Introduction

These Strawberry Cookies are a delightful twist on a classic treat, bursting with fruity flavor and a pleasant crunch. Made with freeze-dried strawberries and strawberry cake mix, they offer a unique texture and a sweet, summery taste that’s perfect for any occasion.

The image shows several round cookies arranged closely on a white plate. Each cookie has three layers: the bottom layer is a light golden-brown, crumbly cookie base with a slightly cracked texture; the middle layer is a smooth, bright pink jelly filling spread evenly across the cookie surface; the top layer is decorated with small crumbly bits scattered on the jelly and drizzles of a shiny, pale pink icing in diagonal lines, adding a glossy finish. The cookies are closely packed, with a soft white marbled background visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) unsalted butter
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (150 g) freeze-dried strawberries
1 cup (150 g) strawberry cake mix

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy.
Step 3: Add eggs one at a time, mixing well after each addition.
Step 4: Stir in vanilla extract for added flavor.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt until combined.
Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined—avoid overmixing.
Step 7: Fold in crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough.
Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each cookie scoop for extra flavor and decoration.
Step 10: Bake for 10-12 minutes, until the edges are golden and the centers are set.
Step 11: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 12: For the topping, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until combined.
Step 13: Press the crunch topping onto each cooled cookie for added texture and flavor.
Step 14: Store the cookies in an airtight container at room temperature for up to one week.

Tips & Variations

Use fresh strawberries finely chopped if you don’t have freeze-dried ones, but reduce added liquids elsewhere to keep dough consistency.
For extra richness, substitute half the butter with browned butter.
Add white chocolate chips instead of or alongside the strawberry cake mix for a creamy contrast.
Chilling the dough for 30 minutes before baking helps prevent spreading and enhances flavor.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep the topping crunchy, add it just before serving. If you need to reheat, warm the cookies in a low oven (about 300°F / 150°C) for a few minutes, avoiding microwave reheating to preserve texture.

How to Serve

The image shows several round cookies arranged closely together on a white plate, placed on a white marbled surface. Each cookie has three distinct layers: a crunchy, light golden brown base, a glossy and smooth pink-red jelly layer in the center, and a drizzle of thick, shiny pink icing spread evenly over the jelly in diagonal lines. Crumbled bits of cookie topping are scattered lightly on top of the jelly and icing. The focus is on the cookie in the front, showing detailed texture and shine, with the other cookies softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

You can use fresh strawberries, but make sure to finely chop and gently squeeze out excess moisture to avoid altering the dough texture. Using freeze-dried strawberries maintains the crispness without adding extra moisture.

What is the purpose of the strawberry cake mix in the recipe?

The strawberry cake mix adds extra strawberry flavor and sweetness, enhancing the cookie’s fruity profile while contributing to a tender crumb.