Easy Strawberry Cookies Recipe

These Easy Strawberry Cookies Recipe are little bites of summer joy, even when it’s, like, blizzard season. They’re soft, a little chewy, and bursting with strawberry flavor without being overly sweet. Think grown-up fruit snacks, but in cookie form. Seriously, you need these in your life. They’re easier than ordering takeout, I swear.

My hubby, bless his heart, isn’t the biggest dessert guy. But THESE? He sneaks them. I’ll find him in the kitchen at 10 PM, illuminated by the fridge light, with a cookie in hand. My kiddo? She calls them “pinky cookies” and demands them for breakfast. Yeah, I know, not the healthiest breakfast, but hey, at least she’s eating fruit, right? Last time I made them, I doubled the batch and they still disappeared in two days! Two. Days. I should probably start baking them in secret.

Why You’ll Love This Easy Strawberry Cookies Recipe

• They’re seriously EASY. Like, “I-can’t-bake-but-I-can-make-these” easy.
• They taste like summer sunshine even when it’s pouring rain outside.
• They’re surprisingly good with coffee. Or tea. Or just… by themselves.
• The pink color is just so darn cheerful! I mean, who can be sad while eating a pink cookie?
• They are soft and chewy, not crunchy. Unless you overbake them… which I may have done once or twice. (Oops!)

How to Make It

Okay, so listen up! First things first, get your oven preheating – you know, that little beep that makes you feel like you’re actually doing something productive. Then, in a big bowl (the one you use for popcorn works great, I’m not judging!), cream together your butter and sugar. I always forget to soften my butter ahead of time, so I microwave it for like, 10 seconds… but be careful! You don’t want melty butter, just soft. Add the egg and vanilla, mixy mixy!

Next, in a separate bowl, whisk together the flour, baking powder, and salt. Now, slowly add the dry stuff to the wet stuff. Don’t dump it all in at once, or you’ll end up with a flour explosion. Trust me, I’ve been there.

Then, fold in the freeze-dried strawberries. This is the important part! Don’t skip these – they give the cookies ALL the strawberry flavor.

Now, here’s the slightly annoying part: chill the dough. I know, I know, nobody wants to wait. But it’s important! It helps the cookies not spread out into flat discs when they bake. While you’re waiting, line a baking sheet with parchment paper (because nobody wants to scrub burnt cookie bits off a pan).

Drop spoonfuls of dough onto the baking sheet and bake them until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat them warm. I won’t tell.

Ingredient Notes

• Butter: Gotta be softened! Seriously. Rock-hard butter is the enemy of smooth cookie dough. I usually forget and nuke it for a few seconds in the microwave – just don’t melt it completely.
• Granulated Sugar: It adds the sweetness and helps with that lovely golden-brown color. I once tried using brown sugar instead, and they were… interesting. Not bad, but not the same.
• Egg: Binds everything together. I usually use large eggs, but if you only have medium, it’ll be fine. Just maybe add a splash of milk if the dough seems too dry.
• Vanilla Extract: Adds a touch of warmth and deliciousness. Don’t skip it! I’ve used imitation vanilla before, and it’s okay, but real vanilla is SO much better.
• All-Purpose Flour: The foundation of our cookies. I haven’t tried it with gluten-free flour, but I bet it would work. Let me know if you try it!
• Baking Powder: Gives the cookies a little lift. Make sure it’s not expired! Otherwise, your cookies will be flat and sad.
• Salt: Balances out the sweetness. Don’t skip it! A pinch goes a long way.
• Freeze-Dried Strawberries: This is the secret ingredient! They provide intense strawberry flavor without adding extra moisture. Don’t try using fresh strawberries – it won’t work.

Recipe Steps:

1. Preheat oven to 350°F (175°C).
2. Cream together softened butter and granulated sugar until light and fluffy.
3. Beat in egg and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in freeze-dried strawberries.
7. Chill dough for at least 30 minutes.
8. Drop spoonfuls of dough onto a lined baking sheet.
9. Bake for 8-10 minutes, or until edges are golden brown.
10. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

What to Serve It With

Honestly? These cookies are amazing on their own. But if you’re feeling fancy, try them with:

• A glass of cold milk (duh!)
• A cup of hot coffee or tea
• A scoop of vanilla ice cream
• Or just sneak one straight from the fridge when nobody’s looking!

Tips & Mistakes

• Don’t overbake them! They should be soft and chewy, not crunchy.
• Chilling the dough is important! Don’t skip it, or your cookies will spread too much.
• If your dough is too sticky, add a little extra flour.
• If your dough is too dry, add a splash of milk.
• I once accidentally used salted butter instead of unsalted, and they were still pretty good! Just a little saltier.
• Don’t eat all the freeze-dried strawberries before you put them in the cookies. I may have done that once.

Storage Tips

Store these in an airtight container at room temperature. They’ll stay good for about 3-4 days… if they last that long! Honestly, they never do at my house. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and then put them in a freezer bag. They’ll be good for up to 2 months. And yes, they’re totally delicious straight from the freezer. Don’t judge. I’ve eaten them for breakfast more than once.

Variations and Substitutions

• Different Fruit: I haven’t tried it myself, but I bet you could use other freeze-dried fruits like raspberries or blueberries.
• Chocolate Chips: Because chocolate makes everything better! Add some white chocolate chips or dark chocolate chips for a little extra indulgence.
• Nuts: Chopped almonds or pecans would be a nice addition.
• Lemon Zest: Add a little lemon zest to the dough for a brighter flavor.
• Gluten-Free: I haven’t tried it, but I bet you could use a gluten-free flour blend. Let me know if you do!
• No Egg: If you’re allergic to eggs, you can try using an egg replacement like applesauce or mashed banana. I haven’t tried it myself, so I can’t guarantee the results, but it might work!

Frequently Asked Questions

Easy Strawberry Cookies Recipe

This easy strawberry cookies recipe is perfect for a quick dessert or a sweet treat to enjoy with tea. Soft, chewy, and packed with the delightful flavor of fresh strawberries.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 teaspoons baking powder
• ▢ 0.25 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup strawberries fresh, diced

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the diced strawberries.
• Drop rounded tablespoons of dough onto the prepared baking sheets.
• Bake for 12-15 minutes or until the edges are golden brown.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra burst of flavor, consider adding a teaspoon of lemon zest to the dough.