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
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Strawberry Doodle Cookies
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.
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.
Notes
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.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 165mgPotassium: 130mgFiber: 1gSugar: 21gVitamin A: 311IUVitamin C: 48mgCalcium: 9mgIron: 2mg
Tried this recipe?Let us know how it was!
Sandy
Oh boy…I’m a snickerdoodle lover so I knew these would be right up my alley! So good with the strawberry addition!!