Soft Strawberry Cookies with Pistachios - Dried strawberries are the secret ingredient for making the best strawberry cookie recipe. These cookies with strawberries and pistachios are soft, slightly chewy, and have just the right hint of crunch!
Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Roughly chop the dried strawberries and pistachios.
In the bowl of an electric stand mixer, cream the butter and sugar together on high speed until light and fluffy, 3-5 minutes.
Scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the eggs, vanilla, baking powder, and salt.
Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, mix in the strawberries and pistachios. Immediately turn off the mixer as to not overbeat the cookie dough.
Roll the dough into 1 inch balls (approximately 1 ½ tablespoons) and place on the baking sheets 2 ½ inches apart.
Bake for 8-10 minutes until the edges are set, but the center still looks slightly under baked. Immediately sprinkle the tops with turbinado sugar, while the cookies are very warm, so the sugar sticks. Allow them to rest on the cookie sheets for 5 minutes before moving.
The pistachios are optional, but offer contrast and a touch of elegance. You can find both dried strawberries and freeze-dried strawberries at most major grocery chains, near the raisins and other dried fruits.