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.
What if the dough turns out too dry? What can i add to make it constant like the video tutorial?
Hi Becky start with a bit less flour and add until it comes to the same as the video. Hope that helps.
How do you store these? How long to they keep?
Hi Yvonne, store them in an air tight container, I explain it all in the post. 🙂
These cookies are delicious. I teach a cooking class once a week to adults with IDD and who are on the Autism spectrum, everyone loved them and they were very easy to make.
I will add a little bit more lemon juice and maybe a bit of zest when I make these again.
Hi Michael, thanks so much and so happy I could be part of it and glad that your class enjoyed the recipe. Have a great week.
Is it possible to make these gluten-free by switching out the flour in the recipe for gluten-free flour? They look delicious!
Hi Melissa, I don’t bake with gluten free flour so I can’t really say, you can try and see how it goes, I know some readers have used gluten free with great results. Let me know if you try it.
Hi, these look great. Can you puree the strawberries before mixing or does that add too much liquid? If so, any way to balance the liquid? Thanks!
Hi Cathy, I have never made them with puree but in my opinion if you puree them, it will add more liquid, certainly don’t add a cup of puree (you may want to pour it through a sieve so remove the seeds, if it is really liquidy you could heat it on low/medium heat until it thickens, be careful it doesn’t burn) maybe 1/4-1/2 cup and cut back on the flour by 1/2 cup and 2 tablespoons less sugar add more flour if needed, check the video and photos for the thickness of the dough to start. Let me know how it goes.
Thank you so much for your reply! I’m going to give a try and I’ll let you know how it goes!
What happens if you don’t use vegetable oil? I don’t have any on me right now, only extra virgin, canola, mct, and olive oil.
Hi Natalie, if you change the oil the taste will change also, olive oil will give it a really taste, in my opinion too strong for this cookie. I have never used mct oil so I can’t say for that one. What about melted butter, make sure it has cooled though. Let me know how it goes.
Incredibly delicious, thank you! My kids love them! May I know if I should use the same ratio of ingredients if I want to make 5x the amount at a go? We get a lot of strawberries in our garden in the summer.
Hi Rosie, thanks so much so glad your kids love them. And yes 5x everything and lucky you for all the strawberries, my daughter would love it. Take care.
Delicious cookies. Maybe some of the best I have ever made and so so simple! Thanks for a wonderful recipe, glad I stumbled across your site!
Hi Mandy, thanks so much, glad you enjoyed them. Have a great weekend.
These remind me more of a scone but with that being said, they’re super tasty!!
Thanks Ash, glad you enjoyed them.
can I use frozen strawberries?
Hi June, yes you can, just don’t thaw them. Let me know how it goes.
Hi there! I loved this cookie. Could you freeze the dough in advance and then bake them, or is it best to bake them and then freeze?
Thanks!
Hi Elizabeth for these cookies I think it is best to bake then freeze.
I made the cookies. So easy and so delicious !!!! Thank you Rosemary!!!! São Paulo, Brazil
Hi Fabio, thanks so much, so glad you liked them. Happy New Year.
A delicious cookie- soft & sweet.
Thanks Arlene, glad you liked it.
Going to try to make this today. Can you make it without the lemon juice?
Hi Kali, yes you can leave it out if you prefer. Let me know how it goes.
This is a great recipe! I love it with fresh strawberries. I used the same recipe and added blueberries instead of strawberries, it was great. Drizzled them with lemon icing. So good! Thanks for sharing.
Hi Candelina, thanks so much so glad you liked them. Have a great week.