Strawberry Cookies Recipe

Active Time:

15 mins

Total Time:

1 hr 10 mins

Yield:

24 cookies

Strawberry cookies are as pretty as they are tasty, with fresh strawberries contributing both natural sweetness and a colorful presentation. This recipe is also a delicious way to make use of older strawberries in the summertime.

These cookies are light and crisp, bursting with aromatics from almond and vanilla extracts, and natural sweetness from the strawberries. Butter and granulated sugar give these strawberry cookies a golden appearance and crispy texture.

Serve them as soon as they cool, alongside an ice-cold glass of milk. Or take these strawberry cookies to the next level by making pairs into ice cream sandwiches with strawberry ice cream inside.

Strawberry Cookies Ingredients

To make strawberry cookies, start with fresh strawberries. You’ll also need unsalted butter, granulated sugar, egg, vanilla and almond extracts, and lemon or orange zest.

Dry ingredients include all-purpose flour, super-fine almond flour, rolled oats, baking soda, baking powder, and kosher salt. All ingredients are readily available at conventional grocery stores.

How To Make Strawberry Cookies

The full recipe is below, but here's a quick outline for the process:

Get cookie sheets and oven ready: Preheat the oven 350°F and line two rimmed baking sheets with parchment paper.
Make the cookie batter: Next, beat the butter and sugar in a stand mixer until combined. Add egg, vanilla and almond extracts, and orange zest, and beat until combined.
Add dry ingredients: Whisk together all-purpose flour, almond flour, oats, baking soda, baking powder, and salt in a medium bowl until combined. Add this to the sugar mixture and beat to combine.
Stir in strawberries.
Bake cookies: Scoop the cookies onto the baking sheets, and bake until edges are browned, about 12 to 15 minutes, rotating the pan halfway through. Remove and cool on the pan for about five minutes, before transferring to a wire rack to cool completely.

How To Store Strawberry Cookies

Wrap strawberry cookies tightly with plastic wrap, or store them in an air-tight container at room temperature for several days. Or extend the life of the cookies by storing them in the refrigerator for up to a week.

Can I freeze strawberry cookies?

You can freeze strawberry cookies after wrapping them tightly or placing them in an air-tight container. 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.

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.

Test Kitchen Tips

The fresh strawberries are delicate; mixing the fruit by hand helps it stay intact and not break down.

When scooping the cookies, try to make sure strawberries are not right on the edges; if they are, it will compromise the perfectly circular shape of the cookies as they bake.

And do leave as much space as possible between the cookies: They spread.

Southern Living Strawberry Cookies on a plate to serve — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke

More Cookie Recipes

Editorial contributions by Alesandra Dubin.

Ingredients

1/2 cup (4 oz.) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. grated orange or lemon zest (from 1 small orange or lemon)
1 cup (about 4 1/4 oz.) all-purpose flour
1/2 cup (about 2 oz.) super-fine almond flour
1/2 cup (1 1/2 oz.) uncooked old-fashioned regular rolled oats
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. kosher salt
3/4 cup (about 3 1/2 oz.) finely chopped fresh strawberries (from 1 pt. strawberries)

Directions

Preheat the oven:

Preheat oven 350°F. Line 2 rimmed baking sheets with parchment paper.
Mix the cookie dough:

Beat butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until combined, about 3 minutes.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke

Add egg, vanilla extract, almond extract, and orange zest; beat just until combined, stopping to scrape down sides of bowl as needed, about 30 seconds.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
Add strawberries:

Whisk together all-purpose flour, almond flour, oats, baking soda, baking powder, and salt in a medium bowl until combined. Add to sugar mixture, and beat on medium speed until combined, about 30 seconds. Gently stir in strawberries.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
Scoop the cookie dough:

Scoop 24 cookies (about 1 1/2 tablespoons per cookie) onto prepared baking sheets about 2 inches apart.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
Bake cookies:

Bake in preheated oven in 2 batches until edges are set and slightly brown and centers are still glistening, 12 to 15 minutes, rotating each pan halfway through. Remove from oven, and cool on pan about 5 minutes. Remove to a wire rack to cool completely, about 20 minutes.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke