Go Back
Strawberry cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Get the Recipe: Strawberry Cookies

These strawberry cookies are soft, fluffy, light and delicious! They have a natural pink color and irresistible strawberry flavor. This recipe is quick, easy and takes only 20 minutes total. They are so fun and great for Easter, Valentine's Day, Mother's Day, gender reveal parties, birthdays and more!
4.82 from 65 votes
US Customary - Metric
Print Recipe Pin Recipe Save Recipe

Ingredients

10 cookies
  • ¾ cup frozen strawberries
  • ⅔ cup cold unsalted butter, cut into cubes
  • ¾ cup granulated sugar
  • 2 cups flour, all purpose or gluten free flour
  • 1 tsp baking powder
  • pinch sea salt
  • ½ cup powdered sugar
  • 1 tsp milk

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Microwave frozen strawberries for 60 to 90 seconds, until thawed and juicy. There should be a little bit of strawberry juice in the microwave bowl. Do not drain.
  • In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
  • Then, add in thawed strawberries and their juices. Beat to combine.
  • Add in flour, baking powder and sea salt. Stir to combine.
  • Use cookie scoop to scoop balls of dough onto lined pan.
  • Bake for 9 to 10 minutes or until edges are set. Remove from oven.
  • Once cookies have cooled, make glaze. Combine powdered sugar and milk in a small bowl. Stir until creamy.
  • Lastly, drizzle on top of fully cooled cookies and serve!

Notes

  • Use frozen strawberries.  Fresh strawberries do not have enough juice.
  • Microwave strawberries until jammy and thawed.  Do not lightly thaw.  There should be some strawberry juice in the microwave bowl.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.  Do not use another flour.
  • These cookies do not spread much.  They remain thick.
  • If desired, gently press down on balls of cookie dough before baking for thinner cookies.
  • Store in the fridge for up to 5 days.  If making without icing, store in an airtight container for up to 4 days at room temperature.
  • Feel free to add in some chocolate chips or white chocolate chips to the dough.
Calories: 285kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 45mg, Potassium: 48mg, Fiber: 1g, Sugar: 21g, Vitamin A: 380IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American