, beat in the egg, vanilla extract and strawberry jam about 20 seconds before adding the next. On the lowest speed setting, mix the dry ingredients to the wet until just combined.1¼ cups (250 g) granulated sugar, 1 cup (226 g) unsalted butter, softened, 1 large egg (US), room temperature, 1½ teaspoon (8 ml) vanilla extract, ¼ cup (80 g) strawberry jam or preserves
- Using a small cookie scoop, scoop about 1 tablespoon (15 g) strawberry cookie dough, roll into a ball and place it about 3-inches (8 cm) apart on the baking sheet. The cookies will spread while baking.
- Bake the cookies for 10-12 minutes or until the edges of the cookies are set and golden brown. The centers will look puffed up. Bang the cookies on the stove top to rapidly deflate them. Cool the cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack to fully set. While the strawberry cookies cool, make the strawberry and cream icing.
- In a mixing bowl, add 2 tablespoons of strawberry jam and ¼ cup (59 ml) of heavy cream to the powdered sugar. Mix until well combined. Taste and adjust. Add up to 2 more tablespoons strawberry jam if needed. For a thinner glaze, add a bit more heavy cream.2 cups (240 g) powdered sugar, 2 - 4 tablespoon (40 - 80 g) strawberry jam or preserves, ¼ cup (59 ml) heavy cream
- Using a small spoon apply the desired amount of frosting to the top of each strawberry cookie. Sprinkle more freeze dried strawberries in top if you like. The cookies will need about 1 hour to fully set.
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