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 made these cookies I added white chocolate chips. These cookies were a hit with my husband. He is not a big sweet person so if he likes it it’s really good 🙂
Hi Colleen, thanks so much, so glad your husband enjoyed them. Take care and have a great week!
I was wondering if these cookies are more crispy or a little on the softer side? I don’t have much baking experience however I do have a lot of experience with a crappy oven 😠so what would I have to adjust to get, perhaps the perfect texture between crunchy and chewy?
Hi Bea, these are more soft than crispy. They are almost cake like. Hope that helps. Take care!
Love anything strawberry and these were wonderful.
I want to make some cookies NOW LOL but only have frozen berries.
I know they contain more liquid than fresh, how would adjust for them?
Hi Jey, thanks glad you liked them. Don’t thaw the berries and it should be fine. Let me know how it goes. Take care!
Just put them in the oven, first time.
Minutes later I realized I forgot the baking powder!
Fortunately they came out good. Had to bake a little longer as couldn’t tell if done as they didn’t rise much without the baking powder. But good and easy to make.
Hi Luk, thanks so much, glad to know they worked even without the baking powder. Take care and have a great week!
These cookies are very tasty.
Hi Joanne, thanks so much, glad you like them. Take care and have a great weekend.
Can these cookies be frozen
Joanne, yes they can be frozen, in an airtight container or freezer bag, you may want to freeze them first on a cookie sheet until they are firm then move to a bag or container. Cookies will last up to 3 months in the freezer. Take care!
I love this recipe! I’m big on using what’s in my pantry and someone gave me a box of strawberries. They said fresh but… no. I live in NY in April and can’t wait to make this recipe again when my own strawberries grow but for some reason people don’t realize they’re not in season. Ordinarily I would have used frozen but I didn’t want to waste so I sprinkled the strawberry bits with a little sugar and let them sit for 20 minutes. That did the trick! Thanks again for the recipe.
PS – it is my experience that measuring in metric is more accurate that in US cups because it’s consistent 100% of the time.
Hi Karen, thanks so much, so glad you like it. Yes and I totally agree, I do most of my recipes in metric converting to cups is not fun :). Lucky you, NY is wonderful. Take care!
Just made them with my daughter. Used the US measurements, cause the metric is off, especially the flour.
They taste so good. OMG. They will become a stable in our household.
Hi Nadine, so glad you like them, but I double checked the metric it is accurate including the flour. One cup of flour is 125 grams. I measure and weigh the ingredients myself. Take care.
I have made these several times and they are delicious!! Can you use frozen strawberries or even mix with half strawberries, half blueberries. I have fresh berries that are frozen I want to use up.
Hi Katie, thanks so much, glad you like the cookies. And yes you can use frozen, don’t thaw them before you add them though and yes half and half I bet would be really good. Take care!
Do these cookies freeze well?
Hi Rebecca, yes they do, freeze the cookies on a baking sheet until firm then place in a freezer safe bag or container, they will keep for up to 3 months in the freezer. 🙂
Can you freeze unbaked dough? And if so, for how long?
Hi Caitlyn, you can freeze cookie dough for up to 3 months. 🙂
Love the recipe. Should they be stored in the refrigerator?
Hi Jennifer, they can stay out overnight if your house isn’t too warm, but I usually place them in an airtight container and refrigerate. They will keep for up to 7 days in the fridge. Thanks glad you like the recipe. Take care and have a great weekend!
Very easy to make. I replaced the white sugar with light brown sugar and used melted butter instead of oil. I drizzled them with melted chocolate. I also made them far too large as I was tired, forgot what I was doing and as I had considered making a half batch I divided the mixture into 9 instead of 18! Mine didn’t turn out much like cookies, more like wide, flat scones. Very light and fluffy inside, almost like cake and crumbly outside. They were delicious and an excellent way to use up the slightly past it strawberries that I found fogotten about at the back of the fridge.
Hi Natalie, thanks so much, great idea with the sugar and butter. I like the idea of scones! Take care.
When I read the name of the cookies I figred they were going to use freeze-dried strawberries so when I saw that they were using fresh. Had to try them. I give them an A-plus. Good texture and flavor however the cookie batter was not stiff enough to make balls so I just put them direstly on the pan by large teaspoonful.
Hi Sue, thanks so much, so glad you enjoyed them. Take care, have a great weekend.
I used a little less white sugar.. added brown sugar, butter instead of oil, and chocolate chips.. so delicious!! Thank you for this easy recipe.
Hi Bertha, thanks so much, so glad you like the cookies. Take care.
May I ask, how much butter did you use? t
thanks!
Hi Alex, 1/2 cup of butter then melt and let cool. 🙂