My favorite thing with strawberries (without a handful of feeding them) makes this taste strawberry cookies. Last year I made this in the crop strawberry season and now they are the summer tradition. They are filled with soft, sweet and fresh strawberries taste. These cookies are real deal, so don't expect any artificial color or taste here! Just sweet strawberries and some creamy white chocolate chips. Yes!
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Simple recipe for strawberry cookies
These strawberries are like a cross between cookies Chocolate chip cookies And strawberry muffin tops. I start from my feet of my creamy salty butter, brown sugar and granulated sugar for rich taste, then to brighten everything, I fold in a small petal strawberry thrown with a little lemon juice. Just be sure to strain the strawberries so that they do not add too much moisture to the flour and do not add the texture! Then white chocolate chips are like a little sweet surprise that melt enough to supplement those strawberries. I promise that you had never had a cookie ever before!
Strawberry cookies
- 1 Cup Fresh strawberries .
- 1 Tsp Lemon ($ 0.02)
- 1 Cup Lighter ($ 0.48)
- 1/2 Cup Granulated sugar ($ 0.48)
- 8 Tbsp Butter (Room temperature, $ 0.99)
- 1 Great Egg ($ 0.27)
- 1 Tsp Vanilla arc ($ 0.65)
- 2 Cup All intentions flour ($ 0.36)
- 1 Tsp Marine salt ($ 0.05)
- 1 Tsp Baking powder ($ 0.04)
- 1/4 Cup White chocolate chips ($ 0.57)
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Heat the oven at 350 ° F. Toss the petal strawberries and lemon juice together and let them sit while preparing the remaining cookie dough.
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Combine both sugar and depth-or-room butter using your hand mixer at a low speed.
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Add eggs and vanilla extracts to creamy butter and sugars. Mix less viscus or mix until compatible.
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Then, add flour, salt and baking powder to the mixing bowl and add the dry ingredients together. Add a spoon or more at a time, slowly mix in all your dry ingredients until consistent flour is formed.
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Sprinkle strawberries by adding juice.
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Drop the cookie dough ball at 2-3 inches apart on a baking sheet with 2-ounce scoops with 2-ounce scoops, and bake in the preheated oven for 20-25 minutes depending on how crisp or tasty your cookies are!
We see how it is Calculate the recipe costs here??
**Put that strawberry lemon juice in some isted tea And you've got a fancy mocklet to yourself!
***Reserve some extra white chocolate chips for each cookie Duplicate Insert On top before You bake?? This little trick helps them to get out of the beautiful beautiful!
Service: 1CookieCalories: 207KcelCarbohydrates: 34GProtein: 2GFat: 7GSodium: 228MillilgramFiber: 1G
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At nutrition disconnection.
How to make strawberry cookies step-by-step photos
Prepare your strawberries: Heat the oven at 350 ° F. Together 1 cup of dyesed strawberries and 1 tsp lemon juice together and let them sit while preparing the remaining cookie dough.
Mix butter and sugar: Combine 1 cup light brown sugar, 1 cup grated sugar and 8 tbsp room-add saline butter together with the use of your hand mixer at low speed.
Make flour: Now add 1 large eggs and 1 tsp vanilla extract in the butter and sugar mixture. Use your hand mixer until combined, make a low whisk or mix.
Then, in the mixing bowl, add 2 cups of flour, 1 tsp C salt and 1 tsp baking powder and combine the dry ingredients. Add a spoon or more at a time, slowly mix in all your dry ingredients until consistent flour is formed.
Make the strawberries a hail, discard the juice (or you can add juice and add it to isted tea!) Gently fold in the strawberries, avoid crushing them and make white chocolate chips in the cookie flour.
Make cookies: Drop the cookie dough ball at 2-3 inches apart on a baking sheet with 2-ounce scoops with 2-ounce scoops, and bake in the preheated oven for 20-25 minutes depending on how crisp or tasty your cookies are! Serve and enjoy.
Enjoy the summer taste with this taste strawberry cookies!
- Gently fold the strawberries to the flour so that they do not be crushed or pink the flour completely.
- I do not recommend storing flour to bake later, as it sits with wet strawberries, the more they negatively affect the texture of the cookies.
- If you do not have a 2-ounce cookie screw you can count with a cup of flour and roll between your palms. Small cookie scoops also work, but the 2-ons makes a nice large cafe-style cookie, which I was later.
- These cookies spread to the oven, so to get a beautiful round shape, take a cup with a round cookie cutter or larger diameter and gently rotate around the cookies as soon as they come out of the oven.
- You can use any chocolate chip of your choice! If white chocolate is very sweet for you, these cookies will also be delicious with dark or semi-sweet chocolate chips.
Storage instructions
Store strawberry cookies at room temperature for 2 days, in the refrigerator for up to 1 week or for 3 months.
Our strawberry cookie recipe was originally published 6/22/24. It was repeated again, re -worked and re -published to be better than before 7/14/25.