The sweet freshness of spring strawberries in delicious cookies!
I have a strawberry addiction problem. I just can’t get enough strawberries. Every winter I dream up strawberry recipes to try once the berries are finally ripe, and this one I’m really excited about: fresh Strawberry Cookies!
These strawberry cookies are light and fluffy with a delicious glaze, and they’re perfect for using those tasty little berries fresh from the garden. If you don’t have access to fresh strawberries (because it’s winter and you are craving strawberry goodies like me!), frozen strawberries work equally well.
These strawberry cookies draw heavily from my Fresh Strawberry Muffin recipe, which is one of my favorite recipes ever. I was eating strawberry muffins and started thinking how delicious they would be in cookie form, so I set about tweaking the recipe to make it work.
I’ve been asked what I use to scoop cookies, so I thought I’d share it with you all. I always use a #40 ice cream scoop– I find that it makes the perfect sized cookies for my family. On food scoops like this one, the larger the number, the smaller the scoop, and this is the smallest scoop I’ve seen. But these cookies get larger as they bake, so fear not!
Strawberry Cookies
Ingredients
For cookies
- 2 1/2 cups flour
- 3/4 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter,, softened
- 1 egg
- 2/3 cup milk
- 1 cup strawberries
For glaze
- 1/4 cup butter
- 2 Tbsp pureed strawberries,, or 1 Tbsp. strawberry jam
- 1 1/2 cups powdered sugar
- 2 Tbsp hot water
Instructions
- Preheat oven to 375º.
- In a large bowl, combine dry ingredients.
- In a medium bowl, mix together butter, egg and milk.
- Add butter mixture to dry ingredients and stir to combine.
- Fold in strawberries.
- Use a small ice cream scoop and drop on a pan, leaving room between cookies (they will more than double in size).
- Bake for 8-9 minutes, until firm.
- Cool on wire rack.
- When cool, glaze.
For glaze
- Melt butter in small pan.
- Stir in pureed strawberries and powdered sugar.
- Slowly stir in hot water one tablespoon at a time, until glaze reaches a thick syrupy consistency (if you need more or less than 2 Tbsp. hot water, adjust accordingly to get the correct consistency).
- Pour a spoonful of glaze in the center of each cookie, or use a spoon to zigzag glaze across cookies, depending on what look you desire.
Notes
If you choose not to glaze the cookies, you should add another 1/4 cup sugar to the cookie batter, as they aren't super sweet.
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