Strawberry Cookies
There's no shortage of fresh strawberry flavor in these easy cookies! The strawberry cookies are topped with a simple strawberry glaze for added flavor and a pop of color. Best of all, there's no food coloring or artificial extracts used in this recipe!
Ingredients
Strawberry Cookies
- 1 (1-ounce) package freeze-dried strawberries (28 grams)
- 1 ½ cups all-purpose flour spooned & leveled (190 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened (170 grams; 1.5 sticks)
- 1 cup granulated sugar (200 grams)
- 1 large egg at room temperature
- ½ teaspoon pure vanilla extract
Strawberry Icing
- ½ ounce freeze-dried strawberries (14 grams) 1 scant cut freeze-dried berries or 3 tablespoons of powder
- 1 ½ cups powdered sugar (180 grams)
- 2 to 3 tablespoons hot water
Instructions
- To make the strawberry cookies: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder.
- Add the freeze-dried strawberry powder, flour, baking powder, and salt to a large mixing bowl and whisk together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the egg and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes or until the tops of the cookies are set.
- Remove from the oven and allow to cool for 5 to 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.
- To make the strawberry icing: Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder. You should end up with about 3 tablespoons of strawberry powder.
- Add the strawberry powder, powdered sugar, and 2 tablespoons of hot water to a large mixing bowl and mix until well combined and no lumps remain. Add ½ teaspoon of hot water at a time until the icing has reached your desired consistency. You want the icing to be thick enough to hold up on the cookies, but just thin enough to spread.
- Spoon the icing on top of each cookie and smooth it out into one even layer.
- Set aside for 20 to 30 minutes to give the icing time to firm up (it will fully set up overnight), then serve and enjoy!
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for 2 to 3 months. Thaw overnight in the fridge and bake as directed.