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.
excited to make these cookies… possibly today. thank you
Hi Cathy, thanks, I hope you enjoyed them.
Hi. I usually make cookies with either room temperature butter or vegetable shortening. Do you think I could sub the oil for melted butter? Or is the oil an Italian thing? Thx.
Hi Judy, yes you can substitute with melted cooled butter, although oil makes a softer moisture cookie.
Hi there! Can these be frozen?
Hi Jordyn, yes they can, in a freezer safe container, they will keep for up to 2-3 months.
Super yummy and I used olive oil. I only use pure organic cane sugar. Thanks for a little more of Italian:)
Hi Robin, thanks so much, so glad you enjoyed them.
AMAZING COOKIES! Super tasty. Loved the texture. Rave reviews from my household. I ate more than my share after they cooled.
I’d recommend placing the second batch/baking tray of dough in the fridge until ready to bake. Mine lost their shape and the texture was different as the dough sat in the warm kitchen before baking. Still delicious, just different.
Hi Sloan, thanks so much, so glad you enjoyed them. Good tip, thanks. Take care.
Just added some strawberry purée for extra flavour and Color. I added some flour to not ruin structure. There in the oven right now !!!
Hi Tayo, sounds good, let me know how it goes. 🙂
Quick question and I know the answer will probably be no. I was looking up simple ingredient recipes since I have yet to replenish my spice rack. I have no vanilla nor lemon juice. Please note if possible I intend to eat these tonight if that makes any difference….. Any suggestions? Can this be made without those two very important baking ingredients? Thanks non-baker normally
Hi Mae Mae, yes I am sure it will be fine, the lemon and vanilla give more flavouring, but I think they will still taste good. Let me know how it goes.
Can I use frozen strawberries?
Yes you can don’t thaw them though.
Can these be made with frozen strawberries?
Hi Christy yes they can, although I wouldn’t thaw them first. Let me know how it goes.
I made them with frozen strawberries and thawed and strained them first. The cookies turned out delicious and looked just like the picture, but the dough was very wet and hard to work with. I couldn’t really roll the cookie, I had to scoop the dough with a spoon and just place them on the cookie sheet otherwise it all stuck to my hand. But, although the dough was super wet, the cookies still turned out good! Baked them for 18 mins. Maybe try coating them in some flour if you give it a go.
Hi Lia, if you use frozen strawberries, you shouldn’t thaw them, they should be used frozen, thawing them produces a wetter dough. 🙂
I made this recipe using whole fresh blueberries. This required that I make the balls a bit larger which yielded a fewer but larger cookies. I had to leave them in the oven a few minutes longer (watching the slight brown color change at the base of the cookies). They came out perfect! I am not sure why you included storage tips in your blog, these cookies will not last longer than a few hours at best because they are so wonderful you can’t stop eating them. I will definitely use this recipe again. I think I will sprinkle with turbinado sugar before baking my next batch. Thanks for putting out some really good recipes.
Hi Rich, thanks so much, so glad you enjoyed them, and yes they never last long in our house either. I love the idea of blueberries!
Do you think this can be made with peaches too?!
Hi Caitlin, I don’t see why not, although I would probably use ripe firmer peaches rather soft and really juicy. Let me know how it goes.
this is the best stawberry cookie that i have ever had me and my family love it !!!!
Hi Diana, thanks so much, so glad you and your family enjoyed them. Have a great week.
Very easy to make. Everyone loved these cookies and I will be making them again and again.
Hi Lisa, thanks so much, glad everyone enjoyed them. Have a great week.
Perfecto! I used a little less baking powder because my baked goods always have that baking powder taste and it came out perfect!!
Hi Kayla, thanks so much, glad you like them. Have a great week.
Can I add pineapple instead?
Hi Arushi, sure that sounds like a good idea. Let me know how it goes.