Strawberry Cookies

Name: Strawberry Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 36 cookies
Ingredients: 1 cup old fashioned oats; 2 bags freeze dried strawberries; 1 cup unsalted butter; 1 ¼ cup granulated sugar; ¼ cup light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; ½ teaspoon kosher salt; 2 teaspoons baking powder; 2 cups all-purpose flour; 1 cup powdered sugar; ¼ cup heavy whipping cream; 1 Tablespoon freeze dried strawberry crumbs

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 2 mins
Servings
36 cookies
Calories
133 kcal
Course
Baked Goods
Cuisine
American

Strawberry Cookies

Nicole Henderson

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Strawberry Cookies are soft-baked cookies loaded with wholesome oats and dried strawberries. Topped with a sweet strawberry icing, these are not only beautiful, but delicious too!

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Ingredients

Servings

For the Cookies

1 cup old fashioned oats
2 bags freeze dried strawberries 0.7 ounce each
1 cup unsalted butter softened to room temperature
1 ¼ cup granulated sugar divided
¼ cup light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt
2 teaspoons baking powder
2 cups all-purpose flour

For the Icing

1 cup powdered sugar
¼ cup heavy whipping cream
1 Tablespoon freeze dried strawberry crumbs see notes

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Instructions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, set aside.
In a food processor, add oats and two bags of freeze dried strawberries. Pulse several times (I did 6 pulses) until oats and strawberries are combined, and the strawberries are mostly small crumbs. Set aside.
In a large mixing bowl, combine butter with 1 cup granulated sugar and brown sugar. Beat until creamy, about 2-3 minutes.
Add eggs and vanilla extract to the mixing bowl and beat until combined. Add in salt, baking powder, flour, and the oats with freeze dried strawberries. Mix until soft, but firm dough forms.
Using a large 3 Tablespoon cookie scoop, drop dough onto parchment paper lined cookie sheets, about 2 inches apart. Add the remaining 1/4 cup granulated sugar to a small bowl. Dip the bottom of a measure cup into the sugar then press down on the cookie dough balls until they are about 1/2-inch thick.
Bake cookies for 12-14 minutes in oven. Remove and use a spoon to shape the edges back into a perfect circle. Cool on pan 5 minutes, then remove and cool completely on wire rack before dipping in icing.
For the icing, whisk together powdered sugar, heavy cream and strawberry crumbs until smooth.
Pick up a cookie and gently dip the top into the icing, allowing the excess to drip off. Try not to let TOO much icing attach to the cookie. Alternatively you could use an offset spatula to spread a thin layer of icing on top of each cookie.
Allow the icing to set, about 30 minutes, then store in airtight container.

Notes

You'll need three bags of freeze dried strawberries (we buy the 0.7 ounce bags on Amazon). If you want to save a little money, buy two bags. Process them in the food processor (before adding the oats). Remove 1 Tablespoon of crumbs for the icing, then add the oats and process again).
Store: Keep cookies in an airtight container at room temperature for up to 7 days.
Freeze cookies in airtight container for up to 3 months. Thaw on counter (in container) overnight.
Oats- by processing the oats, the texture of the cookie is perfect. Don't process into fine crumbs though (you don't want it to be flour). You could use quick oats instead of the old fashioned oats, but don't use steel cut oats in today's cookie recipe.

Nutrition Information

Show Details

Serving 1cookie Calories 133kcal (7%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 26mg (9%) Sodium 50mg (2%) Sugar 11g (22%)