Name: Strawberry Cookies with Freeze-Dried Fruit Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 2 ½ cups (45 g) freeze-dried strawberries; 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; Pink food coloring (optional); 1 large egg; 1 ¾ cups (215 g) all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking soda; 1 tablespoon strawberry powder (reserved from above); ¼ cup (50 g) granulated sugar

Jump to Recipe· 4.5 from 15 reviews

If you’re on the hunt for a cookie that bursts with fresh strawberry flavor and a fun twist, you’re going to love this Strawberry Cookies with Freeze-Dried Fruit Recipe. These cookies are soft, fruity, and just a little bit magical because freeze-dried strawberries pack in so much intense taste without any added moisture messing with the texture. Trust me, once you try this recipe, it becomes your go-to for strawberry treats—not just any cookie, but a fan-freaking-fantastic one that’s perfect to share or keep all to yourself!

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Why This Recipe Works

Intense Strawberry Flavor: Freeze-dried fruit powder delivers concentrated natural sweetness and tang without extra moisture.
Soft, Yet Slightly Crinkly Texture: The method balances a tender crumb with a satisfying outer texture.
Simple, Minimal Ingredients: It’s easy to whip up with pantry staples plus just one special ingredient—freeze-dried strawberries.
Beautiful Pink Hue: A dash of optional pink food coloring boosts the strawberry vibe for a charming look.

Strawberry Cookies with Freeze-Dried Fruit, strawberry cookie recipe, fruity cookie recipes, homemade strawberry cookies, freeze-dried strawberry desserts - The image shows a dozen bright pink round cookies with a slightly cracked texture on top, scattered on a white marbled surface. The cookies appear soft with a sugar dusting that adds a slight sparkle. Around the cookies are fresh red strawberries with green tops, spaced evenly, and a small white bowl filled with pink sugar or powder sits near the top left. Some small white flowers rest on the bottom left corner, and a folded turquoise cloth is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing quality ingredients really shows in the final taste and texture of these strawberry cookies. Each component plays a role—from the freeze-dried strawberries to the butter and sugar mix—giving you cookies that taste fresh and inviting every single time.

Freeze-Dried Strawberries: These are the star of the show, providing that unmistakable strawberry punch; you’ll want to grind them finely for even distribution.
Unsalted Butter: Softened butter helps create that tender, melt-in-your-mouth texture.
Granulated Sugar: Gives sweetness and slightly crunchy edges when combined with strawberry powder for rolling.
Large Egg: Binds everything together smoothly and adds structure.
All-Purpose Flour: The base that holds your cookie’s shape without getting tough.
Salt: Enhances all the flavors, balancing the sweetness.
Baking Soda: Just enough to give a light lift and soft crumb.
Pink Food Coloring (Optional): For that Instagram-worthy pink cookie look—totally optional but fun!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Strawberry Cookies with Freeze-Dried Fruit Recipe is how easy it is to play around and make it your own. I love adding a dash of vanilla extract or swapping in some white chocolate chips when I’m feeling indulgent. You’ll find your own perfect combo with just a bit of experimentation.

Variation: I once tried adding a sprinkle of cinnamon for a warm twist, and it brought a whole new cozy dimension without overpowering the strawberry.
Dietary Swap: For dairy-free, try using vegan butter substitutes—they work surprisingly well here though texture might be a tiny bit different.
Color Play: If you skip pink food coloring, the cookies are still gorgeous with a natural pale strawberry blush that’s subtle and sweet.

Step-by-Step: How I Make Strawberry Cookies with Freeze-Dried Fruit Recipe

Step 1: Powder Your Strawberries Perfectly

Start by putting your freeze-dried strawberries in a food processor and pulse until you get a fine powder. This step is crucial because those tiny strawberry bits melt into the dough, distributing flavor evenly. I always reserve about a tablespoon of this powder to mix with sugar for rolling the cookie balls later—it adds a subtle fruity crunch outside that’s simply divine.

Step 2: Cream Butter and Sugar Until Fluffy

Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed for about two minutes until it’s nice and creamy. This aerates the mix, making your cookies light. If your butter is too cold, your cookies might turn out dense, so take it out a bit ahead of time.

Step 3: Mix in Strawberry Powder and Egg

Stir in the strawberry powder you didn’t reserve, and if you want that pink hue, add your food coloring now. Then beat in the egg until everything is smooth and well combined. The egg helps bring the dough together and gives a nice structure to your cookies.

Step 4: Add Dry Ingredients Gently

In a separate bowl, whisk together the flour, salt, and baking soda. Add this mix gradually to your strawberry mixture on low speed, blending just until combined. Overmixing here can make your cookies tough, so keep it gentle!

Step 5: Shape and Roll Your Cookies

Scoop dough using about 1 ½ tablespoons for each cookie and roll between your palms to make nice smooth balls. Then roll each ball in the reserved strawberry powder mixed with granulated sugar—it sticks perfectly and creates a subtle, sugary-coating with a delightful fruity crunch.

Step 6: Bake and Cool

Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for exactly 11 minutes—timing is key to getting that soft center with a light outer crust. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Patience here pays off big time!

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Pro Tips for Making Strawberry Cookies with Freeze-Dried Fruit Recipe

Keep Your Strawberries Dry: Freeze-dried strawberries are perfect because they add flavor without moisture—don’t substitute fresh for this recipe!
Don’t Skip the Rolling Sugar: The mix of strawberry powder and sugar coating gives a beautiful texture contrast you’ll want every time.
Use Room Temperature Butter: It creams easier and traps air for a lighter cookie—but don’t let it get too soft and greasy.
Watch Your Bake Time: 11 minutes hits the sweet spot; any longer and you risk drying out these tender cookies.

How to Serve Strawberry Cookies with Freeze-Dried Fruit Recipe

Garnishes

I love topping these cookies with a tiny pinch of powdered sugar or even some extra freeze-dried strawberry crumbs for presentation. If you’re feeling fancy, a drizzle of white chocolate pairs beautifully—it complements the strawberry without overpowering it.

Side Dishes

These cookies shine with a tall glass of cold milk or even an afternoon cup of green tea, which balances the sweetness nicely. For a brunch or tea party, serve alongside lemon bars or vanilla cupcakes to create a colorful, fruity spread.

Creative Ways to Present

For a special occasion, I’ve arranged these cookies on a wooden serving board surrounded by fresh berries and edible flowers. Another fun idea is to package them in cellophane bags tied with pink ribbons—perfect little gifts that show how much you care.

Make Ahead and Storage

Storing Leftovers

Store your strawberry cookies in an airtight container at room temperature for up to five days. I recommend placing parchment paper between layers to keep them from sticking together. They stay fresh and chewy—though if they soften too much, a quick crisp in the oven revives them.

Freezing

I’ve frozen leftover dough balls wrapped well in plastic wrap and then placed in freezer bags. When I’m ready, I bake them straight from frozen, adding an extra 2 minutes to the bake time. This saves prep time and keeps the cookies tasting fresh when you want a quick fix.

Reheating

To enjoy leftovers, I pop a couple of cookies in the microwave for 10 seconds or warm them in a 300°F oven for 3-4 minutes. This refreshes their softness nicely without drying them out or making them too crumbly.

FAQs

Can I use fresh strawberries instead of freeze-dried in this Strawberry Cookies with Freeze-Dried Fruit Recipe?

Fresh strawberries contain much more moisture, which will dramatically change the cookie dough’s consistency. Freeze-dried strawberries are essential here because they offer concentrated flavor without altering the dough’s texture. So, for this recipe, it’s best to stick with freeze-dried or freeze-dried powder.
Where can I find freeze-dried strawberries for this recipe?

You can usually find freeze-dried strawberries in the dried fruit or snack section of most grocery stores, health food stores, or online. They come packaged whole, which you then grind into powder yourself for best results.
How can I make these cookies vegan or dairy-free?

Try swapping the butter for a plant-based vegan butter alternative and using a flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water, chilled for 10 mins) instead of the large egg. Keep in mind the texture may be slightly different but still delicious!
Why do I need to roll the cookies in sugar and strawberry powder before baking?

Rolling the cookie dough balls in the sugar and strawberry powder mixture creates a delicate sweet crust and adds extra bursts of strawberry flavor and a lovely texture contrast that makes these cookies stand out.

Final Thoughts

This Strawberry Cookies with Freeze-Dried Fruit Recipe is one of those little kitchen treasures that nails that perfect balance of fun, flavor, and freshness. Baking them fills my kitchen with the sweetest strawberry air, and sharing them never lasts long! Give it a try—you’ll find it’s not only easy but incredibly satisfying. Once you’ve made them, these cookies become more than a treat; they’re a happy ritual you’ll look forward to again and again.