Strawberry Milkshake Cookies

Unique Cookie Recipes

Strawberry Milkshake Cookies Recipe

If you love unique cookie recipes you will enjoy this yummy Strawberry Milkshake Cookies Recipe. Delicious strawberry flavours from the dehydrated strawberries, strawberry ice cream (we did say milkshake cookies) and strawberry jell-o! It's like the taste of summer in a cookie. Check out our recipe video below!

You should get about 36 cookies form this recipe but of course it always depends on how big your cookie dough balls are.

Make sure to pin this unique cookie recipe.

FAQ: 

What will I need to make these Strawberry Milkshake Cookies?

To make these Strawberry Milkshake Cookies, you will need the following ingredients: 

• all-purpose flour
• corn starch
• baking soda
• salt
• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• strawberry ice cream
• strawberry Jell-O powder
• dehydrated strawberries
• sprinkles (optional) jimmies

To make these Strawberry Milkshake Cookies Recipe, you will need the following supplies: 

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• measuring cups and spoons of various sizes
• mixing bowls of various sizes
• electric mixer
• spatula
• 2-tablespoon sized cookie scoop
• baking sheets
• parchment paper

Can I freeze these Strawberry Milkshake Cookies?

Yes, these cookies can be frozen for up to two months if sealed well in a food storage container or food storage bag. Bring cookies back to room temperature before serving.

Make sure to check out some of our other delicious recipes like the following:

• Creamy Parmesan Chicken Recipe
• Cotton Candy Baked Donuts Recipe
• Strawberry Shortcake in a Jar
• Black Forest Brownies Recipe
• Strawberry Coffee Cake

Can I use fresh strawberries instead of dried strawberries?

No, fresh strawberries have too much moisture to be used in this recipe.

Can I use freeze dried strawberries instead of dried strawberries?

No, you’ll need dried/dehydrated strawberries for this recipe. You’re looking for dried strawberries that are like the texture of raisins.

Check out our recipe video!

NOTES: 

* It is important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. To accurately measure the flour, either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter then use a spoon to scoop flour directly out of the bag and lightly place it into the cup. If you use the measuring cup to scoop flour directly from the bag, you’ll likely end up with 25% more flour than you actually need. This is because the flour gets packed down into the cup.

** Be sure to use ice cream and not “frozen dessert”. Check the label to be sure the strawberry ice cream you’re using is actually listed as iced cream.

*** For this recipe you’ll need dried/dehydrated strawberries - like the texture of raisins. Do not substitute with fresh strawberries or freeze dried strawberries.

**** Use jimmies (long oval sprinkles) not the small round ball style. The small round ball style of sprinkles tend to bleed color into the batter and they’re too crunchy to be used in cookies.

Now lets get to this recipe shall we? If you make these cookies let us know how you liked them.

Continue to Content

Yield: 36

Strawberry Milkshake Cookies

Print

If you love unique cookie recipes you will enjoy this yummy Strawberry Milkshake Cookies Recipe. Delicious strawberry flavours from the dehydrated strawberries, strawberry ice cream (we did say milkshake cookies) and strawberry jell-o! It's like the taste of summer in a cookie.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 15 minutes

Total Time 37 minutes

Ingredients

• 3 cups (420 grams) all-purpose flour*
• 2 teaspoons corn starch
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup (115 grams) unsalted butter, slightly melted (cold butter from fridge put in microwave on high for 30 seconds)
• 1 ¼ cups (250 grams) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup strawberry ice cream, packed**
• 1 tablespoon strawberry Jell-O powder
• 1 cup chopped dried/dehydrated strawberries, divided***
• ½ cup + 2 tablespoons sprinkles****

Instructions

In a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set aside for now.  

In a separate large bowl, beat together the butter and granulated sugar on high until mixed well and lighter in color (about 2 minutes).

Beat eggs and vanilla (on high) into the butter mixture until light and fluffy
(about 1 minute).

Beat ice cream and strawberry Jell-O powder into the wet mixture until mixed well.

Add flour mixture into the wet mixture and beat on low just until combined. Do not overmix.  

Stir in ¾ cup of the dried strawberries (leave the last ¼ cup to the side for now) and ½ cup of sprinkles (set the remaining 2 tablespoons aside for now). Be sure to stir this in using a spatula – do not use the electric mixer to beat these in. If the dough is over mixed, the cookies won’t be soft and chewy.

Line a baking sheet with parchment paper.

Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 30 grams each.

Top the cookie dough balls with the remaining ¼ cup of dried strawberries then roll the tops into the remaining 2 tablespoons of sprinkles. Use your hands to roll the cookies into round balls.

Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking.

Preheat oven to 350 degrees F. Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be 2 inches from each other on the baking sheet. The remaining cookies should stay in the freezer until you are ready to bake them.

Place one tray of cookies into the oven to bake. It is important to only bake one tray of cookies at a time to ensure even baking temperature for all cookies. Bake each tray of cookies for 11 to 12 minutes. The cookies will look slightly undercooked but they’ll continue to bake on the hot tray after you remove them from the oven. Baking the cookies for too long will result in dry cookies.   

Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely.

Store cookies in a sealed food safe container at room temperature for up to 5 days or in freezer for up to 2 months.

Notes

* It is important to measure out the flour accurately. Too much or
too little flour will affect how the cookies turn out. To accurately measure
the flour, either use a food scale to measure out the grams exactly or use the
spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter then use a spoon to scoop flour directly out of the bag and lightly place it into the cup. If you use the measuring cup to scoop flour directly from the bag, you’ll likely end up with 25% more flour than you actually need. This is because the flour gets packed down into the cup.   

** Be sure to use ice cream and not “frozen dessert”. Check the label to be sure the strawberry ice cream you’re using is actually listed as iced cream.

*** For this recipe you’ll need dried/dehydrated strawberries - like
the texture of raisins. Do not substitute with fresh strawberries or freeze
dried strawberries.

**** Use jimmies (long oval sprinkles) not the small round ball style. The small round ball style of sprinkles tend to bleed color into the batter and they’re too crunchy to be used in cookies.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 88mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 2g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.