Strawberry Cookies
Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal—no artificial colors or flavors!Step-by-step photos can be seen below the recipe card.
Servings: 16 cookies (2-ounce scoop)
Ingredients
- 1 cup fresh strawberries brunoised (diced very small) $2.13*
- 1 tsp lemon juice $0.02
- 1 cup light brown sugar $0.48
- 1/2 cup granulated sugar $0.48
- 8 Tbsp salted butter room temperature, $0.99
- 1 large egg $0.27
- 1 tsp vanilla extract $0.65
- 2 cups all-purpose flour $0.36
- 1 tsp sea salt $0.05
- 1 tsp baking powder $0.04
- 1/4 cup white chocolate chips $0.57
Instructions
- Preheat the oven to 350°F. Toss the diced strawberries and lemon juice together and let them sit while you prep the rest of the cookie dough.
- Cream both sugars and room-temperature butter together using your hand mixer on low speed.
- Add the egg and vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
- Then, add the flour, salt, and baking powder to a mixing bowl and whisk dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.
- Strain the strawberries, discarding the juice.** Gently fold in strawberries and white chocolate chips into the cookie dough.***
- With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies!
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Notes
*Fresh strawberries work best. If you'd like to use frozen, let them thaw completely and drain off any excess water before combining with the lemon juice. Shout out to Slate Farms in Clarksville, TN, for growing these beautiful strawberries! You can also use freeze-dried strawberries if you like.
**Add that strawberry lemon juice to some iced tea and you've got yourself a fancy mocktail!
***Reserve a few extra white chocolate chips per cookie to put on top before you bake. This little trick helps them turn out extra pretty!
***Fold the strawberries in gently so they don’t get crushed! I also recommend making this cookie dough fresh (instead of making it ahead and storing it for later), as fresh berries release too much moisture. See the Tips and Notes section below the step-by-step photos for more helpful tips!
Nutrition
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Sodium: 228mg | Fiber: 1g