There’s something irresistibly charming about strawberry cookies. These soft, sweet treats are bursting with the fresh, fruity flavor of strawberries, making them perfect for spring picnics, summer gatherings, or as a cheerful snack on any day. If you’re looking for a delicious twist on traditional cookies, this strawberry cookie recipe is sure to delight your taste buds.
Ingredients:
- 1 cup fresh strawberries, finely chopped
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: white chocolate chips or a drizzle of melted white chocolate for topping
Equipment Needed:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet lined with parchment paper
- Cooling rack
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the strawberries: Rinse, hull, and finely chop the strawberries. Place them on a paper towel to absorb excess moisture.
- Dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Creaming butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped strawberries. If using, stir in white chocolate chips.
- Form the cookies: Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place in the oven and bake for 12-15 minutes, or until the edges are just turning golden. Be careful not to overbake to keep them soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Tips and Variations:
- Drizzle with white chocolate: Once cooled, drizzle the cookies with melted white chocolate for an extra touch of sweetness and elegance.
- Lemon zest: Add a teaspoon of lemon zest to the dough for a vibrant, citrusy twist.
- Freeze-dried strawberries: For a more intense strawberry flavor and a pop of color, consider adding chopped freeze-dried strawberries to the dough.
Storing:
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months.
FAQ:
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them well, and pat them dry to remove excess moisture.
- How can I ensure my cookies don’t become too soggy? Ensuring your strawberries are not overly wet is key. Use a paper towel to pat them dry after chopping.
- Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free flour blend.
Conclusion:
These strawberry cookies are a delightful treat that pairs beautifully with a glass of cold milk or a cup of tea. They’re easy to make and even easier to love. Whether you’re baking a batch for a special occasion or just as a treat for yourself, they’re sure to bring a smile to anyone’s face.
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