Strawberry Cookies

There’s something utterly delightful about the first bite of a freshly baked cookie, especially when it’s bursting with the sweet, tangy flavor of strawberries. I still remember the summer afternoons spent in my grandmother’s kitchen, where the warmth of the sun mingled with the fragrant aroma of butter and sugar. She’d whip up the most spectacular Strawberry Cookies, and each batch was a round of smiles for the family. In fact, the memories of her cheerful laughter and the soft pink hue of those cookies are forever etched in my heart. Now, I’m excited to share this cherished recipe with you, inviting you to create your own joyful moments.

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 12-15 minutes
• Total Duration: 30 minutes
• Portion Size: 24 cookies
• Complexity: Simple

Nutritional Recipe

• Calories per portion: 120 kcal
• Protein: 1g
• Carbs: 20g
• Fats: 5g
• Fiber: 0.5g
• Sugars: 10g
• Sodium: 40mg

Why You’ll Love This Strawberry Cookies

These Strawberry Cookies aren’t just a treat; they’re a celebration of summer’s bounty. The combination of fresh strawberries and a buttery base creates a delectable treat that’s soft and chewy with each bite. Plus, they’re visually stunning with their lovely pink hue and a light dusting of powdered sugar that makes them look almost too good to eat! The vibrant strawberry flavor brings joy and nostalgia, making these cookies perfect for sharing with friends and family, at gatherings, or even just as a mid-afternoon pick-me-up.

The Complete Cooking Journey

Creating these Strawberry Cookies is both a straightforward process and a sensory delight. From the moment you puree the strawberries and blend the ingredients, your kitchen will fill with tempting aromas, evoking childhood memories and stories. As you scoop the dough onto the baking sheet, anticipation builds. And when they come out of the oven, golden and fragrant, your patience will pay off. These cookies not only satisfy your sweet tooth; they also bring a piece of summer into your home year-round.

Ingredients:

• 1 cup fresh strawberries, pureed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for dusting)

Method:

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C) to create the perfect baking environment.

Step 2: Blend Butter and Sugar

In a bowl, blend the butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial as it helps to incorporate air into the batter, ensuring that your cookies turn out soft and delightful.

Step 3: Add Egg and Vanilla

Stir in one large egg along with a teaspoon of vanilla extract, mixing until everything is well combined. The vanilla will add a warm aroma, making your kitchen feel cozy.

Step 4: Incorporate Pureed Strawberries

Now, add in the pureed strawberries and mix well. This is where the magic happens! The bright, fruity color and flavor of the strawberries will take your cookies to another level.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures a well-distributed leavening and prevents any unpleasant surprises in your cookies.

Step 6: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to your strawberry mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 7: Prepare the Baking Sheets

Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. This step ensures that your cookies won’t stick and will come off the tray easily after baking.

Step 8: Bake to Perfection

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The aroma will surely fill your home and might even draw some curious taste testers!

Step 9: Cooling and Dusting

Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. Once cooled, dust with powdered sugar before serving. This final touch not only enhances their appearance but also adds a delightful sweetness.

Serving Suggestions & Pairings

These Strawberry Cookies are delightful on their own but can be paired beautifully with a glass of cold milk, a cup of tea, or even a scoop of vanilla ice cream. Imagine the contrast of warm cookies against a cold creamy scoop—pure bliss!

Storage & Leftovers Guide

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to store them longer, freeze them for up to three months. Just make sure to separate them with parchment paper to avoid sticking!

Kitchen Wisdom & Success Tips

• Fresh vs. Frozen Strawberries: Fresh strawberries will give you the best flavor, but if you need to use frozen, ensure they are fully thawed and drained well to avoid excess moisture in your dough.
• Chill the Dough: If your dough seems too soft to scoop, refrigerating it for about 30 minutes can make it easier to handle.
• Check for Doneness: The cookies should be lightly golden around the edges but soft in the center. They will continue to cook a bit as they cool outside the oven.

Flavor Variations & Adaptations

If you’re feeling adventurous, consider adding chocolate chips, nuts, or even a sprinkle of lemon zest to enhance the flavor profile. You can also substitute some of the all-purpose flour with whole wheat flour for a healthier twist!

Reader Questions & Solutions

1. What can I do if my dough is too sticky?
   Add a little extra flour, one tablespoon at a time, until you reach a manageable consistency.

2. Can I use frozen strawberries?
   Absolutely! Just make sure to thaw and drain them so your dough doesn’t get too wet.

3. Why did my cookies spread too much?
   Your butter may have been too soft during mixing; try chilling the dough before baking.

4. How do I make these cookies without gluten?
   Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and ensure other ingredients are gluten-free.

5. Can I make the dough ahead of time?
   Yes! You can prepare the dough and refrigerate it for up to two days or freeze it for up to three months. Thaw before baking.

Wrapping Up

As you take these Strawberry Cookies out of the oven—golden, puffy, and dusted with powdered sugar—you’ll be reminded of the sweetest, sunniest days. They’re more than just a cookie; they’re a little piece of nostalgia, a burst of warmth, and a reason to gather around the table. So, roll up your sleeves, gather the ingredients, and make your kitchen a happy place filled with the sweet essence of strawberries and joy. Happy baking!

Strawberry Cookies

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• Author: lydia
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delightful cookies bursting with sweet, tangy strawberry flavor, reminiscent of summer memories.

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Ingredients

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• 1 cup fresh strawberries, pureed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, blend the butter and granulated sugar together until light and fluffy.
3. Stir in the egg and vanilla extract until well combined.
4. Add the pureed strawberries and mix well.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the strawberry mixture until just combined.
7. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Let the cookies cool for a few minutes, then transfer to a wire rack and dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to one week, or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 20mg