Easy Strawberry Cookies
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.
I 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.
recipe Ingredients
- Sugar
- Vegetable Oil
- All Purpose Flour
- Lemon Juice
- Egg
- Baking Powder
- Vanilla
- and of course Fresh Strawberries
How to Make Strawberry Cookies
Gently fold in the chopped strawberries just until combined, do not over mix. Either form into balls or drop by spoonfuls on the prepared baking sheet. Sprinkle with a little sugar and bake until lightly golden. Cool and serve!
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!
More easy cookie recipes to try!
And while you are at it why not plant a few tomatoes in pots too!
Easy Strawberry Cookies
Ingredients
- 1 large egg
- 2 tablespoons lemon juice
- ½ cup oil (vegetable, coconut, light olive oil or melted butter)
- ½ teaspoon vanilla
- ½ cup + 2 tablespoons granulated sugar
- 1¾ cups all purpose flour
- 1½ teaspoons baking powder
- 1 cup chopped strawberries
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.
I made these cookies. Absolutely delicious! Picked the berries yesterday and made the cookies today. Super easy recipe. Would definitely make again!!
Hi Desiree, thanks so much, so glad you enjoyed it. Take care!
Delicious strawberry cookies! Made as instructed, the delightfully fresh strawberry flavor is easily detected because it’s not overcome by too much sweetness. While I prefer them as is, I will, as you suggested, drizzle white chocolate on some before sharing with Southern friends and neighbors who definitely prefer sweeter cookies. Thank you for posting this simple and delicious recipe!
Hi Angie, thanks so much, glad you enjoyed them. Take care!
Maybe it’s because I used coconut oil, but I did not find these cookies bland at all. They almost had a tropical flavor to them. Followed the recipe other than using a little brown sugar with the white sugar and I did add cream cheese chocolate chips. They are so good. Perfect way to use the strawberries my daughter and I picked
Hi Meredith, thanks so much, glad you enjoyed them. And yes great idea using coconut oil. Take care!
Very nice cookies! I found them a little bland but added a striped icing made of powdered sugar and lemon juice. Next time I would add more lemon flavor, maybe with some zest.
Hi Heidi, thanks, yes adding more zest give it more flavour. Take care!
I made these last night. But I adjusted a few things based on these comments. This made lightly sweet fluffy goodness. Here’s what I did.
1 egg
*no lemon juice*
1/2 cup melted unsalted butter
1 tsp vanilla
1/2 cup granulated sugar
2 tbsp brown sugar
1 3/4 c. Flour
1 1/2 tsp baking powder
1 c. Chopped macerated strawberries
These were good. But next time I’ll use salted butter.
Hi Lorie, thanks so much, and thanks for letting me know. Take care!
Would a bit of strawberry “dust” (from dried strawberries) add to the strawberry flavor of these cookies?
Hi Susan, I really don’t know I have never used strawberry dust but apparently it does had flavour. Let me know how it goes. Take care!
Hi, could I eliminate the lemon juice without it causing a problem? Lemon does not agree with me. Would I substitute it with water or just eliminate it and proceed with the recipe? Thanks.
Hi Teresa, you can just eliminate it and proceed with the recipe. I hope you enjoy them. Take care!
These are great. My baking philosophy is you find a recipe then see what ingredients you have and adjust (covid inspired ). Based on other comments I added 1tsp cinnamon, 1/4 tsp ginger and 1/8tsp black pepper. I like weighing do the strawberries were 170 grams. Used thawed frozen. Subbed as part of total flour 1/4 cup whole wheat, 1/4 graham cracker crumbs. 5 T oil. 1 T lemon salad dressing because I didn’t have juice and 2 T strawberry jam. Worked fine.
Hi Catherine, thanks so much, and great idea. Take care.
Pretty good!
I used 210g of AP flour since I dont trust measuring cups and they baked perfectly fine at 350F for me.
I did find them to be a bit bland even after dusting them with granulated sugar and some fun sprinkles. And kinda dry on the inside. Next time I will add more strawberries. I did not weigh how much I used but it was about 4/5th of a cup full of minced strawberries. Maybe a few dark chocolate chips too to add more moisture and a bit of gooeyness.
I would recommend also sprinkling a bit of salt on top of the dough before baking to bring out the sweetness more.
Hi Steph, thanks so much, glad you enjoyed them and thanks for tips. Take care!
I made the recipe exactly as written. The only difference that I did was use a cookie scoop rather than rolling the dough into balls. The cookies turned out fine although I thought that they were a little bland…more like a scone than a cookie. I like scones, so I was okay with them; however, I was taking them to an event, and I was concerned that others might not like them. Therefore, I made a second batch using unsalted butter. I feel that the butter made the cookies more “tasty”. Since I used unsalted butter, I did add a couple of shakes from a salt shaker “just because”. I can’t say for sure if the salt did anything or not. Oh, and I added a smidge more vanilla to the second batch.
Hi Janice, thanks for letting me know, I can’t get unsalted butter here, so I always use salted. Take care!
I also found them to be a tad bland, even after dusting with granulated sugar and some fun sprinkles. Adding salt definitely helps! Salt brings out sweetness in things. Next time I make this I’ll sprinkles a bit of salt onto the cookie dough balls before baking. I dont want to ruin the chemistry by adding the salt during the dough making process.
hey can if i use butter as a substitute to vegetable oil, should i use sated or unsalted butter? and how many cookies will this recipe bake for 1x?
Hi J, yes you can use melted butter, unsalted will be fine, and the recipe makes approximately 18 cookies. I hope you enjoy them. Take care!
These were delicious and so easy to make. They turned out great and were perfect for my nightly tea with my daughters. I love that they’re not too sweet.
Hi Meghan, thanks so much, so glad you and your daughters enjoyed them. Take care!
can you add white chocolate chips. and… can you make the balls & freeze them & bakeas needed.
Hi Alice, yes you could chocolate chips, and yes you can freeze them unbaked, freeze them until firm on a baking sheet, then move to a freezer container or bag. Take care!
Would it be possible to use coconut oil instead? I’m not sure how that would work but it’s my preferred oil!
Lovely sounding recipe.. can’t wait to try it!
Hi Taylor, sure I think it would work. Let me know how it goes. Take care!
Hi Rosemary.
Using coconut oil was delicious and I received many compliments from people at work!
Thanks for sharing!
Hi Taylor, thanks so much, glad they enjoyed the cookies! Take care.
These made a very slick batter with the quantity of oil used; they ended up being much more like circles of cake, and I had to bake them for 40 minutes to get cooked centers. Next time I would reduce the oil by a lot, at least half. I did like the sugar sprinkling on the top; I had never done that and it makes for a nice texture on the top!
Hi Nurg, it is only 1/2 cup of oil, are you sure you added the correct amount? The cookie balls shouldn’t be that large that it should take 40 minutes to bake, and they are a cakey cookie rather than a crunchy one. Hope that helps. Take care. Glad you like them though. 🙂
Yes, it was a half cup of oil! I don’t know, sometimes I follow a recipe exactly and get different results.
(I joke that I have different water, for example, because any “boil pasta” instructions always end up with me boiling it for twice as long as they say.)
Hi Nurg, oh ok, well another reason could be your flour, some flour absorbs liquid differently. Add less and see what happens as you said. Take care!
this happened with my batch! i added about a extra 1/8 cup of flour just before i made them into balls and it seemed to fix itself