These strawberry cookies are pure Valentine’s Day energy. Soft, sweet, and naturally pink, they taste like a love letter baked into a cookie. Their blush colour comes from real dehydrated strawberry powder, not food dye (we don't mess with Red-40 around here), which adds a gentle fruity sweetness and keeps the ingredients simple and honest.
Made with our Organic All Purpose Red Fife Flour, they have that tender, bakery style texture you only get from freshly stone milled grain, with just enough structure to hold their shape and just enough softness to melt in your mouth.
They are the kind of cookie you make for someone you love, your kids, your friends, or honestly just yourself. Pretty enough for gifting, easy enough for a weekday bake, and perfect for February when everything feels better with a little pink and a little sugar.
Ingredients
Strawberries
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1 cup plus 1/4 cup (25 g) freeze-dried strawberries
Dry ingredients
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2 cups (240 g) all-purpose red fife flour
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
Wet ingredients
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1/2 cup (113 g) unsalted butter, softened
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1 cup (120 g) powdered sugar
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1 large egg, room temperature
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1/4 cup (56 ml) avocado oil
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2 teaspoons vanilla extract
For rolling
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1/2 cup (100 g) granulated sugar
Instructions
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Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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Using a blender or food processor, process the freeze-dried strawberries in two batches until you have a mix of fine powder and small pieces. You should end up with about 1/2 cup strawberry powder for the cookie dough and 1 to 2 tablespoons reserved for the sugar coating. Set aside.
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In a medium bowl, whisk together the strawberry powder for the dough, flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl using a handheld mixer, or a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium high speed until light and fluffy, about 3 minutes.
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Add the egg, oil, and vanilla extract, then beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
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Reduce mixer speed to low and add the dry ingredients in two additions, mixing just until combined. Dough should be soft but not sticky.
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In a small bowl, combine the granulated sugar with the remaining 1 to 2 tablespoons of strawberry powder and mix until evenly combined.
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Using a cookie scoop (about 1 1/2 tablespoons), scoop dough, roll into balls, then roll each ball in the strawberry sugar until fully coated.
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Place dough balls 2 inches apart on the prepared baking sheet.
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Bake for 9 minutes, just until the edges are set. Centers will look slightly soft.
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Cool cookies on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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Store cookies tightly covered at room temperature for up to 1 week. Cookies freeze well for up to 3 months. Unbaked dough balls can also be frozen for up to 3 months. If freezing unbaked dough, do not roll in strawberry sugar until just before baking. Thaw dough overnight in the refrigerator, then roll in sugar and bake as directed.
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