Summer time is strawberry season, and also you higher imagine I’m all the time out choosing farm-fresh strawberries the primary day the U-pick farms open. My favourite factor to do with strawberries (moreover eat them by the handful) is make these chewy strawberry cookies. They’re tender, candy, and filled with contemporary strawberry taste. These cookies are the true deal– no synthetic coloring or flavoring right here. Simply candy strawberries and a few creamy white chocolate chips– yum!
What Are Strawberry Cookies?
These strawberry cookies are a form of cross between chocolate chip cookies and strawberry muffin tops. They’re richly flavored with salted butter, white and lightweight brown sugar, and vanilla extract. The contemporary strawberry items add tons of vibrant taste and a singular texture, and the white chocolate chips add pops of sweetness.
Right here’s what you’ll must make strawberry cookies:
- Strawberries: Recent strawberries work greatest. When you’d like to make use of frozen, allow them to thaw fully and drain off any extra water earlier than combining with the lemon juice. Shout out to Slate Farms in Clarksville TN for rising these lovely strawberries!
- Lemon Juice: Helps macerate the strawberries to convey out their juices and enhances their pure taste.
- Salted Butter: Makes these cookies moist and tender.
- Sugar: I used a mix of sunshine brown sugar and granulated sugar for depth of taste and additional moisture.
- Egg: Helps bind the cookies collectively.
- Vanilla Extract: Enhances the sweetness of the cookies.
- All-Goal Flour: Offers these cookies their construction.
- Sea Salt: Enhances the pure taste of the cookies.
- Baking Powder: Helps preserve the cookies from turning out dense.
- White Chocolate Chips: Add a pop of sweetness and creaminess.
Storage Directions
Retailer strawberry cookies in an hermetic container at room temperature for as much as 2 days, within the fridge for as much as 1 week, or within the freezer for as much as 3 months.
- Fold gently when including the strawberries to the dough so that they don’t get crushed or flip the dough fully pink.
- I don’t advocate storing the dough to bake later, because the longer the dough sits with the moist strawberries in it, the extra moisture they launch, negatively impacting the feel of the cookies.
- When you don’t have a 2-ounce cookie scoop, you’ll be able to measure the dough with a 1/4 measuring cup and roll it between your palms. Smaller cookie scoops additionally work, however 2-ounces makes for a pleasant massive cafe-style cookie which is what I used to be after.
- These cookies are inclined to unfold within the oven, so to get that lovely spherical form, take a spherical cookie cutter or cup with a bigger diameter and gently swirl it across the cookies as quickly as they arrive out of the oven.
Strawberry Cookies
Strawberry cookies are tender, candy, and filled with contemporary strawberry taste. These cookies are the true deal– no synthetic colours or flavors!
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- 1 cup contemporary strawberries, brunoised (diced very small) ($2.13)
- 1 tsp lemon juice ($0.02)
- 8 Tbsp salted butter ($0.94)
- 1 cup mild brown sugar ($0.68)
- 1/2 cup granulated sugar ($0.17)
- 1 giant egg ($0.12)
- 1 tsp vanilla extract ($0.65)
- 2 cups all-purpose flour ($0.24)
- 1 tsp sea salt ($0.05)
- 1 tsp baking powder ($0.04)
- 1/4 cup white chocolate chips ($0.57)
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Preheat the oven to 350°F. Toss the diced strawberries and lemon juice collectively and allow them to sit whilst you prep the remainder of the cookie dough.
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Cream each sugars and room-temperature butter collectively utilizing your hand mixer on low pace.
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Add the egg and vanilla extract to the creamed butter and sugars. Whisk or combine on low till constant.
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Then, add the flour, salt, and baking powder to a mixing bowl and whisk dry elements collectively. Including a spoonful or so at a time, slowly combine in all your dry elements with the moist elements till a constant dough types.
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Pressure the strawberries, discarding the juice.* Gently fold in strawberries and white chocolate chips into the cookie dough.**
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With a 2-ounce scoop, drop cookie dough balls 2-3 inches aside on a parchment-lined baking sheet and bake within the preheated oven for 20-25 minutes, relying on how crispy or chewy you want your cookies!
See how we calculate recipe prices right here.
**Reserve a number of further white chocolate chips per cookie to place into the highest earlier than you bake. This little trick helps them end up further fairly!
Serving: 1cookieEnergy: 207kcalCarbohydrates: 34gProtein: 2gFats: 7gSodium: 228mgFiber: 1g
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the way to make Strawberry Cookies – step-by-step pictures
Preheat the oven to 350°F. Toss 1 cup diced strawberries and 1 tsp lemon juice collectively and allow them to sit whilst you prep the remainder of the cookie dough.
Cream 1 cup mild brown sugar, 1/2 cup granulated sugar, and eight Tbsp room-temperature butter collectively utilizing your hand mixer on low pace.
Add 1 giant egg and 1 tsp vanilla extract to the creamed butter and sugars. Whisk or combine on low till constant.
Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder to a mixing bowl and whisk dry elements collectively. Including a spoonful or so at a time, slowly combine in all your dry elements with the moist elements till a constant dough types.
Pressure the strawberries, discarding the juice. Gently fold in strawberries and 1/4 cup white chocolate chips into the cookie dough.
With a 2-ounce scoop, drop cookie dough balls 2-3 inches aside on a parchment-lined baking sheet and bake within the preheated oven for 20-25 minutes, relying on how crispy or chewy you want your cookies!
Benefit from the style of summer season with these chewy strawberry cookies!
