I’m a mom of toddlers who saves way too many cookie ideas on Pinterest, and this is the one we actually make on repeat. These cookies are naturally pink from real strawberries (no food dye) and finished with a little flaky salt so they’re sweet, fruity, and a tiny bit fancy without extra fuss.
Why You’ll Like These
- Naturally pink: color comes from a quick strawberry reduction.
- Kid-approved: soft middles, crisp edges, gentle berry flavor.
- Weeknight-friendly: reduction is fast, dough chills 30 minutes.
Ingredients
Strawberry Reduction
- 300 g hulled strawberries (about 2 cups), fresh or thawed from frozen
- 1 tbsp granulated sugar
- 1 tsp lemon juice
Cookie Dough
- 170 g unsalted butter, softened (3/4 cup)
- 150 g granulated sugar (3/4 cup)
- 50 g light brown sugar (1/4 cup, packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/8 tsp almond extract (optional, but nice with strawberry)
- 100 g strawberry reduction (about 1/3 cup; from above)
- 300 g all-purpose flour (about 2 1/2 cups)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
To Finish
- Flaky sea salt (for topping)
- Coarse sugar for rolling (optional)
Instructions
- Make the reduction: Add strawberries, sugar, and lemon to a small saucepan. Cook over medium heat, stirring and mashing, until berries break down and the mixture bubbles. Continue simmering 10–15 minutes, stirring often, until very thick and jammy and reduced to about 100 g (roughly 1/3 cup). Scrape to a plate to cool to room temp. The thicker this is, the better the color and texture.
- Cream the butter and sugars: In a bowl, beat butter with granulated and brown sugar until light and fluffy, 2–3 minutes.
- Add wet ingredients: Beat in egg, vanilla, and almond extract (if using). Mix in the cooled strawberry reduction until evenly pink.
- Finish the dough: In a separate bowl, whisk flour, baking powder, baking soda, and fine salt. Add to the wet ingredients and mix just until no dry streaks remain.
- Chill: Cover and chill the dough 30–60 minutes to help the cookies hold shape and keep the centers soft.
- Bake: Heat oven to 350°F (175°C). Line two sheet pans with parchment. Scoop 2-tbsp portions (about 40–45 g), roll into balls, optionally coat in coarse sugar, and space 2 inches apart. Bake 10–12 minutes until the edges look set and the tops are slightly puffed with soft centers.
- Finish: While warm, tap the pan once on the counter to settle. Sprinkle a pinch of flaky salt over each cookie. Cool 5 minutes on the pan, then move to a rack.
Tips & Notes
- Don’t rush the reduction: If it’s runny, the cookies can bake pale or cakey. It should be thick like jam.
- Color varies: Different berries = different pink. Frozen works great, just reduce a minute or two longer.
- Make ahead: Dough keeps chilled 2 days; freeze scooped dough up to 2 months.
- Yield: About 18–22 cookies, depending on scoop size.
- Storage: Airtight at room temp 2–3 days, or freeze baked cookies up to 2 months.
Substitutions
- Dairy-free: Use a good plant butter (stick style), not margarine.
- Gluten-free: Use a 1:1 gluten-free flour blend by weight; add 1 tbsp milk if dough seems dry.
- Extras: Fold in 100 g chopped white chocolate or dark chocolate, or add 1/2 tsp lemon zest to the dough.