These browned butter strawberry snickerdoodles are the perfect Valentine’s Day treat! They are chewy on the inside, crisp on the outside, have a slight nuttiness from the browned butter and the perfect punch of sweet strawberry flavor!
These browned butter strawberry snickerdoodles are SO GOOD y’all! I think it took me 5 batches to finally nail this recipe and I’m so, so happy to share it with you. These are perfect for Valentine’s Day, or really any time that strawberries are in season. We don’t really do much for Valentine’s Day, but I can’t resist making a sweet treat to mark the day along with some kind of special dinner.
Let’s talk gluten free baking. Baking was my first love before I went gluten free and started cooking my own meals. I still love it, there’s nothing quite as therapeutic as baking for me, but gluten free baking can also be a serious pain. First of all, I developed these cookies using Cup4Cup baking flour. Cup4Cup is absolutely my favorite flour for gluten free baked goods. These will also work with King Arthur Measure for Measure baking flour, but the texture will be slightly different.
Next, if you have a food scale, I highly recommend measuring your flour! I must have gotten a hold of some strange measuring cups, because the second time I made these they wound up all wrong. I realized my second set of measuring cups didn’t match the standard size! The way you scoop up your flour into your measuring cup can also make a difference (do not pack the measuring cup), so weighing helps prevent any inconsistency here.
Another important part of these cookies, browned butter! Browned butter is so incredible, it is nutty, just a bit salty, and lends the perfect flavor to these strawberry snickerdoodles. The trick to browned butter is to make sure it isn’t overcooked, the milk solids should be a nice light brown. You’ll melt the butter over medium heat on the stove, and once it is melted it will begin to sizzle and pop. Continue whisking it intermittently and it will quiet and begin to foam. Finally, you’ll start to see the browned milk solids rise up to the top of the foam – this is when it is time to pull it off the stove! Let it cool for at least 10-15 minutes before making the cookies.
Next, the most important part of these browned butter strawberry snickerdoodles – the strawberries! These cookies use both fresh strawberries and freeze dried strawberries. The freeze dried strawberries will be blended up so you can roll the cookies in them for that lovely pink coating. Trader Joe’s has the best price on freeze dried strawberries by FAR, but you can also find them at Whole Foods or order them on Amazon. For the fresh strawberries, dice them into 1/4 inch chunks and then lay them on paper towels to rid them of extra moisture, otherwise they will be hard to incorporate.
Finally, once you’ve finished making the cookie dough, it needs to be refrigerated for at least an hour. Then, you’ll roll it into 1-inch balls in the strawberry, sugar, and cinnamon mixture and bake! The cookies will still be slightly soft in the middle but will harden once you remove them from the oven. I hope you enjoy these browned butter strawberry snickerdoodles as much as we do!
Browned Butter Strawberry Snickerdoodles
These browned butter strawberry snickerdoodles are perfectly chewy with a slightly nutty flavor and sweet strawberries from both fresh strawberries inside and freeze dried strawberries on the outside!
- 1/2 cup salted butter
- 1 cup granulated sugar*
- 1 teaspon vanilla extract
- 1 egg yolk
- 1 tablespoon full-fat coconut milk
- pinch sea salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 1/2 cup gluten free flour blend, I like Cup4Cup
- 1/4 cup strawberries, cut into 1/4 inch squares
For the Coating
- 1 cup freeze-dried strawberries, blended into a fine powder
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Place the diced strawberries on a plate or baking sheet lined with a paper towel to let them release any excess moisture.
Place the butter in a saucepan over medium heat and whisk continuously until it begins to foam, about 5 minutes. Once you see browned bits rise to the top of the foam, remove from heat and let cool 10-15 minutes.
In a large bowl, add the butter and sugar. Beat with an electric mixer 2-3 minutes until fluffy and fully combined. Mix in the vanilla, coconut milk, and egg yolk.
Add in the baking soda, cream of tartar, and then add the flour in 1/2 cup at a time until fully incorporated. The mixture will be slightly crumbly. Add in the strawberries and knead the mixture with your hands until a ball is fully formed.
Refrigerate the dough for at least one hour up to overnight.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
Sift the blended freeze dried strawberries if any clumps are present, and then whisk in the sugar and cinnamon. Shape the dough into 1 1/2 inch balls with a tablespoon, then roll in the strawberry powder. Place on the baking sheet leaving a few inches between each cookie, as they will expand.
Bake for 12-14 minutes, until crisp on the outside and still slightly soft on the inside. Cookies will continue to harden once they come out of the oven. Let cool for 5-10 minutes and enjoy!
* You can substitute coconut sugar in these cookies but it will change the color!