Strawberry Cookies Recipe: With Real Strawberries
The invention of the strawberry cookie is sheer genius. They took one of the most beloved fruits on the planet, and made it better by mixing it with butter and sugar! Unleashing the natural, juicy goodness of ripe fresh strawberries, but locking it up in a little floury prison. So, bask in the glory of these wondrous strawberry cookies, the perfection of human creativity in the kingdom of desserts!
Better than Grandma’s Strawberry Cookies
Of course, strawberry cookies made with fresh strawberries from your own garden will taste far superior than Grandma’s strawberry-flavored gelatin mix. Fresh-picked organic strawberries that lack the taste of preservatives and pesticides, go wonderfully with the love and lard that go into delicious cookies! You’ll never want cookies from a box again!
Easy Strawberry Cookie Ingredients
- Strawberries: Strawberries lend a subtle hint of “health” and a burst of color. The key to healthy delicious cookies is sneaking in strawberry pieces.
- Flour: Flour is key to assembling the perfect cookie. It is the molecular architect that builds the cookie’s structure. For a carb-free or gluten-free life, see the substitutions below.
- Baking powder: Baking powder is the leavening agent that causes the cookies to puff up, and allows them to be airy. Make sure to use aluminum-free baking powder (aluminum consumption and cooking in aluminum have been linked to Alzheimer’s disease).
- Salt: Not only does salt add a dash of confusion to the sweetness, but it also helps to lock in moisture – creating the perfect balance of cookie texture.
- Vanilla: Vanilla is the fragrance genius, adding a whiff of class and covering up any lingering doubts about the “complexity” of the cookie chemistry.
- Sugar: Sugar dances with the taste buds, adding delicious flavor and texture to cookies. Sugar also locks in moisture for a soft, chewy texture that everyone loves.
- Butter: Butter is the emulsifier extraordinaire, marrying the cookie flavors together, (or at least pretends to). Using butter as the primary fat source in your cookies ensures the most satisfying taste and texture. However, substitute options are listed below.
- Eggs: Eggs are the cookie dough binder. They are like diplomatic ambassadors, bringing all these ingredients together in a harmonious chemical union. Substitute options for eggs are listed below.
Equipment Needed to Make Fresh Strawberry Cookies from Scratch
How to Make Strawberry Cookies
Makes about 2 dozen fresh strawberry cookies, or click the 0.5x to make about 1 dozen strawberry cookies.
- 2½ cups flour
- 1 cup sugar
- 1 cup strawberries (about ⅜ pound of strawberries, or about 10 strawberries)
- ¾ cup butter (room temperature)
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- ½ teaspoon salt
- Mix room temperature butter (or melted if there is no time to warm) and sugar until smooth.¾ cup butter, 1 cup sugar
- Beat in the egg and vanilla.2 large eggs, ½ teaspoon vanilla
- Stir in baking powder, salt, and flour (it is easiest to leave the flour for last if mixing by hand). Mix for a few minutes, the dough will start off powdery, and then will clump together, and then become almost like bread dough.2½ cups flour, 1 teaspoon baking powder, ½ teaspoon salt
- Cover and chill for at least 1 hour (or more, up to 24 hours).
- Preheat oven to 400°F.
- Mix the prepared strawberry pieces into the dough.1 cup strawberries
- You can roll out the dough and use cookie cutters, or you can roll dough into balls and squish them flat with the bottom of a cup. Arrange dough on a cookie sheet (about 2 Tablespoons per cookie).
- Bake on an ungreased cookie sheet, at 400°F for about 11 minutes, until the tops or edges start to turn golden brown.
- Let the strawberry cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
Strawberry Cookie Substitute Ingredients
- Oatmeal strawberry cookies: Substitute 1.25 cups of flour with 1.25 cups of oats. Oats contain more minerals essential for health than all-purpose flour. These minerals include magnesium, manganese, zinc, phosphorus, potassium, and fiber.
- Frosted strawberry cookies: Mix 3 egg whites, 3.5 cups of powdered sugar, and 1 teaspoon of vanilla for royal frosting that is easy to decorate your strawberry cookie into a work of art.
- Strawberry cookies with cake mix: For the 1x recipe add a 15.5 ounce box of strawberry cake mix (or your favorite flavor), omit the baking powder and salt, reduce the sugar to 1/2 cup, and add 3/4 cup of flour.
- White chocolate strawberry cookies: Add about 1/3 to 1/2 cup of white chocolate chips per 1x batch of cookies, and mix them with the strawberries to the cookie dough batter.
- Chocolate chip strawberry cookies: Add about 1/3 to 1/2 cup of chocolate per 1x batch of cookies, and mix them with the strawberries to the cookie dough batter.
- Cream cheese strawberry cookies: Cream cheese will add a bit of flavor to the cookie, and allow the cookie to spread a bit more while baking. Substitute half the butter with cream cheese, or 6 Tablespoons of butter and 6 Tablespoons of cream cheese to equal the 3/4 cup per 1x batch of cookies.
- Vegan strawberry cookies: Substitute 2 eggs with 2 teaspoons of baking soda and 2 Tablespoons of vinegar per 1x batch of cookies. You could also substitute 2 eggs with 1/2 cup of applesauce. Substitute the butter with equal parts of your favorite vegetable oil.
- Lemon strawberry cookies: Add 3 Tablespoons of lemon juice, and 2 teaspoons of lemon zest from 1 lemon to the cookie dough.
- Healthy strawberry cookies: Substitute 1.25 cups of flour with 1.25 cups of oatmeal, or you can substitute 1 cup of sugar with 3/4 cup of honey or REAL maple syrup. Oats are higher in protein and fiber than flour, and reduces blood sugar spikes and crashes when compared to flour. Honey and REAL maple syrup also have nutritional benefits over sugar, you can learn more in this post.
- Gluten free strawberry cookies: Substitute 2.5 cups of flour for 2.5 cups of all-purpose gluten-free flour (use a rice blend for the best flavor). You may need to add 1.25 teaspoons of xanthan gum per batch of cookies, if it is not already blended in the flour.
- Frozen strawberry cookies: You can use frozen strawberries in this cookie recipe, however, if they are frozen whole, they may need to thaw a bit before dividing them into smaller chunks.
- Dried strawberry cookies: You can use dehydrated or dried strawberries in this cookie recipe, but I would rehydrate them first. Soak the dehydrated strawberries in water for about 15 minutes (while you’re making the batter base), they should be ready to add to the batter around the time to mix them in at the end. Chop the strawberries as needed before mixing them into the cookie dough.