Strawberry Cookies

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Flavorful Strawberry Cookies with Strawberry Buttercream!

Crispy on the outside, soft and chewy in the middle and filled with strawberry flavor!

From the very first bite you’ll have no doubt these are strawberry cookies. These intensely flavored cookies are loaded with freeze dried strawberries and sandwiched together with strawberry buttercream.

I’ve tried making cookies with fresh strawberries but couldn’t get the consistency I was looking for. Don’t get me wrong, I love baking with fresh strawberries. These cookies, however, are the exception.

The idea for these cookies came from one of our granddaughters favorite snacks, freeze dried strawberries. It all started when she picked all the dried strawberries out of my husband’s Special K cereal, and ate every last one.

It was pretty funny the first time it happened, but my poor guy wanted to enjoy strawberries in his cereal, too. I researched and bought freeze dried strawberries to have on hand for our granddaughter, and now everyone is happy. It was an easy leap from there to these cookies.

If you love strawberries I know you’re going to love these Strawberry Cookies. No need to wait for strawberries to come in season. You can make these year round!

This recipe calls for freeze dried strawberries in both the cookie dough and buttercream filling.

Freeze dried fruits have become more popular in recent days, and much easier to find in the stores. For this recipe we load up on strawberry flavor by adding freeze dried strawberries to both the cookie dough and the buttercream filling.

There’s a big difference between freeze dried and dehydrated strawberries. You want to buy freeze dried strawberries that are crisp and light, and easily crushed into a fine powder.

For the entire recipe you’ll need about 2 ounces.

Where to buy freeze dried strawberries:

I’ve been known to pay top dollar for my freeze dried strawberries from Amazon. However, Target stores carry freeze dried strawberries for a little less. You should be able to buy a 2 ounce package for about $5.99 which isn’t much different than a clamshell package of fresh strawberries.

Trader Joe’s also sells a good product for less (about $3.50), if you’re lucky enough to live close to one of their stores.

Neighborhood grocery stores often stock freeze dried fruits near other dried fruits, like raisins. Before you take too much time trying to hunt them down, inquire at the customer service desk or check online.

I don’t think you’ll have much trouble finding these strawberries, and I promise it’s worth the little bit of effort required!

What can you do with freeze dried strawberries?

The possibilities are endless!

• Mix crushed strawberries into smoothies or a milkshake
• Add strawberries to your morning cereal or oatmeal
• Stir a few chopped strawberries into a bowl of yogurt or ice cream
• Fold into granola or trail mix

Ingredients needed for Strawberry Cookies:

For the cookie dough:

• all-purpose flour
• baking powder
• baking soda
• cornstarch – a little cornstarch makes for a softer cookie!
• salt
• granulated sugar
• cream cheese
• unsalted butter
• eggs
• vanilla extract
• freeze dried strawberries – not dehydrated

For the strawberry buttercream:

• unsalted butter
• vanilla extract
• salt
• strawberry jam (optional) but highly recommended
• powdered sugar
• freeze dried strawberries crushed into a powder – or purchase in powder form
• milk or cream for creamier buttercream, if needed

How to make Strawberry Cookies and Strawberry Buttercream filling:

To make the cookie dough:

First, whisk together the dry ingredients.

Next cream together the sugar, cream cheese and butter. Add the eggs and vanilla.

Add the dry ingredients to the wet, then blend in the strawberries.

Chill the cookie dough, then roll into balls. Roll the dough balls in granulated sugar and place on the prepared baking sheet. Bake just until set!

To make the strawberry buttercream:

Beat together the butter, vanilla, salt and jam.

Next combine the powdered sugar and the strawberry powder. Add to the butter mixture and beat on medium until fluffy.

Add a little milk as needed to thin for the perfect consistency.

Match up similar sized cookies and pipe buttercream on the bottom of one cookie. Place the matching cookie on top and press together lightly.

Enjoy!

Can you skip the strawberry filling?

Yes! You’re welcome to omit the strawberry buttercream and eat just the cookies. They’re so good, flavorful and perfect as is, fresh from the oven. The strawberry flavor is still fantastic even without the filling. You can even make the cookies a little larger but be sure to adjust the baking time as needed.

These are also great with a simple strawberry glaze drizzled over the top of each individual cookie. Mix powdered sugar, freeze dried strawberry powder and a little milk together until smooth. Drizzle over each cookie before serving and enjoy!

Finally, make half the buttercream recipe and smear a little on top of each cookie instead of making a cookie sandwich.

I LOVE options and these all work well with our deliciously unique Strawberry Cookies!

How long will Strawberry Cookies keep?

These cookies keep well in an airtight container and refrigerated for up to 5 days. Set out at room temperature 30 minutes before serving.

The cookie dough can be made and refrigerated overnight. Leave out at room temperature for 30 minutes or so to soften before rolling into balls.

Cookie dough balls can be frozen before baking for up to 3 months. Simply remove the amount you need to bake and leave the rest in the freezer.

Baked and filled Strawberry Cookies can be frozen, too. Thaw in the refrigerator overnight.

We’re crazy about strawberry recipes!

If you look forward to strawberry season as much as well do, check out all our favorite strawberry recipes.

• Our easy Strawberry Cobbler can’t be beat when looking for easy, quick and so delicious! Served slightly warm and don’t forget the ice cream.
• Fresh Strawberry Ice Cream is one of my personal favorites. It’s just fantastic and perfect for summer gatherings.
• Strawberry Breakfast Cake is another seasonal favorite. You just can’t go wrong with cake for breakfast or brunch!
• For a real showstopper, save your best fresh strawberries for our Strawberry Mascarpone Cake. With minimal effort you can have a fantastic dessert everyone will love.
• Strawberry Shortcake made the old fashion way with sweet cut-out biscuits and whipped cream
• And finally, try making our easy, peasy small batch Strawberry Jam. You’ll want to smear it on everything 🙂

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Strawberry Cookies with strawberry buttercream

Prep Time: 35 minutes mins

Cook Time: 8 minutes mins

Total Time: 1 hour hr 13 minutes mins

Yield: 28 sandwich cookies

Course: Cookie, Dessert

Author: Tricia

Pin RecipePrint RecipeRate Recipe

5 from 6 votes

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Crispy on the outside, chewy in the middle and LOADED with strawberry flavor.

Equipment

• cookie sheet, mixer, cookie scoop

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour (284g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ⅓ cups granulated sugar (300g) plus 1/3 cup (75g) extra for rolling
• 2 ounces cream cheese, room temperature
• ½ cup unsalted butter, room temperature (113g or 4oz)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1 cup freeze dried strawberries broken into 1/4-inch pieces (1.2oz or 34g)

For the strawberry buttercream:

• ½ cup unsalted butter, room temperature (113g or 4oz)
• 1 teaspoon vanilla extract
• pinch of salt
• 1 tablespoon strawberry jam (optional)
• 3 cups powdered sugar (345g)
• ½ cup freeze dried strawberries, finely crushed into a powder (15g)
• 2 tablespoons milk, cream or half and half

Instructions

To make the cookie dough:

• In a medium bowl whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
• In a large mixing bowl combine the sugar, cream cheese and butter. Beat until lightened and creamy. Scrape down the sides and bottom of the bowl and blend again. Add the egg, egg yolk and vanilla. Mix on low until blended, scraping the sides and bottom with a spatula as needed.
• With the mixer on low, add the flour mixture in three additions blending just until the flour disappears. Scrape down the sides and blend with a spatula. Fold in the strawberries until blended. Cover and refrigerate the dough for 30 minutes to 1 hour.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Place ⅓ cup granulated sugar in a bowl or pie tin.
• Using a small cookie scoop, portion out scant 1 tablespoon of cookie dough. Roll the dough into a ball, then roll the ball in the granulated sugar. Place 2-inches apart on the prepared baking sheet. Bake for 8 to 10 minutes. The edges should be set and barely beginning to brown. The bottoms should be light brown. Don’t over-bake. Transfer to a wire rack and cool completely before filling.
• To prevent the cookies from spreading too much, don’t leave the dough balls sitting on a warm pan.

To prepare the strawberry buttercream:

• Beat the butter, vanilla, salt and jam together in a medium bowl until blended. Combine the powdered sugar and strawberry powder together in a medium bowl. Add to the butter and blend on low until incorporated. Beat on medium speed until fluffy adding milk as needed for desired consistency.
• Match up pairs of similar sized cookies. Pipe or spread buttercream on the bottom of one cookie. Sandwich together and refrigerate until set.
• Store cookies in the refrigerator for up to 5 days. Allow them to come to room temperature for 30 minutes or longer before serving.

Recipe Notes

• The tops of the cookies should not be browned. Do not over-bake.
• Always use a cold or cooled cookie sheet.
• Cookies can be served with, or without the strawberry buttercream filling.
• For the buttercream, place the strawberries in a large plastic zipper bag and crush into a powder using a rolling pin.
• If you have leftover buttercream, sandwich between graham crackers and freeze for a delicious treat.
• If desired, store the rolled dough balls in the refrigerator to bake later or freeze until needed.
• Seal the baked cookies in an airtight container and freeze for up to 3 months. Set out at room temperature to thaw.
• Use freeze-dried strawberries, not dehydrated strawberries for this recipe.
• Add a slice of bread to the storage container to soften the cookies if needed.
• Buttercream recipe inspired by Bake from Scratch

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 247kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 78mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 249IU | Vitamin C: 155mg | Calcium: 20mg | Iron: 3mg

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