Fresh Strawberry Cookies Recipes

STRAWBERRY-SHORTCAKE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in fresh strawberries and chocolate chips until combined.
• Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
• Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
• Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat the oven to 350 F and line pans with parchment paper.
• Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
• Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
• Beat butter with sugar and cream cheese until it's light and fluffy.
• Add egg and vanilla and mix well.
• Gradually add flour mixture and mix until it's well combined.
• Stir in chopped white chocolate.
• Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
• Drop heaping tablespoon of batter onto pan leaving an inch space between.
• Set the cookies in the refrigerator for 5-10 minutes before baking.
• Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
• Bake for 13-15 minutes( until the edges become golden brown).
• Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

FRESH STRAWBERRY COOKIES

Steps:

• Soak almonds in water overnight.
• Soak raisins in boiling water for 5 minutes then drain. Dice raisins and strawberries.
• Coarsely grind the soaked almonds. Add them to the diced strawberry-raisin mixture and mix well.
• Drop batter by spoonfuls onto a dehydrator plastic tray. Dehydrate for 24 hours or until dry at 105 degrees F (40 degrees C). Turn cookies over in 8 to 12 hours or when you see that one side is dry enough.