Fresh Strawberry Cookies (from Scratch)

why make this recipe

This cookie recipe uses fresh strawberries for a light, fruity treat. The cookies feel soft like cake and taste fresh. They use simple ingredients you may already have. They bake fast and are good for snacks or small parties.

introduction

These cookies mix fresh strawberries, jam, and a little lemon to bring bright flavor. The dough stays soft and makes ten delicate cookies. If you like fruit cookies, try this brown sugar rhubarb cookies recipe for another easy idea.

how to make Fresh Strawberry Cookies (from Scratch)

Follow the steps below in order. Read all steps first so you know what to do. Work gently so the cookies stay soft.

Ingredients :

• 1 1/4 cup (150g) all-purpose flour
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (35g) fresh strawberries, hulled and diced
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon strawberry jam
• 1/2 teaspoon pure vanilla extract
• 6 drops red food colouring
• 5 tablespoons (70g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar

Directions :

1. Preheat the oven to 375°F / 190°C.
2. In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.
3. In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.
4. Hull and dice the strawberries.
5. Using a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.
6. You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.
7. Pour in your prepared strawberry jam mixture, and mix it together until it’s well blended. Scrape down the sides of the bowl as needed.
8. With the mixer on low, slowly add in the dry ingredients. Stir until it’s just incorporated, being careful to not overmix. (Overmixing causes tougher cookies.)
9. Gently fold the strawberry pieces into the dough with a rubber spatula.
10. Scoop the cookie dough onto a parchment paper covered baking sheet. Each scoop should be a heaping tablespoon.
11. This recipe makes ten cookies. Bake for around 12 minutes. If you notice the edge of the cookie looking a little golden it is finished.
12. The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
13. Once the cookies have cooled they are ready to enjoy.

how to serve Fresh Strawberry Cookies (from Scratch)

Serve them at room temperature. They pair well with milk, tea, or a light coffee. Put a few on a small plate for a snack or line them on a tray for guests.

how to store Fresh Strawberry Cookies (from Scratch)

Store cooled cookies in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, freeze the cookies in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw at room temperature before eating.

tips to make Fresh Strawberry Cookies (from Scratch)

• Beat butter and sugar well. That makes the cookies light.
• Dice strawberries small so they mix into the dough easily.
• Do not overmix after adding flour. Stop when the dough just comes together.
• Use a heaping tablespoon scoop for even cookies.
• Let cookies cool on the sheet 5 minutes before moving to a rack to avoid breaking them.

variation (if any)

• Use raspberries instead of strawberries for a tart note.
• Add a tablespoon of white chocolate chips for extra sweetness.
• Skip the food colouring if you prefer a natural look.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first. Pat dry so the dough does not get too wet.

Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours. Let it sit 10 minutes at room temperature before scooping.

Q: Why are my cookies flat?
A: Likely overmixed or butter too soft. Chill dough 10–15 minutes before baking if needed.

Q: Can I use margarine instead of butter?
A: Butter gives the best flavor. Margarine may change texture and taste.

Q: How do I keep the cookies soft?
A: Store them in an airtight container at room temperature. Add a slice of bread to the container; it helps keep them soft.

Fresh Strawberry Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicate cookies using fresh strawberries that are soft like cake and bursting with fruity flavor.

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Ingredients

Scale 1x2x3x

• 1 1/4 cup (150g) all-purpose flour
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (35g) fresh strawberries, hulled and diced
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon strawberry jam
• 1/2 teaspoon pure vanilla extract
• 6 drops red food colouring
• 5 tablespoons (70g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar

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Instructions

1. Preheat the oven to 375°F / 190°C.
2. In a medium bowl, mix the flour, baking powder, and salt together. Set aside.
3. In a small bowl, whisk the egg, then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set aside.
4. Hull and dice the strawberries.
5. Using a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes until pale and fluffy.
6. Pour in the strawberry jam mixture and mix until well blended, scraping down the sides of the bowl as needed.
7. With the mixer on low, slowly add in the dry ingredients, stirring until just incorporated.
8. Gently fold the strawberry pieces into the dough with a rubber spatula.
9. Scoop the cookie dough onto a parchment paper covered baking sheet, using a heaping tablespoon for each cookie.
10. Bake for around 12 minutes until the edges are golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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Notes

For best results, beat the butter and sugar well, and be careful not to overmix the dough.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg