Strawberry doodle cookies are the strawberry version of the classic snickerdoodle cookie, but rolled in sugar and strawberry powder. They're light and sweet with a bright strawberry flavor.

I saw a version of these Strawberry Doodle Cookies at Trader Joe's and knew immediately that I needed to make my own version. They're similar to a strawberry sugar cookie, but with cream of tartar added to the dough like a snickerdoodle. Perfect for the summertime!
For more strawberry recipes, try my strawberry snack cake, strawberry crumble cookies or my vanilla strawberry cake.
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Why You Will Love These Cookies
- Freeze Dried Strawberries: you can make these year round using freeze dried strawberries.
- Soft & Chewy: The texture of these cookies is so soft with the perfect chewiness.
- Strawberry Sugar: Once you make this you'll wonder what else you can add this fun sugar too!

Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my recipes, but unsalted works great too.
- Sugar: You will only need granulated sugar for these cookies.
- Cream of Tartar: This is used to create a little extra flavor like in a traditional snickerdoodle, and it also helps cookies stay soft.
- Freeze Dried Strawberries: You will use these in both the cookie dough and to make a strawberry sugar for rolling the cookies in.

Step by Step Instructions

- Step 1: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and mix on low until smooth, about 30 seconds.

- Step 2: Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.

- Step 3: Place ½ cup of freeze dried strawberries in plastic bag and break into small pieces. Pour into cookie dough and mix together.

- Step 4: Using a blender or a food processor, blend the freeze dried strawberries until it forms a powder. Add in the sugar and pulse 2-3 times until combined.

- Step 5: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in strawberry sugar mixture.

- Step 6: Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Sprinkle with leftover strawberry powder right after they come out if you have some.
Expert Baking Tips
- The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
- If you don't have a food processor or blender you can crush the strawberries as well, just keep in mind the larger chunks will brown more as they bake.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Storing & Freezing
Strawberry doodle cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week. I would wait to roll in the strawberry sugar until baking.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!

Strawberry Doodle Cookies
Ingredients
- 1 cup (227 g) salted butter
- 1½ cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 2⅔ cups (375 g) all-purpose flour
- ½ cup (14 g) broken up freeze dried strawberries
Strawberry/Sugar Mixture
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (9 g) freeze dried strawberries
Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and mix on low until smooth, about 30 seconds.
- Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Place ½ cup of freeze dried strawberries in plastic bag and break into small pieces. Pour into cookie dough and mix together.
- Using a blender or a food processor, blend the freeze dried strawberries until it forms a powder. Add in the sugar and pulse 2-3 times until combined.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in strawberry sugar mixture.
- Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Sprinkle with leftover strawberry powder right after they come out if you have some.










Sandy
Oh boy…I’m a snickerdoodle lover so I knew these would be right up my alley! So good with the strawberry addition!!