Strawberry Cookies with Powdered Fruit Recipe

ByLily
Jump to Recipe· 4.5 from 13 reviews

If you’re craving a cookie that bursts with fruity charm and a pop of color, you’re going to love this Strawberry Cookies with Powdered Fruit Recipe. I’ve made these plenty of times, and each batch feels like a little celebration in my kitchen. The secret? Pulverized freeze-dried strawberries that give you that intense strawberry flavor without any sogginess, plus a beautiful pink sparkle. Stick around, because I’m about to share every detail to help you nail these fan-freaking-tastic cookies at home.

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Why This Recipe Works

  • Freeze-Dried Strawberry Powder: It packs a punch of real fruit flavor without moisture that could ruin the cookie texture.
  • Balanced Sweetness: Granulated sugar mixed with strawberry sugar coating gives the perfect sweet tang and crunch.
  • Soft Yet Slightly Crisp Texture: Butter and baking soda create cookies that are tender inside with a delicate bite.
  • Optional Pink Tinting: Adds a fun visual that makes these cookies irresistible, great for gifting or parties.
Strawberry Cookies with Powdered Fruit, fruity strawberry cookies, homemade strawberry cookies, pink strawberry cookies, easy fruity cookie recipe - 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 this …

Ingredients & Why They Work

Every ingredient in this Strawberry Cookies with Powdered Fruit Recipe has a part to play in balancing flavor, texture, and color. Be sure to choose quality freeze-dried strawberries and softened butter for the best results.

Strawberry Cookies with Powdered Fruit, fruity strawberry cookies, homemade strawberry cookies, pink strawberry cookies, easy fruity cookie recipe - Flat lay of a small heap of bright red freeze-dried strawberries, a thick slab of pale yellow unsalted butter, a small mound of white granulated sugar, a single large brown egg with a clean uncracked shell, a neat pile of white all-purpose flour, a tiny white ceramic bowl of fine pink strawberry powder, a tiny white ceramic bowl of fine white granulated sugar, a small pinch of salt crystals, a small pinch of baking soda, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Freeze-Dried Strawberries: These give an intense strawberry flavor without adding moisture, perfect for cookie dough.
  • Unsalted Butter: Softened butter helps create that tender crumb and rich flavor without extra salt throwing off the taste.
  • Granulated Sugar: Sweetens the dough and creates the perfect base for the strawberry sugar coating.
  • Pink Food Coloring (optional): Just a drop or two makes your cookies visually pop, especially great if you want that classic strawberry-pink vibe.
  • Large Egg: Adds moisture and binds everything together, keeping the cookie soft and chewy.
  • All-Purpose Flour: The structure of your cookie; make sure it’s fresh for best rise and texture.
  • Salt: Enhances all other flavors, don’t skip it even with sweet cookies.
  • Baking Soda: Helps the cookies rise slightly and develops a tender texture.
  • Extra Granulated Sugar (for rolling): Mixed with powdered strawberry, this coating adds a sweet, fruity crunch to each bite.
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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.

Make It Your Way

I love giving these cookies a personal twist depending on the occasion. They’re already pretty perfect, but a little customization makes the experience even sweeter!

  • Variation: Sometimes I swap half the all-purpose flour for almond flour to amp up the nuttiness—it gives the cookies a tender crumb and extra depth of flavor.
  • Dietary Tip: You can substitute the butter for coconut oil or vegan butter, but expect a slightly different texture and flavor.
  • Color Play: If pink food coloring isn’t your thing, try natural beet powder for a subtle tint.
  • Seasonal Twist: Around the holidays, I add a pinch of cinnamon or cardamom for a cozy fruit-spice combo.

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

Step 1: Pulverize the Freeze-Dried Strawberries

Start by tossing your freeze-dried strawberries into a food processor. Pulse them until you get a fine, almost powdery dust. This is what packs that real strawberry flavor into your cookies without making them soggy. Measure out 1 tablespoon of this powder and set it aside for coating the cookies later — the rest goes into the dough.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the butter and granulated sugar using an electric mixer. This usually takes about 2 minutes on medium-high speed. You want to see a light, fluffy mixture—that’s the secret to tender cookies.

Step 3: Add Strawberry Powder and Egg

Mix in the strawberry powder you didn’t set aside, blending on low speed so it’s evenly combined. If you want those pink cookies we talked about, add a drop or two of pink food coloring here as well. Then, stir in the egg until the dough comes together smoothly.

Step 4: Combine Dry Ingredients and Mix

Whisk the flour, salt, and baking soda in a separate bowl. Add these dry ingredients gradually to your wet mixture in three parts. Keep the mixer on a low speed and mix just until everything is fully combined. Be careful not to overmix—the dough should be soft but manageable.

Step 5: Make the Strawberry Sugar Coating and Roll Cookies

Mix the reserved strawberry powder with the ¼ cup of granulated sugar to create that lovely strawberry sugar for rolling. Using a 1 ½ tablespoon cookie scoop, portion your dough, then roll each scoop between your palms into a smooth ball. Roll each ball generously in the strawberry sugar mixture so every bite has a delightful coating.

Step 6: Bake to Perfection

Lay your cookies on a parchment-lined baking sheet at least 2 inches apart — these don’t spread much, but it’s good to have space. Bake on the center rack in a 350°F (175°C) oven for 11 minutes. Once done, let them cool on the baking sheet for a few minutes before transferring to a wire rack. I usually sneak a warm cookie here—highly recommend!

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Tips from My Kitchen

  • Perfect Powder: Pulverize your freeze-dried strawberries finely, but don’t turn them into complete dust – a bit of texture adds interest in the coating.
  • Chill Your Dough (Optional): If your kitchen is warm, I sometimes pop the dough in the fridge for 15 minutes before rolling to keep the shape neat.
  • Don’t Overbake: Take the cookies out just as the edges are turning golden for that soft, melt-in-your-mouth texture I adore.
  • Use Parchment Paper: Makes cleanup easier and prevents sticking, preserving that perfect bottom crust.

How to Serve Strawberry Cookies with Powdered Fruit Recipe

Strawberry Cookies with Powdered Fruit, fruity strawberry cookies, homemade strawberry cookies, pink strawberry cookies, easy fruity cookie recipe - On a white plate with a textured rim, there are three bright pink cookies stacked slightly overlapping, each cookie showing a cracked surface with a granular texture from sugar crystals. Surrounding the plate are several fresh whole strawberries with green leaves, adding a deep red color with seeds visible on the skin. In the blurred background, there are two white bowls; one filled with more red strawberries and the other containing pink sugar. The scene is set on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and let the strawberry sugar coating shine, but a light dusting of powdered sugar right before serving can add a pretty snow-kissed effect. For a grown-up twist, a small dollop of whipped cream with a fresh strawberry on top never hurts!

Side Dishes

These cookies are a dream paired with a cup of Earl Grey tea or a frothy latte. If you want something extra, a berry salad or yogurt parfait complements the strawberry notes beautifully and turns snack time into dessert time.

Creative Ways to Present

For parties or gifts, I arrange these cookies stacked in a mason jar with a ribbon tied around it or nestled in a pretty box with wax paper. You can also stick a few on a skewer for an edible bouquet — always gets smiles!

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container at room temperature, and they stay fresh for up to 5 days. Trust me, if you’re anything like me, these won’t last that long!

Freezing

If you want to stash some away, freeze the dough balls before baking and thaw in the fridge overnight when you’re ready. You can also freeze baked cookies in a sealed container, layering parchment paper between them—they keep well for about a month.

Reheating

To bring back that just-baked feeling, warm the cookies in a preheated 300°F oven for 5 minutes or pop one in the microwave for 10-15 seconds. It revives the aroma and softens the cookie slightly without drying it out.

FAQs

  1. Can I use fresh strawberries instead of freeze-dried?

    Fresh strawberries won’t work the same way because their high moisture content will make your cookie dough too wet and change the texture. Freeze-dried strawberries or powdered strawberry products are key for that intense flavor without adding moisture.

  2. What if I don’t have a food processor to powder the strawberries?

    You can try crushing the freeze-dried strawberries inside a zip-top bag with a rolling pin, but a food processor will give a finer, more even powder that mixes better into the dough.

  3. Can I make this recipe vegan?

    Yes, by substituting vegan butter or coconut oil and using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), though expect a slightly different texture and flavor.

  4. How should I store these cookies to keep them fresh?

    Store them in an airtight container at room temperature for up to 5 days. Putting a slice of bread in the container helps keep them soft by maintaining moisture balance.

Final Thoughts

This Strawberry Cookies with Powdered Fruit Recipe is like a little love letter to strawberry lovers everywhere. I remember the first time I made them — the kitchen smelled like summer, and the cookies disappeared far too quickly. I hope you enjoy baking and sharing these as much as I do. Trust me, once you try these stunning, tender, strawberry-packed cookies, they’ll become a beloved staple in your recipe collection too.

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Strawberry Cookies with Powdered Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these vibrant Strawberry Cookies featuring a unique blend of freeze-dried strawberry powder for a naturally fruity flavor and a soft, buttery texture. These cookies are perfectly coated with a strawberry and sugar mixture, boasting a charming pink hue that’s ideal for any occasion.

Ingredients

Strawberry Powder

  • 2 ½ cups (45 g) freeze-dried strawberries

Cookie Dough

  • 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

Coating

  • 1 Tablespoon freeze-dried strawberry powder (reserved)
  • ¼ cup (50 g) granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350F (175C) and line a baking sheet with parchment paper for easy cleanup.
  2. Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse repeatedly until they become a fine dust. Reserve 1 tablespoon of this powder for coating the cookies later.
  3. Cream Butter and Sugar: In a large bowl, combine softened butter and granulated sugar. Use an electric mixer on medium-high speed to beat until well-creamed, about 2 minutes.
  4. Add Strawberry Powder and Color: Add the remaining strawberry powder to the creamed mixture and stir on low speed to combine. If desired, add pink food coloring to achieve your preferred shade.
  5. Incorporate Egg: Stir in the egg until fully combined with the mixture.
  6. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, and baking soda. Gradually add these dry ingredients to the strawberry mixture in three parts using the mixer on low speed until thoroughly combined.
  7. Prepare Coating: Combine the reserved 1 tablespoon of strawberry powder with ¼ cup granulated sugar in a small dish and whisk until well mixed.
  8. Shape Cookies: Scoop the dough using a level 1 ½ tablespoon cookie scoop, roll between your palms to form a smooth ball, then roll each ball through the strawberry-sugar coating until fully covered. Place the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
  9. Bake: Bake in the center rack of the preheated oven for 11 minutes. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to cool completely.
  10. Serve and Enjoy: Once cooled, enjoy your delightful strawberry cookies or store them properly.

Notes

  • Freeze-dried strawberries can typically be found in the dried fruit and nut section of grocery stores. Pulverizing them into a fine dust ensures even flavor distribution.
  • If using pre-powdered strawberries instead, use 1 cup of powder in place of freeze-dried strawberries and processing.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
  • Using pink food coloring is optional and primarily for enhancing the visual appeal.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130 kcal
  • Sugar: 9 g
  • Sodium: 70 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 20 mg

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