Fresh Strawberry Cookies

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Say hello to your new favorite summer cookie! These pretty fresh strawberry cookies are made from scratch with real strawberries and simple ingredients. Perfect for summer baking, lunch box snacks, and picnic treats.

Prep Time15

Cook Time16

Chilling Time30

Total Time1 1

Course: Snack

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

Ingredients

1 cup unsalted butter softened
1 cup brown sugar
1 large egg room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
½ cup strawberries fresh, diced

Instructions

In a large bowl, beat the butter and sugar together with a stand or hand mixer until light and creamy.
Add the egg and continue beating until well incorporated.
Add the vanilla, baking soda and salt to the mixture and beat till just combined.
Reduce mixer speed to low and add the flour into the mixture, then beat until just combined.
Use a spoon to fold the fresh strawberry pieces into the cookie dough and mix to combine.
Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape when cooking.
When you're ready to bake, preheat the oven to 350℉ (180℃). Line 2 baking sheets with parchment paper.
Using a cookie scoop or a tablespoon, form balls of dough the size of a walnut and place them on the baking sheet, leaving space between each cookie.
Bake the cookies for 15-16 minutes, or until the edges are lightly golden. Don't overcook as the cookies will continue to firm up out of the oven.
Leave the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Butter: Use room temperature butter to ensure it mixes well with the sugar.

Strawberries: Use fresh strawberries diced small for the best results. Frozen strawberries tend to be too watery.

Chill the dough: Don't skip this step! Chilling the dough helps the cookies maintain their shape during baking and prevents them spreading too much.

Don't overbake: The cookies are ready when the edges are lightly golden. Don't overbake as they will become dry.

Storing: Store leftover cookies in an airtight container for up to 5 days.

Freezing: Freeze the cookie dough for up to 3 months. Thaw in the fridge overnight before rolling and baking.

Or make the cookie dough balls and freeze the dough balls individually. See storage notes in the post for more information.

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