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Strawberry Cookies Recipe

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3.8 from 3 reviews

Delight in the sweet, fruity flavor of these Strawberry Cookies made with juicy frozen strawberries and a tender butter-based dough. These cookies are soft, thick, and topped with a simple powdered sugar glaze, perfect for an indulgent treat or a delightful snack.

Ingredients

Cookies

  • ¾ cup frozen strawberries
  • ⅔ cup cold unsalted butter, cut into cubes
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour or gluten-free flour
  • 1 tsp baking powder
  • Pinch of sea salt

Glaze

  • ½ cup powdered sugar
  • 1 tsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking pan with parchment paper to ensure the cookies do not stick.
  2. Prepare Strawberries: Microwave the frozen strawberries for 60 to 90 seconds until they are thawed and juicy, allowing some strawberry juice to accumulate; do not drain the juice as it adds flavor and moisture.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, combine the cold cubed butter and granulated sugar. Beat on high speed for about 2 minutes until the mixture is well combined and creamy.
  4. Add Strawberries: Add the thawed strawberries along with their juice into the butter and sugar mixture. Beat until fully incorporated.
  5. Mix Dry Ingredients: Add the all-purpose or gluten-free flour, baking powder, and a pinch of sea salt into the bowl. Stir gently until all ingredients are combined to form a dough.
  6. Shape the Cookies: Use a cookie scoop to portion out balls of dough onto the parchment-lined baking pan, spacing them evenly. Optionally, gently press down the dough if you prefer thinner cookies.
  7. Bake: Bake the cookies in the preheated oven for 9 to 10 minutes or until the edges are set but the centers remain soft.
  8. Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before glazing.
  9. Prepare Glaze: In a small bowl, mix the powdered sugar and milk together until smooth and creamy.
  10. Glaze and Serve: Drizzle the glaze over the cooled cookies and serve immediately, or store them in the refrigerator if not serving right away.

Notes

  • Use frozen strawberries for sufficient juice; fresh strawberries do not provide enough moisture.
  • Microwave strawberries until jammy and thawed with noticeable juice; avoid just lightly thawing.
  • Both regular all-purpose flour and gluten-free 1-to-1 flour substitute work well; do not use other flour types to maintain texture.
  • The cookies are thick and do not spread much during baking. For thinner cookies, gently press balls of dough before baking.
  • Store cookies with glaze in the refrigerator for up to 5 days. Without icing, store in airtight container at room temperature for up to 4 days.
  • You can enhance the dough by folding in chocolate chips or white chocolate chips if desired.

Find it online: https://flavorspath.com/strawberry-cookies-recipe/