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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.

strawberry cookies on a wire rack

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.

strawberry cookies how to make raw dough and shaped cookies


 

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.
strawberry cookies on a wire rack
  • 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.

strawberry cookies on a wire rack

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!

up close strawberry cookie on a rack
strawberry cookies on a wire rack

Easy Strawberry Cookies

Rosemary Molloy
Easy Strawberry Cookies made with Fresh Strawberries and baked in 15 minutes.  One  bowl, no beaters necessary, soft, delicious cookies. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 125 kcal

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.

    Notes

    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.

    Nutrition

    Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 4mg | Potassium: 62mg | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 5.4mg | Calcium: 19mg | Iron: 0.7mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    300 Comments

    1. 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?

    2. 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!

    3. 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! 🙂

    4. 5 stars
      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,

      1. 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.

    5. 5 stars
      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.

      1. 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.

    6. 5 stars
      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!

    7. 5 stars
      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.

    8. 5 stars
      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!

    9. 5 stars
      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.

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