Ingredients
For the Cookies:
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
½ cup freeze-dried strawberries, crushed
For the Strawberry Glaze:
1 cup powdered sugar
2 tablespoons crushed freeze-dried strawberries
2–3 tablespoons milk (adjust for consistency)
½ teaspoon vanilla extract
Optional Garnish:
Fresh strawberry slices
White chocolate drizzle
Instructions
Prepare the Dough:
In a bowl, whisk flour, baking soda, and salt. In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla, then mix in dry ingredients and crushed strawberries. Chill dough for 30 minutes.Shape and Bake:
Preheat oven to 350°F (175°C). Roll dough into 1-tablespoon balls, place 2 inches apart on parchment-lined baking sheet. Flatten slightly. Bake 10–12 minutes or until edges are lightly golden. Cool completely.Make the Glaze:
Whisk powdered sugar, crushed strawberries, milk, and vanilla until smooth. Adjust milk for consistency.Glaze and Decorate:
Dip or drizzle glaze over cooled cookies. Add fresh strawberry slices or a drizzle of white chocolate if desired. Let set for 20 minutes.
Notes
Freeze-dried strawberries add a real fruit flavor without excess moisture.
For a deeper pink color, add a tiny drop of natural beet juice or pink gel food coloring.
Store in an airtight container for up to 5 days or refrigerate for a cool summer treat.
Cookies freeze beautifully for up to 2 months (without glaze).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 68mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg