The easiest, most beautiful cookies to honor the sweet taste of strawberry jam. Although many strawberry-based recipes make use of artificial strawberry flavors, there is nothing artificial in this recipe. Real, fresh strawberries are the main attraction of this recipe.
They’re made in a snap, and you don’t require a mixer. Nine ingredients, including a bowl, whisk and will bring these together.
It’s true that an adequate knife to cut the strawberries ought to be mentioned as well. But, you know what I’m saying? The recipe is as easy as it gets.
How to Customize These Cookies? How Can You Personalize These
There are several variants you can try should you wish.
The melting butter can be substituted with coconut oil, canola oil, or olive oil if you’d like.
If you’re using butter, you could choose salted butter or unsalted with half a teaspoon of salt.
It is a one-for-one gluten-free bread such as which is suitable when you’re gluten-free.
Another unique and optional last step to the cookies is to sprinkle some of the sugar in a crunchy layer before baking and pour sweet icing on top of the cookies later.
It’s something I would consider an optional feature as it’s one of my favorites but to each his own. In all seriousness, I would recommend you consider it.
Now, let’s get to the easy method to make these gorgeous strawberry desserts!
Simple Strawberry Cookies: Instructions
Ensure you have all the ingredients in your kitchen, and then heat the oven to 350oF.
This involves melting your butter on the stove or in the microwave, then cooling it to around the room’s temperature, but it is still liquid.
It is also recommended to cut your strawberries. A 3/4-cup measurement refers to the strawberries that have been chopped. It’s about 8-10 strawberries, based on their size.
In a large mixing bowl, mix the melted butter as well as the egg, sugar granulated as well as lemon juice, and vanilla. Mix it all together until well-mixed.
Mix the baking powder, flour, and salt (if you’re using butter that is not salted).
Then mix the two mixtures by pouring your dry mixture into the bigger bowl containing those liquid elements.
This will create an extremely dry, thick biscuit dough. It takes a little effort to mix, and you might need to ask your hands to combine all the crumbs.
Then you can add the chopped strawberries and mix them again.
The hue! It’s stunning. You should ensure that the strawberries are evenly distributed so that you get a fair amount in each cookie.
You can even have some extra strawberries chopped to hand in the event that some of your cookies require extra help once they are in the pan.
When the cookie dough is prepared, you can begin preparing your pans. It is likely that you will need two cookie sheets to accommodate the entire dough. Then, line them up with parchment paper.
Utilizing a small ice cream scoop or spoon, use a spoon to scoop the dough on the baking sheets.
The dough isn’t likely to spread. Therefore, you can make 12 cookies in your scoops if they aren’t overly large. Use the fingers until they flatten a little.
A great option for this stage is to sprinkle the cookie dough with coarse sugar like turbinado sugar, sometimes referred to as raw sugar. This will add a delightful crunch to the cookie tops after baking, as well as a slight sparkle.
Bake time! Set your timer for 13 minutes and test for a baking time in 2-minute increments until the edges are beginning to become brown. Be aware that it could be tempting to overbake the cookies if you wait until the tops to appear good.
When you are ready to take out the cookies, allow them to rest on the pans for approximately 10 minutes before moving them to an air-tight rack. After they’re on the cooling rack, let them cool until they reach room temperature.
While they’re baking or cooling, prepare a simple glaze by mixing vanilla powder, powdered sugar, and salt, as well as heavy cream. Milk could be substituted with cream if that’s all you have. You will require less cream.
Another option is adding lemon juice to your glaze. No more than one tablespoon of lemon juice will provide the perfect flavor to complement the strawberries without causing too strong a lemon flavor.
Once the cookies are cool completely, sprinkle the tops of each one with the glaze.
Give them time to set up while sitting on the cooling rack for wires. If you want to, you can enjoy a bite while it’s still a little soft with a gooey texture!
How to Make Simple Strawberry Cookies Strawberry Cookies
Prepare the oven to 350F. Line one or 2 cookie sheets using parchment.
Get your ingredients together, then melt your butter in a pan.
Within a bowl, mix the egg and lemon juice, as well as the vanilla, melted butter, and sugar, until well mixed.
Mix the baking powder, flour, and salt in a smaller bowl.
Chop fresh strawberries into pieces.
Add the dry ingredients into the wet ingredients and stir until combined.
Mix with the strawberries that have been chopped.
Scoop out doughy balls onto the cookie sheets and press them down with your fingers. Each cookie should be sprinkled with fine sugar.
Bake the cookies for 13-15 minutes until they begin to brown at the edges.
Allow the cookie to cool in the pan for about 10 minutes before transferring them to a cooling rack to completely cool.
As the cookies cool, Mix the glaze. Mix together powdered sugar, vanilla, a pinch of salt, and heavy cream.
Once the cookies have cooled and still sitting, place them on the wire cooling rack, and sprinkle each one with the glaze. Set them aside for 5 minutes to allow the glaze to set. Enjoy!
Simple Strawberry Cookies
yield: 16 COOKIES Preparation time: 12 Minutes Cook time: 13 Minutes Total time: 25 Minutes
The simple strawberry cookies are baked with fresh strawberries. They are then drizzled with a sweet vanilla glaze
- 1 egg
- 2 tablespoons lemon juice
- 1/2 cup butter that has been melted (if salted, add 1/2 teaspoon salt)
- 1/2 teaspoon vanilla extract
- 1/2 cup of sugar granulated
- 1 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 cup of strawberries chopped
To make the glaze:
- 1 cup of powdered sugar
- 2 tablespoons of milk (or 3 tablespoons of heavy cream)
- 1/4 teaspoon pure vanilla extract
- Alternate: One tablespoon of lemon juice
- Prepare the oven to 350F. Line 1 or 2 cookie sheets of parchment.
- Mix the egg-lemon juice, vanilla, melted butter, and sugar in a large mixing bowl until thoroughly mixed.
- Mix the baking powder, flour, and salt in a small bowl. Combine the dry ingredient with the wet, and Mix until well-mixed. Add the chopped strawberries.
- Scoop out doughy balls onto the cookie sheets, pressing them down lightly with your fingers. Each cookie should be sprinkled with fine sugar.
- Bake the cookies for 13-15 minutes until they begin to get brown around the edges. The cookies should cool in the pan for about 10 minutes before moving them to a cooling rack to completely cool.
- Mix the glaze in the meantime. Mix powdered sugar, vanilla, and salt. Add a pinch as well as heavy cream. (Lemon juice, if you’re making use of)
- After the cookies have been cool, sprinkle each one with the glaze when they are still in the cooling racks on wires. Set them aside for 5 minutes to allow the glaze to set. Enjoy!
THE YIELD: Size of 8 servings: 2 cookies
Serving Size: CALORIES: 343TOTAL FAT: 15gSATURATED FAT: 9gTRANS FAT: 1gUNSATURATED FAT: 5gCHOLESTEROL: 60mgSODIUM: 198mgCARBOHYDRATES: 50gFIBER: 1gSUGAR: 27gPROTEIN: 4g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!