The simplest, prettiest cookie to celebrate the sweet flavor of strawberries. While many strawberry cookie recipes use artificial strawberry flavors, you won’t find anything artificial here. Real, ripe strawberries are the star of this show.
These come together very quickly and you won’t even need a mixer. Just nine ingredients, a bowl and a whisk brings these to life.
Well, I suppose a decent knife to chop the strawberries should be mentioned too. But, you get what I mean, this recipe is just about as simple as they come.
How To Personalize These Cookies
There are a couple variations you can play with if desired.
The melted butter can be replaced with canola oil, coconut oil, or even olive oil if you prefer.
If you are using butter, You can opt for either salted butter or unsalted and a ½ teaspoon of salt.
A one-for-one gluten-free flour like this one works fine if you are gluten-free.
An extra special but totally optional final step to these cookies is dropping crunchy sugar on top just before baking and drizzling sweet icing over the cookies afterward.
I mean, It’s not optional for me since it’s my favorite part, but to each their own. But seriously, you should definitely go for it.
Okay, on to the super simple method to prepare these strawberry beauties!
Instructions For Easy Strawberry Cookies
Gather your ingredients and preheat your oven to 350 degrees.
This includes melting your butter, on the stove top or microwave, and letting it cool to about room temperature but still liquid.
You will also want to go ahead and chop your strawberries. The ¾ cup measurement is for the chopped strawberries. It comes out to about 8-10 strawberries depending on their size.
In a large bowl add your melted butter, the egg, granulated sugar, lemon juice, and vanilla. Whisk it well until combined.
In a separate bowl, stir together the flour, baking powder, and salt (if you are using unsalted butter).
Now combine the two mixes together by dumping the dry mix into the larger bowl containing the liquid ingredients.
This will form a thick, somewhat dry cookie dough. It takes a bit of effort by hand to combine and you may want to recruit your hands for help to get all the crumbs together.
Next, add the chopped strawberries and mix again.
The color! So beautiful. Make sure the strawberries end up evenly distributed so there are fairly equal amounts in each cookie.
You could even keep some extra chopped strawberries at the ready in case any of your cookies need a little extra once on the pan.
With the cookie dough ready you can prepare your pans. You’ll likely need two cookie sheets to fit all the dough. Line each of them with a sheet of parchment paper.
Using a small ice cream scoop or tablespoon, scoop globs of dough onto the cookie sheets.
The dough won’t spread much so you can fit 12 cookies if your scoops aren’t too big. Press the dough gently with your fingers to flatten them a bit.
An optional addition at this point would be to sprinkle your dough balls with coarse sugar, such as turbinado sugar, also called raw sugar. This adds a charming crunch to your cookie tops once baked, as well as a slight sparkle.
Time to bake! Set your timer for 13 minutes and check them, baking in two-minute increments until the bottom edges just begin to brown. Be aware, it can be easy to over bake them if you wait for the tops to look done.
When it’s time to pull out the cookies let them sit on the pans for about 10 minutes before transferring to a wire rack. Once on the cooling rack allow them to cool completely to room temperature.
While they are baking or cooling, make a simple glaze by combining powdered sugar, vanilla, a dash of salt, and heavy cream. Milk can be used instead of cream if that’s what you have, you will need less of it than cream.
Another option would be to add some lemon juice to the glaze. No more than a tablespoon will give you a nice complimentary flavor for the strawberries without being an overpowering lemon taste.
When the cookies have cooled completely drizzle the top of each of them with the glaze.
Give them some time to harden while resting on the wire cooling rack. Though, if you must, go ahead and take a bite while it’s still soft and gooey!
How To Make Easy Strawberry Cookies
Pre-heat the oven to 350F and line 1 or 2 cookie sheets with parchment paper.
Gather your ingredients and melt the butter in a saucepan.
In a large bowl whisk together the egg, lemon juice, melted butter, vanilla, and sugar until completely combined.
In a smaller bowl combine the flour, baking powder, and salt.
Chop up the fresh strawberries.
Add the dry ingredients to the wet and stir to combine.
Mix in the chopped strawberries.
Scoop balls of dough onto the prepared cookie sheets, pressing down gently with your fingers. Sprinkle each cookie with coarse sugar.
Bake cookies for 13-15 minutes until just beginning to brown on the edges.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire cooling rack to cool completely.
While the cookies are cooling, mix the glaze. Whisk together powdered sugar, vanilla, a pinch of salt, and heavy cream.
When the cookies are cool, while still on the wire cooling rack, drizzle each of them with glaze. Let them sit for five minutes for the glaze to harden. Enjoy!
For the cookies:
- 1 egg
- 2 tablespoons lemon juice
- 1/2 cup melted butter (if unsalted, add ½ tsp salt)
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 ¾ cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 cup chopped strawberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or 3 tablespoons heavy cream
- 1/4 teaspoon pure vanilla extract
- Optional: 1 tablespoon lemon juice
- Pre-heat the oven to 350F and line 1 or 2 cookie sheets with parchment paper.
- In a large bowl whisk together the egg, lemon juice, melted butter, vanilla, and sugar until completely combined.
- In a smaller bowl combine the flour, baking powder, and salt. Add the dry ingredients to the wet and stir to combine. Mix in the chopped strawberries.
- Scoop balls of dough onto the prepared cookie sheets, pressing down gently with your fingers. Sprinkle each cookie with coarse sugar.
- Bake cookies for 13-15 minutes until just beginning to brown on the edges. Let the cookies cool on the pan for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Meanwhile, mix the glaze. Whisk together powdered sugar, vanilla, a pinch of salt, and heavy cream. (Lemon juice if using)
- When the cookies are cool, while still on the wire cooling rack, drizzle each of them with glaze. Let them sit for five minutes for the glaze to harden. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 2 cookies
Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 60mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 27gProtein: 4g
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