Get the Recipe: Copycat Trader Joe's Strawberry Doodle Cookies
This Copycat Trader Joe's Strawberry Doodle Cookies recipe shows you how to make the beloved strawberry sugar cookies at home. Made with butter, dried strawberries, freeze-dried strawberries, and cream of tartar, these cookies have soft centers, chewy edges, and plenty of real strawberry flavor.
Ingredients
For the Strawberry Sugar Topping
- ¼ cup (0.25 ounces or 7 grams) freeze-dried strawberries
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
For the Cookie Dough
- 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 ¼ cups (8.75 ounces or 248 grams) granulated sugar
- ¼ cup tightly packed (1.85 ounces or 52 grams) light OR dark brown sugar
- 2 large eggs, at room temperature
- ¼ cup (2 ounces or 57 grams) dried strawberries, diced into ¼-inch pieces
Equipment
- food processor
- (3-Tablespoon) cookie dough scoop
Instructions
- First, prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Make the strawberry sugar topping. Use a food processor to pulse the freeze-dried strawberries into a fine powder. Add the sugar for the topping and pulse 2 to 3 times to combine. Pour into a shallow bowl.
- Mix the dry ingredients for the cookie dough. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar for the cookie dough, and brown sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Add the eggs, then the dry ingredients and dried strawberries. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Add the dried strawberries all at once and mix until the fruit is evenly distributed throughout, about 1 minute.
- Assemble the snickerdoodles. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the snickerdoodles. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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