Go Back

Freeze Dried Strawberry Cookies

These delightful cookies capture the sweet essence of strawberries in a soft, chewy treat. Perfect for snacking or as a dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1/2 teaspoon Baking Soda Helps the cookies rise.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1/2 cup Freeze Dried Strawberries, powdered Gives concentrated flavor and color.
Wet Ingredients
  • 1/2 cup Butter, softened Use unsalted for better control over salt.
  • 1/2 cup Brown Sugar Adds caramelized flavor; can substitute with white sugar.
  • 1 large Egg Can use flax eggs or applesauce for vegan option.
  • 1 teaspoon Vanilla Extract Adds aromatic flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Pulse the freeze-dried strawberries in a blender or food processor until they form fine crumbs. Set aside.
  3. In a bowl, whisk together the flour, baking soda, salt, and powdered strawberries.
  4. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract into the butter mixture until fully combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Using a cookie scoop or two spoons, drop mounds of dough onto the prepared baking sheet, leaving some space between each cookie.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For chewy cookies, chill the dough in the fridge for at least 30 minutes before baking. Keep an eye on cookies as they continue to cook while cooling.