Strawberry Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 05/24/21
Strawberry Cookies

 The Spruce / Kristina Vanni

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 12 servings
Yield: 24 cookies
Nutrition Facts (per serving)
225 Calories
11g Fat
30g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 225
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 30mg 10%
Sodium 175mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 3g
Vitamin C 17mg 86%
Calcium 63mg 5%
Iron 1mg 7%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These fruity cookies are everything you love about strawberry shortcake in cookie form. With juicy fresh fruit tucked inside a buttery, almond-flavored dough, these cookies taste like summer, but can be enjoyed all year long.

The sweet flavor of the strawberries is enhanced in this recipe by macerating them in freshly-squeezed lemon juice and sugar. Just a few minutes begins to draw some of the liquid out of the berries and coats them in a flavorful syrup. This technique softens the fruit and adds layers of flavor and sweetness.

The strawberries are then folded into the tender cookie batter and topped with elegant pearl sugar before baking for a truly special treat. Enjoy warm from the oven with a glass of cold milk.

Ingredients

For the Strawberries:

  • 2 cups fresh strawberries, chopped

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons granulated sugar

For the Dough:

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons cold unsalted butter, cut into small cubes

  • 2/3 cup heavy cream

  • 1/2 teaspoon almond extract

  • 2 teaspoons turbinado sugar, or pearl sugar, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Prepare two baking sheets by covering with parchment paper.

    Strawberry Cookies ingredients
     The Spruce / Kristina Vanni

  2. Prepare the strawberries. In a large bowl, combine the chopped berries, lemon juice, and 2 tablespoons sugar. Toss and set aside to macerate for 15 minutes. 

    Strawberries with sugar and lemon juice
     The Spruce / Kristina Vanni

  3. Make the cookie dough. In a large bowl, combine the flour, sugar, baking powder, and salt. 

    Dry ingredients in bowls
     The Spruce / Kristina Vanni

  4. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. 

    Flour and cold cubes of butter
     The Spruce / Kristina Vanni

  5. Stir in the heavy cream and almond extract to moisten the dough. 

    Dry ingredients and heavy cream in bowls
     The Spruce / Kristina Vanni

  6. Fold in the strawberry mixture.

    Macerated strawberries and cookie dough
     The Spruce / Kristina Vanni

  7. Use a cookie scoop to form the cookies. Place on prepared baking sheets 2 inches apart. 

    Balls of strawberry cookie dough on baking sheet
     The Spruce / Kristina Vanni

  8. Sprinkle with turbinado or pearl sugar. Bake in preheated oven for 15 to 20 minutes or until golden brown around the edges. 

    Unbaked Strawberry Cookies on baking sheet
     The Spruce / Kristina Vanni

  9. Transfer to a wire rack to cool to the touch.

    Cooling Strawberry Cookies
     The Spruce / Kristina Vanni

  10. Serve warm immediately or cool completely and store in an airtight container for up to 1 day. 

Tips

There are several different ways to cut cold butter into a flour mixture.

  • Use a pastry blender. Simply push down the thin metal blades into the butter and rock back and forth. Pick up the pastry blend and repeat over and over until all of the butter has been cut into pea-sized bits and is evenly distributed throughout the flour.
  • If you don't have a pastry blender you can achieve the same results using two dinner knives. The knives should criss-cross as you cut through the butter, forming an X pattern when they meet in the middle. As you work the butter, it will become smaller and smaller and you’ll end up with tiny bits of butter throughout the flour.
  • Finally, you can also use a food processor and quickly and carefully pulse the mixture until crumbs form. If you use this method be careful not to overprocess.