Easy Strawberry Cookies made with Fresh Strawberries and baked in 15 minutes. One bowl, no beaters necessary, soft, delicious cookies. The perfect summertime cookie recipe.
Sprinkle a little powdered sugar or drizzle with melted chocolate and make them extra special.
Easy Strawberry Cookies
Easy Strawberry CookiesI am now starting to get into strawberry mode. And since the season has just started here in Italy, I knew I had to make a batch of Strawberry Cookies again.
And to tell the truth I have been on a roll these days with “recipes the Italian won’t share” including Strawberry Cream Cheese Strudel , Chocolate Panna Cotta with a tasty Strawberry Topping and this popular Strawberry Mousse, of course these cookies are still on the list.
I really hope you are not sick of strawberries yet, because I still have a couple of recipe waiting in the wings!
But these cookies I just had to post. 1. They are really good and make a great snack. 2. All you need is one bowl, a whisk and a spatula.
How to Make Strawberry Cookies
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In a large bowl whisk together the egg, juice, oil, vanilla and sugar, until well combined.
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Add flour and baking powder and mix until combined.
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Gently fold in the chopped strawberries just until combined.
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Either form into balls or drop by spoonfuls (approximately the size of a golf ball.
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Place on cookie sheets, sprinkle with a little sugar and bake for approximately 15 minutes.
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Let cool completely.
Strawberry Cookies
Easy Strawberry Cookie Ingredients
- Sugar
- Vegetable Oil
- All Purpose Flour
- Lemon Juice
- Egg
- Baking Powder
- Vanilla
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and of course Fresh Strawberries
How to Store Strawberry Cookies
The cookies should be stored in an airtight container. They can be left out at room temperature (if it isn’t too warm) over night. Longer than that they should be stored in the refrigerator. They will keep for up to a week.
Or they can be frozen in an airtight container or freezer bag. Cookies will last up to 3 months in the freezer.
By the time strawberries are finished here in Italy I will be making my way to Canada to be re introduced to them for the start of the summer. So I might just have to think of a few more recipes.
Do you plant strawberries? I can remember every year I would plant my own Strawberries in Pots and my kids could not wait for the first strawberry to appear.
There is nothing like home grown strawberries especially in Strawberry Cookies. Enjoy!
And while you are at it why not plant a few tomatoes in pots too!
Easy Strawberry Cookies
Ingredients
- 1 egg
- 2 tablespoons lemon juice
- 1/2 cup vegetable oil* (100 grams)
- 1/2 teaspoon vanilla
- 1/2 cup + 2 tablespoons granulated sugar (112 grams)
- 1 3/4 cups all purpose flour (227 grams)
- 1 1/2 teaspoons baking powder
- 1 cup chopped strawberries (140 grams)
*I use corn or sunflower oil
Instructions
- Pre-heat oven to 350F (180C) line 1 or 2 cookie sheets with parchment paper.
- In a large bowl whisk together the egg, juice, oil, vanilla and sugar, until well combined.
- Add flour and baking powder and mix until combined, gently mix in the chopped strawberries just until combined. Form into balls (approximately the size of a golf ball. Place on prepared cookie sheets, sprinkle with a little granulated sugar and bake for approximately 15 minutes. Let cool completely and enjoy! Dust with powdered sugar before serving if desired.
Sherloon says
Hi! I’ve tried the recipe and thank God for this cause this was one of the easiest cookie I’ve ever made! However I do notice the cookies were soft after they were completely cool down instead of crispy. Did I make them right?
Rosemary says
Hi Sherloon, thanks, and yes the cookies are soft rather than crispy. Glad you liked them.
Sharon says
Hey !! This recipe looks sooo good ! But I was wondering if I could use ripe frozen strawberries? I just have a bunch and want to use them. Thank you!
Rosemary says
Hi Sharon yes you can, just use them frozen, don’t thaw them. Let me know how it goes.
Isabel says
Could I add white chocolate chips to this?
Rosemary says
Hi Isabel, I think that would be fine, start with maybe a 1/4 cup. Let me know how it goes.
Aya says
Hello, this seems like a wonderful recipe for a novice baker like me and I’m very tempted to try it right away! Just curious though, would it be alright to use 50:50 ratio of melted butter and oil instead of 100% oil/buter? Or should I just use either one only? Also wondering if the lemon juice can be substituted with lime as good quality lemons are quite pricey at where I live. Thank you! 🙂
Rosemary says
Hi Aya, sure half and half would be fine. And yes lime juice is a good substitute. Let me know how it goes.
Kelly Albachten says
Just found your recipe and it looks yummy! So going to try it.
Rosemary says
Thanks Kelly, I hope you like them, let me know how it goes.
Fred Rutherford says
I had been thinking about baking this cookie recipe for about a week, but my wife beat me to it. She used wheat flour, less sugar, and olive oil. They tasted delicious. She read the recipe on line and now wants it printed so we will be baking them in the future,
Rosemary says
Hi Fred, thanks so much, glad you both enjoyed them.
Norma says
Could I use butter instead of oil?
Rosemary says
Hi Norma, yes you can, just be sure to melt the butter and let it cool before adding. The substitute is one for one. I hope you enjoy them.
Lara says
I wanted to make this recipe again but I have no lemons do you think I can use lime?
Rosemary says
Hi Lara, I don’t know if it would work with either lemon or lime, maybe another type of berry would be better.
LAUREN CORMIER says
I just made these, used cream cheese in same amount instead of oil. They were very wet and I thought this will never work but spooned them out and cooked them anyway. OMG, they are delicious! I will be making these again, next time I’m going to try blue berries. Great easy recipe.
Rosemary says
Thanks Lauren, glad you enjoyed them.
Lucia says
Can i freeze the dough?
Rosemary says
Hi Lucia, that shouldn’t be a problem, although I would freeze them ready for baking, form the dough on a cookie sheet, freeze until firm (a couple of hours) place in a freezer safe bag or container, bake right from frozen. It might take a few minutes more to bake.
Chelsea says
What a lovely simple cookie! My 5yo son said how about we make strawberry cookies and a quick search led us to your site. We used a lighter olive oil and added a little lemon zest for the fun of it. The strawberry flavor really comes through. Also this recipe is perfect for kids to help with. Thanks!
Rosemary says
Hi Chelsea, thanks so much, I love when kids help with the baking. Take care.
Brenda says
Just made them tonight as I bought some prepicked berries and a lot were over ripe. I pulled those out and instead of just freezing them I decided to make something. Never thought of cookies but it was quick and few ingredients. I loved using oil instead of butter (used sunflower) One bowl and super quick to make. Light and fluffy. Love them and will make again and pass on if anyone wants to try something different.
Rosemary says
Hi Brenda, thanks so much, so glad you enjoyed them. Take care.
Raven says
I’m writing this as I wait for these cookies to come out of the oven. The smell is divine. These are my favorite cookies- they are so quick and easy to throw together, such little clean up, and absolutely delicious!
I wanted to share a happy accident. A few batches ago, I accidentally put in 1/2 tsp orange extract instead of vanilla, realized right after, and added 1 tsp of vanilla to try to overcome the orange taste. The extra citrus really helped the flavors pop and although they are great as is, I’ve been making them this way ever since! I also like to drizzle them with a bit of white chocolate (adding chips to the batter was a little too much for me, but the drizzle is perfection). I try to make them last a few days, they are perfect with my morning tea, but usually don’t get past day two. Thank you so much for sharing this recipe!
Rosemary says
Hi Raven, thanks so much, so glad you love them. I will have to remember the orange flavouring next time. Take care.
Hollie says
I made these cookies today after having an abundance of strawberries from strawberry picking. These cookies are so delicious! They are very light and flavorful. I love the cake like texture and so did my son, who proceeded to eat 5 cookies! I used a cookie scoop to make the cookies so my cookies were a little smaller, yielding 24 cookies. But that’s fine… more cookies to savor! Thank you for posting the recipe! I posted pictures on Instagram and tagged you.
Rosemary says
Hi Hollie, thanks so much, so glad you enjoyed the cookies. And thanks for tagging me. Take care.