Strawberry cookies made with real strawberries! These cookies are soft with slightly crispy edges and a thick, chewy middle. You can top them with a light glaze or roll them in sugar.

a photo of several baked strawberry cookies lined up on a white parchment paper. some of the cookies are stopped with a white glaze and other have been rolled in sugar.

I was about to make our lemon drop cookies a few months ago when I got the brilliant idea that if a candy could be blended to flavor a cookie, surely freeze dried fruit could as well. Sure enough, a summer strawberry cookie was born! 

I thought strawberry was the absolute best flavor as a kid. Now I actually tend to go more raspberry out of the berry family (curious what you all would pick), but my kids are for sure on the childhood bandwagon of fresh, juicy red strawberries. They love that these cookies are dense and chewy but they have the pick of rolling in sugar or topping with a crackly glaze.

I personally prefer to make a lemon glaze to brighten up these sweet cookies, but you can do whatever makes you happy!

a ohoto of a baked thick and chewy strawberry cookie that has been rolled in sugar before baking. little pieces of dehydrated strawberries are scattered around the cookie.

Ingredients for Strawberry Cookies

Most of the strawberry cookie recipes out there use strawberry cake mix or strawberry pudding to get the strawberry flavor (in fact we have our own strawberry pudding cookie recipe here on the blog), but I love using real strawberries in this recipe to get that true strawberry flavor. Here is what you will need to make these cookies:

For the Cookies

  • Freeze Dried Strawberries: Don’t use fresh strawberries. They will add too much moisture to the dough and make the cookies cakey.
  • Sugar: regular granulated white sugar
  • Butter Flavored Shortening or Butter: You can also use regular shortening (you’ll lose a little richness in flavor) or just regular butter but they end up more dry with just butter.
  • Eggs: add structure to the cookies
  • Vanilla: adds flavor
  • Strawberry Extract: just for a little boost in flavor
  • Flour: use all-purpose flour
  • Baking Soda: leavening agent to give the cookies rise and fluffiness
  • Baking Powder: leavening agent that works with the baking soda to help the cookies rise
  • Salt: enhances all the flavors
A photo of a large class bowl full of subtly pink cookie dough being scooped with a cookie scoop.

For the Glaze

  • Powdered Sugar: adds sweetness and structure to the glaze
  • Milk or Water: milk will be a little more rich in flavor
  • Lemon Juice: I love to add a little lemon juice to give a nice flavor burst to the cookie, but it is totally optional.
    • BONUS: You could also add a little strawberry extract to the glaze if you want even more strawberry flavor.


  • Sugar: Roll the cookie dough balls in sugar before baking if you prefer that instead of the glaze.

The measurements for all the ingredients and the instructions for making these cookies can all be found in the recipe card at the end of this post. Check out the video below to see how these cookies come together…

Summer Strawberry Cookies Recipe Video

What are Freeze Dried Strawberries?

Freeze dried strawberries are real strawberries that have gone through a freeze drying process where all the moisture is removed. No sugar or any other additives are add, and the flavor and nutrients are left behind. They end up being quite crunchy and are actually really delicious to eat on their own. They are also shelf stable once they are freeze dried.

Where to Buy Freeze Dried Strawberries

You can find freeze dried strawberries at any grocery store. Check in the healthy foods section or by other dried fruits like raisins, prunes, craisins, etc. I actually found a huge 10 gallon can of freeze dried strawberries yesterday in the food storage/shelf stable section. You can also buy them on Amazon.

Why You Will Love These Cookies

  1. Easy: This recipe is simple to make and follows the typical cookie making instructions. My kids love to make these cookies.
  2. Flavor: The delicious strawberry flavor is added from the freeze dried strawberries giving real strawberry flavor.
  3. Color: I love the color that these cookies end up being. It is natural looking and subtly pink.
  4. Kid Friendly: Strawberries are such a kid favorite that I’ve never met a kid that didn’t love these cookies.
  5. Feed a Crowd: This recipe makes 4-5 dozen cookies so there is plenty to feed a big group or to freeze and save for another day.
  6. Store Well: You can freeze the dough or the baked cookies and they will keep for up to 3 months.
a photo of a thick and chewy strawberry cookie topped with a light white glaze and sprinkles with dehydrated strawberry powder.

Cookie Variations

These strawberry cookies are so versatile. You can dress them up or keep them simple. Here are a few ideas for variations:

  • Add white chocolate chips to make them strawberries and cream cookies.
  • Gently stir in small chunks of the freeze dried strawberries into the dough before baking for even more strawberry flavor.
  • Make the glaze a lemon glaze using fresh lemon juice. It tastes like you are drinking strawberry lemonade!
  • Sprinkle some ground up freeze dried strawberries on top of the glaze for more color.
  • Combine some freeze dried strawberry powder with the sugar before rolling the dough in the sugar.
a photo of several thick and chewy strawberry cookies coated in sugar stacked on a white plate with dehydrated strawberries sprinkled around them.

How to Store Cookies

Once the cookies have cooled completely, store them in an airtight container or ziplock bag. They will keep for 3-4 days at room temperature or for up to a week in the refrigerator.

You can also freeze either the cookie dough balls or the baked cookies. To freeze the dough balls, scoop all the dough into balls and place them on a baking sheet in a single layer. Place the sheet in the freezer for at least 30 minutes. Once they have frozen, you can place them in a ziplock bag or container. You can then bake them from frozen (adding a few extra minutes to the baking time) or let them come to room temperature and then bake them according to the instructions in the recipe.

To freeze the baked cookies, let them cool completely and then stack them in a freezer-safe container. Wait to add the glaze until right before serving.

Strawberry desserts are one of my love languages (hello strawberry shortcake!!), and these strawberry cookies have me swooning! The freeze dried strawberries add the real strawberry flavor we love.

More Fruity Cookies You Will Love:

Strawberry Cookies

4 from 2 votes
Servings: 4 -5 dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes


  • 3/4 Cup  Freeze Dried Strawberries
  • 1 1/4 Cups Sugar
  • 3/4 Cup Shortening, butter flavored, or butter
  • 1 large Egg, large
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Strawberry Extract
  • 2 Cups Flour
  • 3/4 teaspoons Baking Soda
  • 3/4 teaspoons Baking Powder
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 1 Drop Red Food Gel

For the Glaze

  • 3 Cups Powdered Sugar
  • 3 Tablespoons Milk, or Water, see note


  • 1 Cup Sugar, if you prefer to roll in sugar instead of glaze


  • Preheat oven to 350 degrees.
  • In a blender, blend the strawberries into a fine powder.
    3/4 Cup  Freeze Dried Strawberries
  • In mixing bowl, cream sugar, and shortening for 1-2 minutes and then add the egg; add flavorings and food gel if desired.
    1 1/4 Cups Sugar, 3/4 Cup Shortening, 1 large Egg, 1/2 teaspoon Vanilla, 1/2 teaspoon Strawberry Extract, 1 Drop Red Food Gel
  • Stir in dry ingredients, including the freeze dried strawberry powder.
    3/4 Cup  Freeze Dried Strawberries, 2 Cups Flour, 3/4 teaspoons Baking Soda, 3/4 teaspoons Baking Powder, 1/2 teaspoon Salt, 1 Tablespoon Cornstarch
  • Roll into larger balls, or use our favorite cookie scoop, and then roll in sugar (if using) and place on a parchment lined or silpat lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes.
  • Meanwhile prepare the glaze (if using).
  • Let cool slightly on pan for 1-2 minutes.

For the Glaze

  • Make a glaze by mixing powdered sugar with milk or water (or lemon juice).
    3 Cups Powdered Sugar, 3 Tablespoons Milk, or Water
  • Brush glaze over cookie tops.
  • Let cookies cool completely.


  • Roll in sugar and then bake if you want to skip the glaze.
    1 Cup Sugar


  • If using regular shortening the cookies may not be as buttery. All shortening is the softest cookie, but not as flavorful so you can play around with the recipe; all shortening, all butter, half and half. 
  • You can use a little strawberry extract or lemon juice if you prefer in the glaze. 
Cookies can be frozen for up to 3 months.


Serving: 1dozenCalories: 2258kcalCarbohydrates: 376gProtein: 18gFat: 78gSaturated Fat: 33gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 6gCholesterol: 216mgSodium: 1056mgPotassium: 956mgFiber: 8gSugar: 269gVitamin A: 1260IUVitamin C: 542mgCalcium: 139mgIron: 16mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet, Over 400 Baby Shower Food Ideas that Taste Amazing

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