Why You’ll Love This Recipe

Strawberry Butter Cookies are an irresistible twist on the classic butter cookie, with the sweet, fresh flavor of strawberries baked right in. The soft, melt-in-your-mouth texture combined with the strawberry sweetness makes these cookies feel light yet indulgent. The addition of strawberry puree or freeze-dried strawberries creates a burst of fruity flavor, making these cookies perfect for any occasion. Whether you’re looking for a springtime treat or a new cookie to add to your baking rotation, these cookies will not disappoint!

Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2-3 tablespoons strawberry puree (or 1/4 cup freeze-dried strawberries, crushed into powder)

For the Optional Glaze:

1 cup powdered sugar
1-2 tablespoons strawberry puree (or milk, for a different flavor)
½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the strawberry flavor: Mix in the strawberry puree (or crushed freeze-dried strawberries) to the butter mixture. If using freeze-dried strawberries, make sure the powder is well incorporated. The dough should have a light pink color from the strawberry flavor.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Shape and Bake the Cookies:

Form the dough balls: Scoop about 1-2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops of the dough balls with the back of a spoon or your fingers.
Bake: Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. Be careful not to overbake for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Optional Glaze:

Prepare the glaze: In a small bowl, whisk together the powdered sugar, strawberry puree (or milk), and vanilla extract until smooth and drizzle-able. Adjust the consistency by adding more powdered sugar for thickness or more strawberry puree/milk for a thinner glaze.
Drizzle the glaze: Once the cookies are completely cooled, drizzle the strawberry glaze over the cookies for added sweetness and a pop of extra strawberry flavor.

Serve:

Enjoy: Allow the glaze to set before serving the cookies. Enjoy with a glass of milk or as a light treat for any occasion!

Servings and Timing

Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Use freeze-dried strawberries: If fresh strawberries are not in season, freeze-dried strawberries are a great option. You can crush them into a powder and mix them into the dough for a concentrated strawberry flavor.
Add white chocolate chips: For extra sweetness, add white chocolate chips to the dough for a creamy and fruity flavor combination.
Add lemon zest: For a tangy twist, add 1 teaspoon of lemon zest to the dough to complement the strawberry flavor.
Make it dairy-free: Substitute the butter with dairy-free butter and use a dairy-free egg substitute for a dairy-free version of this recipe.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 4-5 days.
Freezing: You can freeze the cookie dough for up to 3 months. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe container. When ready to bake, bake directly from frozen, adding 1-2 minutes to the baking time.
Reheating: To reheat, microwave the cookies for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 3-4 minutes.

FAQs

Can I use fresh strawberries instead of puree?

Fresh strawberries will not provide the same consistency or flavor as strawberry puree. However, you can blend fresh strawberries into a puree and strain out excess water to use in this recipe.

How do I get the cookies soft and chewy?

To keep the cookies soft and chewy, don’t overbake them. They should be slightly underbaked in the center when you remove them from the oven, as they will continue to cook on the baking sheet as they cool.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. If you want to prepare it further in advance, you can freeze the dough for up to 3 months.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients (like the baking powder) are also gluten-free.

Can I add more strawberry flavor to the cookies?

Yes! You can increase the amount of strawberry puree or use more freeze-dried strawberries to intensify the strawberry flavor. Just be sure not to add too much moisture, as it could affect the texture of the dough.

Conclusion

Strawberry Butter Cookies are a refreshing and indulgent treat that combines the sweet, fruity taste of strawberries with the rich, buttery flavor of soft, chewy cookies. With the option of adding a strawberry glaze, these cookies are extra special and perfect for any occasion, from casual get-togethers to holiday celebrations. Whether you use fresh strawberries, freeze-dried strawberries, or a strawberry puree, the result is a flavorful, tender cookie that will leave you craving more!

Strawberry Butter Cookies