Description
Soft, sweet strawberry cookies bursting with real fruit flavor—perfectly pink and ideal for springtime treats or Valentine’s Day.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1/3 cup freeze-dried strawberries, finely crushed
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Pink or red food coloring (optional)
1/2 cup white chocolate chips or chopped strawberries (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add egg, vanilla extract, and almond extract (if using); mix until combined.
4. Stir in the crushed freeze-dried strawberries.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually mix dry ingredients into the wet mixture to form a soft dough.
7. If desired, add a drop or two of pink food coloring for a vibrant hue.
8. Fold in white chocolate chips or fresh strawberries if using.
9. Scoop tablespoon-sized portions onto the baking sheet.
10. Bake for 10–12 minutes, until edges are set and centers are soft.
11. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
Using freeze-dried strawberries ensures strong flavor and a pink tint without adding moisture.
White chocolate pairs beautifully with strawberries—optional but recommended.
For fresh strawberries, dice very small and pat dry before adding to avoid soggy dough.
Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: strawberry cookies, pink cookies, fruity dessert, spring cookie