Strawberry cookies are a delightful treat that bring a burst of fruity flavor and a soft, chewy texture to your dessert table. This recipe combines the natural sweetness of strawberries with a cookie base that’s incredibly easy to whip up. Perfect for a sunny afternoon snack, potluck, or even just as a sweet surprise for your family, these cookies are sure to brighten anyone’s day. I remember the first time I baked these; the aroma filled my kitchen, and soon enough, my friends were asking for the recipe. Let’s dive into why these strawberry cookies deserve a place in your baking rotation.
Why You’ll Love This Dish
There are many reasons to add these strawberry cookies to your recipe collection. For starters, they are incredibly simple and quick to make, making them perfect for those busy weeknights when you crave something sweet without spending hours in the kitchen. They are also the ideal recipe to get kids involved in cooking; the vibrant color and fruity flavor are sure to excite any little baker. Plus, using frozen strawberries not only saves time but also ensures you can whip up a batch year-round.
“These strawberry cookies are a game changer! I made them for a family gathering, and they disappeared within minutes. Everyone asked for the recipe!” – Happy Baker
How This Recipe Comes Together
Making these strawberry cookies is as easy as pie. You’ll start by combining your ingredients, mix them well, and scoop the dough onto the baking sheet. With a baking time of just 9 to 10 minutes, you’ll have a delicious treat ready before you know it. Whether you’re baking alone or sharing the experience with friends, the process is straightforward and fun.
What You’ll Need
To get started, gather the following ingredients:
- ¾ cup frozen strawberries (thawed)
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- A pinch of sea salt
- ½ cup powdered sugar
- 1 tsp milk
Feel free to swap out gluten-free flour if you need a gluten-free version. Just ensure it’s a 1:1 replacement for best results.
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.
- Place the frozen strawberries in a microwave-safe bowl and heat for 60 to 90 seconds, until they are thawed and juicy. Don’t drain any of the juices!
- In a stand mixer, combine the cold butter cubes and granulated sugar. Beat on high for about 2 minutes until well combined.
- Add the thawed strawberries along with their juices to the butter and sugar mixture, mixing until incorporated.
- Gradually add the flour, baking powder, and sea salt. Stir until just combined.
- Use a cookie scoop to drop balls of dough onto the prepared baking pan, spacing them about 2 inches apart.
- Bake for 9 to 10 minutes, or until the edges are set. Remove from the oven and allow to cool on the baking sheet.
- For the glaze, mix the powdered sugar with the milk in a small bowl until smooth. Drizzle this over the fully cooled cookies.
- Enjoy your mouthwatering strawberry cookies!
Best Ways to Enjoy It
Once your strawberry cookies are ready, there are various ways to serve them. Enjoy them warm with a glass of cold milk or serve them alongside a scoop of vanilla ice cream for an indulgent dessert. For a brunch gathering, try pairing them with a fresh fruit platter or alongside a light yogurt dip. They also work surprisingly well with a cup of tea or coffee, adding a refreshing twist to your afternoon break.
Keeping Leftovers Fresh
To keep your strawberry cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to extend their shelf life, consider freezing them! Just place the cookies in a single layer on a parchment-lined sheet, freeze until solid, then transfer them to a freezer-safe bag. They’ll keep for up to three months, allowing you to pull them out whenever you have a craving.
Helpful Cooking Tips
- Do Not Overmix: When adding the flour mixture, stir just until combined to ensure your cookies remain soft and chewy.
- Use Cold Butter: Starting with cold butter helps create a thicker cookie that doesn’t spread too much while baking.
- Thawing Strawberries: Make sure the strawberries are completely thawed and juicy for the best flavor infusion into the cookies.
Creative Twists
Feeling adventurous? Try adding a splash of vanilla extract to the mixture for an extra layer of flavor, or toss in some white chocolate chips for sweetness. You can also substitute half of the strawberries with other berries like raspberries or blueberries for a mixed berry cookie. If you’re up for it, a sprinkle of lemon zest in the dough can add a zesty brightness that complements the strawberries beautifully.
Your Questions Answered
Can I use fresh strawberries instead of frozen?
Yes, but you might want to adjust the baking time since fresh strawberries have less moisture. Simply chop them finely and consider adding a tablespoon of sugar to the dough.
How long do these cookies stay fresh?
When stored properly in an airtight container, strawberry cookies can last for about five days at room temperature or up to three months in the freezer.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free 1:1 flour blend, and you’ll achieve delicious results without the gluten.
What should I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough for about 30 minutes before baking. This helps them maintain their shape.
Is it okay to double the recipe?
Yes, feel free to double the recipe! Just ensure you have enough baking pans and space in your oven.
Can I skip the glaze?
Yes, while the glaze adds a beautiful finish and sweetness, the cookies are delicious on their own.
Could I use margarine instead of butter?
While possible, using margarine might alter the texture and flavor of the cookies slightly. For best results, stick to unsalted butter.
Are these cookies suitable for freezing?
Yes! These cookies freeze very well. Make sure to let them cool completely before placing them in the freezer.
Print
Strawberry Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delightful strawberry cookies bring a fruity flavor and a soft, chewy texture, perfect for any occasion.
Ingredients
- ¾ cup frozen strawberries, thawed
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- A pinch of sea salt
- ½ cup powdered sugar
- 1 tsp milk
Instructions
- Preheat your oven to 350°F and line a baking pan with parchment paper.
- Place the frozen strawberries in a microwave-safe bowl and heat for 60 to 90 seconds, until thawed and juicy. Do not drain any juices.
- In a stand mixer, combine the cold butter cubes and granulated sugar. Beat on high for about 2 minutes until well combined.
- Add the thawed strawberries along with their juices to the butter and sugar mixture, mixing until incorporated.
- Gradually add the flour, baking powder, and sea salt. Stir until just combined.
- Use a cookie scoop to drop balls of dough onto the prepared baking pan, spacing them about 2 inches apart.
- Bake for 9 to 10 minutes, or until the edges are set. Remove from the oven and allow to cool on the baking sheet.
- For the glaze, mix the powdered sugar with the milk in a small bowl until smooth. Drizzle this over the fully cooled cookies.
- Enjoy your mouthwatering strawberry cookies!
Notes
Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
