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–+ servings
Freshly baked sweet strawberry cookies on a white plate
Linda S. Smith

Strawberry Cookies

These strawberry cookies are simple, tender, and bursting with fresh berry flavors. Perfect for any occasion, these cookies feature soft centers and lightly golden edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh strawberries, chopped Pat dry if very juicy.
  • 1/2 cup unsalted butter, softened to room temperature Salted can be used if you omit the extra salt.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional) Walnuts or pecans work well.
  • 1/4 cup powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
  3. Add the egg and vanilla extract, and beat until smooth and fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the chopped strawberries and nuts (if using) with a spatula, being careful to avoid crushing the strawberries.
Baking
  1. Drop rounded spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between cookies.
  2. Bake for 10–12 minutes, or until the edges are set and lightly golden but the centers are still soft.
  3. Transfer cookies to a wire rack to cool completely and dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 75mgSugar: 7g

Notes

Store cooled cookies in an airtight container for up to 2 days, or refrigerate for up to 5 days. For freezing, flash-freeze and store in a freezer-safe container for up to 3 months.

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