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.
Hello! Do you think almond flour could successfully be substituted for regular in this recipe?
Thanks!
Hi Kay, I have never made these with almond flour, although apparently you can substitute with a 1 for 1 ratio, although you may need an extra egg to help bind the ingredients. Let me know how it goes. Take care.
Does all the sugar go into the cookie or is the 2T for sprinkling on top before baking ?
Thanks !
D.
Hi Dee all the sugar goes into the cookie dough. I hope you enjoy it. Take care
Rosemary, these cookies turned out great! I will be baking some for the local farmer’s market as this week’s theme is Strawberry Fest. Thanks for the recipe.
Hi Michele, thanks so much so glad you enjoyed them. Take care and have a great weekend.
I can’t even adequately describe the sheer amazingness of these cookies. I may have even heard angels singing.
Hi Ann, haha, glad you enjoyed them. Take care and have a great weekend.
Can egg substitute be used in place of the 1 egg?
Hi Wendy, try substituting with 1 extra tablespoon of vegetable oil and 2 tablespoons of water. Let me know how it goes.
Just wanted to chime in that I substituted 1/4 cup of unsweetened applesauce for the egg and the cookies turned out great!
Hi Kate, thanks good to know. Glad you liked the cookies. Take care.
Best cookies I have ever made! Super moist and light!
I would like to add, I put my chopped strawberries in paper towels to dry them out a bit then mixed them with dry ingredients before the wet. Perfecto!
Hi Amy, thanks so much, good idea with the strawberries. Take care have a great weekend.
Taste delicious! I didn’t have lemon juice so I used lime juice and I also added white chocolate chips and a few more strawberries. They are delicious!
Hi Hailey, thanks so much, so glad you liked them, lime juice is a great idea. Take care.
I can’t wait to make these cookies,they look so delicious. I’m going to make them Saturday.
Thanks Laurie, I hope you enjoy them. Have a great weekend.
Can I use butter instead of oil. I saw a recipe my daughter sent me from instagram I think where it used yogurt & butter. Looked so good
Hi Sidelle, I have never made this cookie with butter, when substituting with butter a one for one is not recommended. I think it’s more butter than oil. Hope that helps.
These cookies taste delicious. I made them for breakfast. Even though I used a sugar substitute for this recipe, they still came out great. Thank you so much for sharing.
Hi Janine, thanks so much, so glad you enjoyed them. Have a wonderful weekend. Take care.
Can I use avacodo oil instead of vegetable oil?
Hi Taylor, I don’t see why not. Let me know how it goes. Take care.
I made these cookies, but they seemed too ‘runny’ There was no way I could form a ball. I ended up adding more four, this didn’t help much. I even chilled the dough before baking. Any suggestions?
Hi Sandra, there could have been too much moisture in your strawberries, they should be ripe but firm and if you use frozen do not thaw them. Hope that helps.
So what can I do to correct the problem?? I don’t want FLAT cookies!
Hi Sandra, I am not sure you can fix it depending on what you did. Even using a low protein flour (it should be at least 11%) can cause flat cookies. Make sure your baking powder is active. Let me know.
Oops I forgot to whisk the ingredients before adding the flour! Hope they come out fine!
Hi P contini, I think it will be fine. Let me know how it went.
Can the dough be frozen and kept for later? How long can it be kept for before baking? Thanks!
Hi Samantha, yes the dough can be frozen, freeze in a freezer safe bag. It will keep up to 3 months in the freezer.
I tried this recipe twice. Very good flavor and all we’re eaten, however…
The excessive moisture from the strawberries made the cookies a bit too doughy or too moist. I’m going to try drying out the strawberries in my convection oven on low heat to see if that helps.
Also, I think I might try pretreating the berries with sugar and draining the juice off them…possibly using the juice in place of the lemon juice? I’ll post here again with my findings & results.
In any case, it’s a great cookie recipe.
Thanks!
Hi Clayton, thanks let me know how it goes with the dried strawberries.