Strawberry Sugar Cookies (Fresh + Freeze Dried Strawberries)
These no-chill strawberry sugar cookies are made with fresh strawberries and freeze dried strawberries for maximum berry flavor. And each chewy cookie is topped with an irresistible crunchy strawberry streusel.
Ingredients
STRAWBERRY STREUSEL TOPPING
- ⅓ cup freeze dried strawberries, ground into a powder
- ⅓ cup all purpose flour
- 3 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted
STRAWBERRY COOKIES
- 1 cup fresh strawberries, diced
- 1¾ cups all purpose flour, plus one Tablespoon, divided
- 1 cup freeze dried strawberries, ground into a powder
- 2 Tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- zest from one lemon (about 2 teaspoons)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the streusel by mixing the ground freeze dried strawberries, flour, sugar, and melted butter with a fork until it forms a crumbly mixture. Set aside.
- In a small bowl, toss the diced strawberries in one tablespoon of the flour. Set aside.
- In a large mixing bowl, whisk together the remaining 1¾ cups of flour, ground freeze dried strawberries, cornstarch, baking soda, and salt. Set aside.
- In a separate mixing bowl, beat the softened butter with the granulated sugar and brown sugar with a stand mixer or with a hand mixer until it looks creamy.
- Beat the eggs, vanilla extract, and lemon zest into the butter mixture until it’s well combined.
- Add the dry ingredients to the wet ingredients. Gently mix the dough with a large spoon or spatula just until there is no visible dry flour. Gently fold the strawberries into the dough.
- Use a large cookie scoop or two spoons to shape the cookie dough into balls. Place them on the baking sheet spread out at least 2 inches apart.
- Gently flatten the tops of the cookies and sprinkle the streusel on top, gently pressing it in to get the streusel to stick to the sides.
- Bake for 12 to 15 minutes, just until they start to turn golden around the edges. Allow them to cool and firm up for a few minutes on a baking sheet, then transfer to a cooling rack & enjoy!!
Notes
- Freeze Dried Strawberries: Grind the freeze dried strawberries into a fine powder in a food processor or by smashing it in a plastic bag with a rolling pin.
- Storing: Since these cookies contain fresh fruit, I found that they lasted much longer stored in the fridge, rather than at room temperature.
Nutrition
Serving: 1 cookieCalories: 305kcalCarbohydrates: 58gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 156mgPotassium: 412mgFiber: 4gSugar: 34gVitamin A: 336IUVitamin C: 328mgCalcium: 22mgIron: 7mg
Did you make this recipe?Leave a comment below - I love hearing from you!