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.
How to Make Strawberry Cookies
- 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 fold in the chopped strawberries just until combined.
- Either form into balls or drop by spoonfuls (approximately the size of a golf ball.
- Place on cookie sheets, sprinkle with a little sugar and bake for approximately 15 minutes.
- Let cool completely.
Easy Strawberry Cookie Ingredients
- Sugar
- Vegetable Oil
- All Purpose Flour
- Lemon Juice
- Egg
- Baking Powder
- Vanilla
- 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.
How to store the strawberry cookies
Store the completely cooled cookies in an airtight container or bag, they will keep for up to 3 days at room temperature or up to a week in the fridge.
How to freeze the cookies
Freeze the completely cooled cookies on a cookie sheet for about 1-2 hours until firm then place in a freezer safe container or bag. They will keep for up to 3 months in the freezer. Thaw the cookies at room temperature.
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 large egg
- 2 tablespoons lemon juice
- ½ cup vegetable oil*
- ½ teaspoon vanilla
- ½ cup + 2 tablespoons granulated sugar
- 1¾ cups all purpose flour
- 1½ teaspoons baking powder
- 1 cup chopped strawberries
*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.
I wish I could post pictures, these came out absolutely perfect!
Hi Seth, thanks so much. I wish you could too (if you have instagram you can tag #anitalianinmykitchen).
I want to make these. I’m just wondering, would they be a mushy mess if I used frozen strawberries?
Hi Jennifer, they should be ok, don’t thaw the strawberries before using though.
These were super-delicious and easy to make! I reduced the sugar to 80g since my strawberries (they’re everywhere in Canada now) were sweet and there’s also the sprinkling of sugar on each cookie. Also, I used only 1 tsp baking powder for less puffy cookies. Thank you for sharing this recipe. 🙂
Hi Christi, thanks so much, so glad you enjoyed them. Take care.
I made these cookies turned it wonderful! I replaced the egg with applesauce, and used gluten free flour. I have a very young grandson who is severely allergic and I’m already looking for recipes for new treats for him. These were scrumptious!
Hi Lynda, thanks so much, so glad they worked out for your grandson. Take care.
I subbed a mashed banana instead of the oil, and added chocolate chips. Delicious! More like little cakes than cookies, and not too sweet.
Hi Rayna, thanks so glad you enjoyed it. Take Care.
I never ever comment on recipes but I had to say this recipe is awesome! I’m a good cook but not a great baker and they came out wonderfully! Drizzled with melted Nutella – thanks!
Hi Tania, thanks so much, glad you enjoyed them. Take care.
These were a great way to use my over abundance over super ripe strawberries. Like others have said, the dough was really sticky. Solution? Drop it with a spoon. I used butter instead of oil and a stand mixer for all of it. They are more like biscuits than cookies, but super yummy. Made two batches. Ended up with 48 cookies! Sharing with my neighbors during this quarantine. Posted on Instagram. Highly recommend, especially as a breakfast treat.
Hi Jen, thanks glad you enjoyed the. Take care.
This is an amazing recipe and you should try it some time. They were the best cookies i have had in my life. Thanks Rosemary
Hi William, thanks so much, so glad you enjoyed them. Take care.
Is this supposed to be baking powder and not baking soda? Thanks!
Hi Aimee, no it’s baking powder. These cookies are cake like.
After you’re done making them do you have to refrigerate them?
Hi Mary, 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. Hope that helps.
This is a very light and not overly sweet scrumptious cookie, with just a hint of strawberry flavor. I and my family love it! I didn’t need to “roll” the dough — the dough was thin enough to just drop it by the teaspoon. It does, indeed, taste like something from a gourmet bakery!
Thanks Diana, so glad you enjoyed them. Take care.
This is the best cookie. It reminds me of a strawberry cookie at a local fancy bakery. It’s so delicious, I’m making another batch and freezing. It’s great for the masses of people who can’t have dairy. Thank you!
Hi Ani, thanks so much, take care.
Mine would not mix well so I had to add more oil to get to mix then it was REALLY sticky?? What did I do wrong? I didn’t substitute anything and followed to a T.. HELP this is only the 3rd time I’ve made cookies in my life and almost 40
Hi Cindee, you shouldn’t have to add more oil, it is drop cookie, so you don’t handle the dough, you drop it by spoonfuls. Let me know.
Same thing happened to me and I followed it to a T as well. It was like a crumb texture. The recipe said to roll into balls, so I did and it was a sticky mess. Their in the oven now, but they weren’t close to being done @15mins. Perhaps my egg was too small? I used one egg, but we use medium eggs normally. WIll try again, but start with 1C Flour and add 1/4 more at a time. 1, 3/4 C was way too much for my. Altitude perhaps?
These were so easy to make! But I gotta day that the cookies somehow had a more cakey texture, is there any way to make it more cookie-like? If not then it’s totally fine! My entire family were happy and content and so was I!
Hi Suha, thanks, yes they are made to be cake like, maybe chop the strawberries smaller and maybe flattening the cookies with a fork might help. Let me know. Take care.
I did follow the ingredients but my cookies turn out very soft and moist on some part because of the cookies giving it a weird texture. Beside that the cookies were lovely and I did enjoyed them.