Strawberry Cookies

When I set out to develop a Strawberry Cookies recipe, I didn’t realize how many times I’d have to try to get these absolutely perfect. Adding fruit to cookies can radically change the texture and so it takes a little bit of tweaking to get it perfect. I wanted them to be from scratch, not using a cake mix or strawberry jello, and I wanted them to be like drop sugar cookies with chewy texture on the edges and a soft center.

I tried making these with fresh strawberries, but the fresh berries just added too much water and made the cookies too much like a biscuit, so after some testing I settled on using freeze dried strawberries. They’re real fruit – just dehydrated. Using freeze dried fruit means you can make this strawberry cookie recipe all year – no waiting for strawberry season! These turned out to be the perfect light pink cookies with tons of flavor – you’re going to love them!

• 1 1 ounce package freeze-dried strawberries (approx. 28g)
• ¾ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 ¾ cups (217g) all-purpose flour