These strawberry cookies are packed with real strawberry flavor thanks to freeze-dried berries! There is no chill time needed for this easy summer treat.

Strawberry cookies on the counter.

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Freeze Dried Strawberry Cookies

If you love strawberries but don’t love the moisture that using real berries adds to baked goods these freeze dried strawberry cookies are for you. Unlike my strawberry cake mix cookies, they are made from scratch, too!

The base of the cookie is a combination of a brown sugar cookie and cream cheese shortbread cookie. Freeze dried strawberries give them real strawberry flavor and you can even add strawberry jam to dough or a strawberry glaze for double the berry flavor!

Strawberry cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Butter, brown and granulated sugars, and cream cheese for a rich, tender base. Softened butter and softened cream cheese will blend into the cookie dough best.
  • Lemon zest and juice to brighten the flavor.
  • Vanilla extract enhances the overall flavors of the cookie. Almond extract would be a nice substitute for something different.
  • Freeze-dried strawberries: for a concentrated strawberry flavor without too much moisture from fresh strawberries. Sold at most grocery stores, even Aldi’s.
  • Baking staples: Egg, flour, baking powder, baking soda, and salt.
  • For the glaze: Powdered sugar, melted butter, strawberry jam, milk and lemon juice

How to Make Strawberry Cookies

In a large bowl, or stand mixer, cream the butter, cream cheese, and sugars. Blend in the egg, vanilla, lemon zest, juice, and optional strawberry jam.

Creaming butter and sugar in a bowl with a hand mixer.

Gently stir in the flour, leavening agents, and salt, then fold in the strawberries.

Strawberry cookie dough in a bowl.

Scoop onto prepared baking sheets and bake until just set and golden. Bake at 350°F for 8-10 minutes.

Strawberry cookie dough on parchment paper.

Cool on the baking sheet before moving to a wire rack and drizzle with a luscious strawberry glaze for the perfect finishing touch.

Stack of strawberry cookies.
  • Don’t use fresh strawberries, they add too much moisture. Save them for this recipe for strawberry bread!
  • Use other berries. Swap freeze-dried strawberries with other freeze-dried berries for a different taste.
  • For strawberry white chocolate cookies, add white chocolate chips to the dough.
  • Use a medium cookie scoop or a tablespoon to ensure all your strawberry cookies are the same size. 
  • Let cookies cool completely before adding the glaze for a professional finish.
  • Strawberry glaze consistency: Aim for a thick but pourable consistency. Start with the smaller amount of liquid and add more gradually until you reach the desired consistency. Try powdered sugar glaze for something different!
Bites taken from strawberry cookie.

Need more strawberry dessert recipes? Try easy strawberry brownies, strawberry crumble bars and strawberry sheet cake.

More Strawberry Recipes

Stack of strawberry cookies.

Strawberry Cookies Recipe

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18
These strawberry cookies are packed with real strawberry flavor thanks to freeze-dried berries! There is no chill time needed for this easy summer treat.
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Ingredients 

  • ½ cup unsalted butter , slightly softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar , packed
  • 2 ounces cream cheese , softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup freeze dried strawberries , chopped
  • ½ lemon , zest and juice (about 1 tsp)
  • 1 Tablespoon strawberry jam , optional

Optional: strawberry glaze (see notes)

Instructions

  • Prep. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, using a mixer, cream together 1/2 cup butter and 2 ounces cream cheese. Add 1/3 cup brown sugar and 1/2 cup granulated then mix until smooth (about 1 minute).
  • Add 1 egg and mix until combined. Scrape down the sides and add 1 teaspoon vanilla, 1 tsp lemon zest and juice and strawberry jam (if desired for a boost in flavor). Beat just until combined.
  • Add dry ingredients including 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt and mix on low. I like to slowly mix in the strawberries. Be careful not to over mix.
  • Use a medium cookie scoop or Tablespoon to scoop the dough onto the pan. Bake 8-10 minutes or until the bottoms are golden and the middle is set. Allow to cool on the pan for a few minutes and then transfer to a cooling rack.
  • Once cooled, combine the glaze then drizzle on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Strawberry glaze: In a small bowl whisk together the below. Add more liquid if needed, to taste.
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 2 Tablespoons strawberry jam
  • 1-3 teaspoons milk
  • 1-2 teaspoons lemon juice
Storage: Store in a covered container for up to 3 days or freeze up to 3 months. 

Nutrition

Calories: 190kcal, Carbohydrates: 30g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 111mg, Potassium: 189mg, Fiber: 2g, Sugar: 17g, Vitamin A: 214IU, Vitamin C: 122mg, Calcium: 24mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use fresh strawberries instead of freeze-dried ones?

Freeze-dried strawberries are recommended because they provide great flavor without the additional liquid that comes from fresh strawberries.

How do I know when the cookies are done baking?

The strawberry cookies are done when the edges turn golden and the center is set but still soft. They will continue to firm up as they cool on the baking sheet, so you can always underbake them slightly if you’re unsure.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. When ready to bake, let the dough sit at room temperature for a few minutes to soften slightly for easier scooping.

What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Can I freeze the baked cookies with the glaze on?

While you can freeze the cookies with the glaze, it’s best to freeze them unglazed and add the glaze after thawing for the freshest taste and best appearance. The glaze may become watery or absorb into the cookies during freezing and thawing, affecting their texture and flavor.