Strawberry Cookies
User Reviews
4.7
Strawberry Cookies
Description
The Strawberry Cookies incorporate thawed frozen strawberries and their juice directly into the dough along with cold butter and sugar, creating a batter that balances moisture and structure. The use of baking powder and sea salt helps the cookies rise just enough without spreading too thin. The berries contribute both flavor and moisture.
Baked at 350 degrees Fahrenheit, the cookies develop set edges while remaining thick and tender inside. A simple glaze of powdered sugar and milk is drizzled on top once cooled, adding sweetness and a decorative touch.
These cookies can be stored refrigerated for up to five days or kept without glaze at room temperature for a shorter period. The recipe notes suggest that fresh strawberries lack enough juice for this preparation, making frozen berries necessary. Variations like adding chocolate chips can easily be accommodated.
Ingredients
- ¾ cup strawberry frozen
- ⅔ cup butter cut into cubes, cold unsalted
- ¾ cup granulated sugar
- 2 cups flour all purpose or gluten free flour
- 1 tsp baking powder
- pinch salt sea salt
- ½ cup powdered sugar
- 1 tsp milk
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Microwave frozen strawberries for 60 to 90 seconds, until thawed and juicy. There should be a little bit of strawberry juice in the microwave bowl. Do not drain.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
- Then, add in thawed strawberries and their juices. Beat to combine.
- Add in flour, baking powder and sea salt. Stir to combine.
- Use cookie scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until edges are set. Remove from oven.
- Once cookies have cooled, make glaze. Combine powdered sugar and milk in a small bowl. Stir until creamy.
- Lastly, drizzle on top of fully cooled cookies and serve!
Notes
- Use only frozen strawberries to ensure enough juice for proper dough consistency.
- Microwave berries thoroughly until jammy to release juices; do not lightly thaw.
- Both all-purpose and gluten-free 1-to-1 flour blends work well; avoid other flours.
- If thinner cookies are preferred, gently press dough balls before baking.
- Store glazed cookies in the fridge up to 5 days; unglazed cookies last 4 days at room temperature in an airtight container.
- Optional additions like chocolate chips can be folded into the dough before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 45mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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