A fun way to enjoy spring’s favorite fruit.
This recipe is also a delicious way to make use of older strawberries in the summertime.
Butter and granulated sugar give these strawberry cookies a golden appearance and crispy texture.
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Serve them as soon as they cool, alongside an ice-cold glass of milk.
Strawberry Cookies Ingredients
To make strawberry cookies, start withfresh strawberries.
Youll also needunsalted butter,granulated sugar,egg,vanillaandalmond extracts, andlemonororange zest.
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All ingredients are readily available at conventional grocery stores.
Or extend the life of the cookies by storing them in the refrigerator for up to a week.
Can I freeze strawberry cookies?
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They will last in the freezer for several months.
Strawberry Cookies Variations
The strawberries in this recipe add a wonderful fresh color.
But you could substitute freeze-dried strawberries as an alternative; this would help contain the moisture.
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You could also sub in more all-purpose flour or oats for the almond flour.
Or substitute in some cornmeal for a fun, summery variation.
And do leave as much space as possible between the cookies: They spread.
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More Cookie Recipes
Ingredients
1/2cup(4 oz.
)all-purpose flour
1/2cup(about 2 oz.
)super-fine almond flour
1/2cup(1 1/2 oz.
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)uncooked old-fashioned regular rolled oats
1/2tsp.baking soda
1/4tsp.baking powder
1/4tsp.kosher salt
3/4cup(about 3 1/2 oz.
)finely chopped fresh strawberries(from 1 pt.
strawberries)
Directions
Preheat the oven:
Preheat oven 350F.
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Line 2 rimmed baking sheets with parchment paper.
Add to sugar mixture, and beat on medium speed until combined, about 30 seconds.
Gently stir in strawberries.
Remove from oven, and cool on pan about 5 minutes.
Remove to a wire rack to cool completely, about 20 minutes.
