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These adorable cookies have the perfect, tender cake texture and are studded with real strawberries. They taste so much better than the common cake-mix version! And despite being made from scratch, they are super easy to make. Fresh strawberry cookies are perfect for summer strawberry season, or an extra special Valentine’s Day treat.
~ Keep reading to see how to give them an additional Valentine’s Day touch. ~
How to make Fresh Strawberry Cookies:
We’re going to start by prepping everything, then it’s just mix-mix-mix-bake. Easy! First, mix the dry ingredients (flour, baking powder & salt) together in a bowl then set it aside. In another bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla extract, and food colouring, and stir until well mixed. Set this aside for now as well. Finally, hull and dice your strawberries.
Our next step is to mix the butter and sugar together until they become super light and fluffy. This will take a few minutes using a stand mixer on medium-high.
I used this:
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I made these cookies using a stand mixer with a paddle attachment. You could make them by hand, but to get that perfect cake texture it is crucial to blend the butter and sugar enough. This could take some elbow grease, but it’s so worth it.
Pour in your prepared strawberry jam mixture, and mix it together until it’s well blended in like pictured below. Scrape down the sides of the bowl as needed.
With the mixer on low, slowly add in the dry ingredients. Stir until it’s just incorporated.
Then we’re going to gently mix in the strawberry pieces.
Scoop the cookie dough onto a parchment paper covered baking sheet. Each scoop should be a heaping tablespoon. This recipe makes twelve cookies. Bake them in a 375° preheated oven for ten to twelve minutes.
Miu – the world’s greatest strawberry fan – thinks that our home smells heavenly when baking these. Lots of squinty eyed big whiffs.
The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for five minutes before transferring them to a cooling rack.
Once the cookies have cooled they are ready to enjoy.
Just look at that delectable cake texture inside. The cookies are perfect and ready to eat now, however…
If you would like to add an extra-cute, extra-Valentine’s touch to the cookies, try piping white chocolate xo’s on top. Tasty and adorable! Make sure that the cookies are completely cooled to room temperature before decorating.
Tempering white chocolate:
In order for our piped chocolate writing to harden at room temperature, we have to temper it during the melting process. Solid chocolate is made out of different kinds of crystalline structures. The tempering process encourages melted chocolate to reform into stronger crystals.
Tempering isn’t difficult to do with the seeding method that I use; it just takes a quality food thermometer, a double boiler, and some patience. I will briefly tell you what I did for this recipe below. For more detailed information on tempering chocolate of different kinds, check out Coriander & Lace’s ‘A Complete Guide on How to Temper Chocolate.’
Start by chopping up your white chocolate. I used a six ounce package. Fill a saucepan with about an inch of water. Bring it to a simmer on your stovetop. Put three quarters of the chopped chocolate into the double boiler on top of the saucepan.
Melt the chocolate, stirring and checking the temperature often. Once the temperature reaches 40°C (104°F), remove the double boiler from the pan. It’s ok if there are still some unmelted pieces. Add the remaining quarter of unmelted chocolate in with the melted chocolate.
These solid pieces will encourage the cooling melted chocolate to form stronger crystals. Now, stirring continuously, allow the chocolate to slowly cool. Keep track of the temperature. When it has cooled to 25°C (77°F), return the double boiler to the saucepan and reheat the chocolate to white chocolate’s working temperature of 28°C (82.4°F). Use a spoon to remove any unmelted pieces. The melted chocolate can then be poured into a piping bag. I used a reusable polyester piping bag and a Wilton #3 tip.
Make absolutely sure that not even a droplet of water makes it into your melted chocolate during the entire melting process or it will become ‘seized’ and ruined.
How darling are these fresh strawberry cookies? And so delicious too.
I used these:
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For another Valentine’s Day dessert recipe idea, try my chocolate brownie cupcakes with cherry-wine reduction.
Fresh Strawberry Cookies {from scratch}
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These adorable cookies have a perfect, tender cake texture and are studded with real strawberries. They make the perfect summer or Valentine’s Day treat!
Ingredients
1 cup (150 g) all-purpose flour
1/3 tsp baking powder
1/4 tsp salt
1 large egg
1 tbsp freshly squeezed lemon juice
1 tbsp strawberry jam
1/2 tsp vanilla extract
6 drops red food colouring
5 tbsp (70.9 g) salted butter, room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (35 g) fresh strawberries, hulled and diced
Instructions
Preheat oven to 375° and line a baking sheet with parchment paper.
In a bowl, mix together flour, baking powder, salt. Set aside.
In another bowl, whisk egg. Stir in strawberry jam, lemon juice, vanilla extract, and food colouring. Set aside.
Hull and dice strawberries. Set aside.
In a stand mixer* with a paddle attachment mix the butter and sugar together on med-high until light and fluffy, about 4 minutes, scraping down the sides of the bowl as necessary.
Pour in the prepared strawberry jam mixture and mix well. Scrape down the bowl as necessary. On low speed, slowly add in dry ingredients and mix until just completely blended. Gently stir diced strawberries into the batter.
Scoop heaping tablespoons of batter onto prepared baking sheet. This recipe makes 12 cookies. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
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Notes
* You can make this recipe by hand instead, but it’s crucial to beat the butter and sugar until light and fluffy to achieve the soft cake texture of the cookies.
Keywords: fresh strawberry cookies
Burst of strawberries in every bite. Love these cookies. Goes great with my afternoon tea.
Thanks Susan, I’m so happy that you enjoyed them 🙂
Found some strawberries that were red enough. Love these.
Thank you, I love them too 🙂
I don’t have strawberry jam, but I do have strawberry extract. Will that work?
No, unfortunately I don’t think that would work for a substitution. The consistency is too different and there are lots of yummy bits of strawberry in the jam. I would hold out until you have strawberry jam or preserves for this recipe. 🙂
Just bought some strawberries from the Farmer’s Market.
This recipe was perfect.
That’s so nice, thank you ❤️
These are amazing. Instead of chocolate on top, I added some chopped white chocolate chunks to the cookie dough.
Thank you 🙂 That sounds amazing as well.
These cookies are delicious!!
Thank you ❤️
So good. Want more.
Thanks!
These were the hit of our family get together.
I’m so glad they were popular. Thanks 🙂
I’m one of those idiots that follows recipes to a tee. “Heaping tablespoons” of batter results in, basically, one giant cookie (they’re properly spaced). Maybe a regular tablespoon, or even slightly less than a tablespoon. That being said, they taste great!
Glad you enjoyed them, but sorry to hear that they turned into a giant cookie on you! I’ve made these several times and have never had that issue. Did you use the same size scoop as I showed in the image above? It’s possible that oven temperature was the culprit. Sometimes thermostats aren’t quite accurate, or sometimes ovens take longer than expected to preheat. If the temperature isn’t hot enough (375° in this case), the butter and sugar will melt before the cookies set, causing them to spread out.
I loved the recipe, but what should I do if I want a more crunchy cookie?
Thanks so much Jenny 🙂 This cookie is really designed to have a fluffy, cake-like texture. But if you really wanted to alter it to make it more crunchy, you could try making the cookies smaller (less dough), spacing them further apart on the baking sheet, and giving them a longer bake in a slightly cooler oven. The goal would be they would spread thin rather than puffing, and get a crispy edge. I have not tested this myself but it’s worth a shot. Otherwise, you could add crunchy bits to the cookies, such as chopped almonds.
Delightful cookies.
Thank you Naomi 🙂
Great flavour. Tastes like a promise of warmer days.
Thank you 🙂 Can’t wait for spring!
I made these last night for a birthday party today. Everyone loved them.
That’s great. Thank you 🙂
Made these cookies earlier today. So yummy!
Awesome. Thanks!
I made a batch of these cookies last night. The kids loved them as do I. Thanks for sharing.
Thanks for the review and kind words ❤️