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Soft, chewy strawberry cookies made with real freeze-dried strawberries and topped with a creamy pink strawberry frosting. Sweet, fruity, and perfect for spring gatherings, bake sales, and baby or bridal showers.

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup (15 g) freeze-dried strawberries, finely ground into powder
  • 2 tbsp milk
  • 1/2 cup (85 g) white chocolate chips (optional)
  • For the frosting: 1/2 cup (115 g) unsalted butter, softened
  • For the frosting: 2 cups (240 g) powdered sugar
  • For the frosting: 1/4 cup (8 g) freeze-dried strawberries, finely ground into powder
  • For the frosting: 1 to 2 tbsp milk or heavy cream
  • For the frosting: 1/2 tsp vanilla extract
  • Pinch of salt
  • Sprinkles or crushed freeze-dried strawberries, for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk the flour, baking soda, baking powder, salt, and ground freeze-dried strawberries together in a medium bowl.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.
  4. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  5. Add the dry ingredients and the milk, mixing on low speed until just combined. Fold in the white chocolate chips, if using.
  6. Chill the dough for 30 minutes to prevent spreading.
  7. Scoop the dough into 1 1/2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  8. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
  10. For the frosting, beat the butter until creamy, then add the powdered sugar, ground strawberries, vanilla, and salt.
  11. Add the milk a teaspoon at a time and beat for 2 minutes, until fluffy and spreadable.
  12. Frost the cooled cookies and top with sprinkles or crushed freeze-dried strawberries.

Notes

  • Freeze-dried strawberries give intense natural flavor and color without adding moisture; grind them in a blender or food processor until powdery.
  • Do not use fresh strawberries in the dough, as the extra water makes the cookies cakey and flat.
  • For a deeper pink color, add a tiny drop of pink or red gel food coloring to the frosting.
  • Cool the cookies completely before frosting, or the frosting will melt.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Unfrosted cookies freeze well for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/frosted-strawberry-cookies/