These tasty, fresh strawberry cookies have a perfect fluffy and tender cake texture and are studded throughout with real strawberries. They taste so much better than the common cake-mix version! And despite being made from scratch, they are super quick and easy to make.
They are perfect for making the most of the summer strawberry season. And they make adorable Valentine's Day treats, as well.
美味しいパスタ料理なら、他にも、当サイトでご紹介している ストロベリーバナナブレッド, いちご飴 と 苺のふわふわホイップバター for more tasty recipes using fresh strawberries.
材料
- 生のいちご - These cookies are studded throughout with pieces of fresh strawberry. They taste great and look great, too. You want to get ripe, red berries. If the strawberry is white or greenish near the stem, it's not ripe enough.
- Strawberry jam - This really enhances the strawberry flavour of the cookies.
- 中力粉
- ベーキングパウダー - To make the cookies nice and fluffy.
- 塩
- 無塩バター
- グラニュー糖
- Large egg
- 絞りたてレモン果汁 - Lemon pairs beautifully with strawberry, and really makes the flavour fresh. Make sure to use freshly squeezed lemon juice.
- バニラエキストラクト
- 食品着色料 (赤) (optional) - While using food colouring is completely optional, it will give you the pretty pink colour of these cookies.
それぞれの分量については下のレシピカードをご確認ください。
バリエーション
美味しいお餅料理なら、他にも white chocolate raspberry cookies recipe for a delicious variation of this cookie filled with real raspberries and white chocolate chunks.
作り方
Preheat the oven to 375°F / 190°C.
In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.
In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.
Hull and dice the strawberries.
焼き菓子を作る時の小麦粉の計量は、計量カップではなく、 スタンドミキサー with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.
ポイント： You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.
Pour in your prepared strawberry jam mixture, and mix it together until it's well blended. 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, being careful to not overmix. (Overmixing causes tougher cookies.)
Gently fold the strawberry pieces into the dough with a rubber spatula.
Scoop the cookie dough onto a パーチメント紙 covered baking sheet. Each scoop should be a heaping tablespoon.
This recipe makes twelve cookies. Bake for 10-12 minutes. If you notice the edge of the cookie looking a little golden it is finished.
The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Once the cookies have cooled they are ready to enjoy.
キッチングッズ
このレシピでは以下のキッチングッズを使います。
- ミキシングボウル
- Stand mixer or hand mixer, or mix by hand
- Rubber spatula
- キッチンスケール や 計量カップのセット
- Measuring spoons
- Knife and cutting board
- パーチメント紙
- ベーキングトレイ
- Cooling rack
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保存
These strawberry cookies can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
冷凍する場合は、焼いた後完全に冷ましてから パーチメント紙を敷いたトレイに重ならないように並べてから冷凍してください。 その後、フリーザーバッグに入れ、3ヶ月間保存できます。解凍する際は、室温に戻るまでカウンターの上に出しておきます。
美味しく作るコツ
- 計量は正確に - 小麦粉や砂糖などの材料は、必ず計量しましょう。もし キッチンスケールではなく計量カップを使う場合は、かき混ぜて中に空気を含ませ、スプーンで静かにカップに入れて上部を平らにして計量しましょう。カップですくい上げると結果的に量が多すぎてしまいます。
- 混ぜすぎ厳禁 - 小麦粉を生地に加えた後、 非常に 重要なポイントは、決して混ぜすぎないことです。混ぜすぎると、ソフトで繊細な食感が失われ、みっちりとして硬いケーキになってしまいます。混ぜ合わせるのは ちょうど 粉っぽさがなくなるまでにしましょう。
- Oven temperature - Make sure that your oven is fully preheated before you put the cookies in. Otherwise, cookies will spread and stick to each other.
📖 レシピ
Fresh Strawberry Cookies (from Scratch)
- 準備: 15分
- 調理: 10分
- 合計時間: 25分
- 分量: 12 個分 1x
- 分類: クッキー
- 国: アメリカ
説明
These tasty, fresh strawberry cookies have a perfect fluffy and tender cake texture and are studded throughout with real strawberries.
材料
1カップ (150g) 中力粉
⅓ teaspoon baking powder
¼ teaspoon salt
¼ カップ (35g) fresh strawberries, hulled and diced
1 卵(Lサイズ)
1 大さじ 搾りたてのレモン汁
1 大さじ strawberry jam
½ 小さじ バニラエキストラクト
6 drops red food colouring
5 大さじ (70g) 無塩バター (室温にしておく)
½ カップ (100g) グラニュー糖
作り方
Preheat the oven to 375°F / 190°C.
In a medium bowl, mix the flour, baking powder, and salt together. Set it aside for now.
In a small bowl, whisk the egg. Then add in the strawberry jam, lemon juice, vanilla, and food colouring, and stir until well mixed. Set this aside for now as well.
Hull and dice the strawberries.
焼き菓子を作る時の小麦粉の計量は、計量カップではなく、 スタンドミキサー with a paddle attachment, beat the butter and sugar together on medium-high speed for 4 minutes. It will become pale in colour and fluffy.
ポイント： You can mix these cookies by hand, but to achieve that perfect cake texture it is crucial to blend the butter and sugar enough. Make sure to beat them together until they are fluffy and pale.
Pour in your prepared strawberry jam mixture, and mix it together until it's well blended. 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, being careful to not overmix. (Overmixing causes tougher cookies.)
Gently fold the strawberry pieces into the dough with a rubber spatula.
Scoop the cookie dough onto a パーチメント紙 covered baking sheet. Each scoop should be a heaping tablespoon.
This recipe makes twelve cookies. Bake for 10-12 minutes. If you notice the edge of the cookie looking a little golden it is finished.
The cookies will be very delicate when just coming out of the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Once the cookies have cooled they are ready to enjoy.
栄養素
- 1食あたり: クッキー1個
- カロリー: 125
- 糖質: 9.4 g
- 塩分: 56.2 mg
- 脂質: 5.3 g
- 炭水化物: 18 g
- タンパク質: 1.7 g
- コレステロール: 28.2 mg
キーワード: フレッシュストロベリークッキー
Susan says
Burst of strawberries in every bite. Love these cookies. Goes great with my afternoon tea.
アシャ says
Thanks Susan, I'm so happy that you enjoyed them 🙂
Paula says
Found some strawberries that were red enough. Love these.
アシャ says
Thank you, I love them too 🙂
Jennifer says
I don’t have strawberry jam, but I do have strawberry extract. Will that work?
アシャ says
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. 🙂
Angie says
Just bought some strawberries from the Farmer's Market.
This recipe was perfect.
アシャ says
That's so nice, thank you ❤️
Dee says
These are amazing. Instead of chocolate on top, I added some chopped white chocolate chunks to the cookie dough.
アシャ says
Thank you 🙂 That sounds amazing as well.
Nadia says
These cookies are delicious!!
アシャ says
Thank you ❤️
Carin says
So good. Want more.
アシャ says
Thanks!
Patty says
These were the hit of our family get together.
アシャ says
I'm so glad they were popular. Thanks 🙂
Rick says
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!
アシャ says
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.
Jenny Calderon-Ferrante says
I loved the recipe, but what should I do if I want a more crunchy cookie?
アシャ says
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.
Naomi says
Delightful cookies.
アシャ says
Thank you Naomi 🙂
Nancy says
Great flavour. Tastes like a promise of warmer days.
アシャ says
Thank you 🙂 Can't wait for spring!
Gillian says
I made these last night for a birthday party today. Everyone loved them.
アシャ says
That's great. Thank you 🙂
Whitney says
Made these cookies earlier today. So yummy!
アシャ says
Awesome. Thanks!
Natalie says
I made a batch of these cookies last night. The kids loved them as do I. Thanks for sharing.
アシャ says
Thanks for the review and kind words ❤️
Neal says
Absolutely delightful! I doubled the recipe and had no issues other than feeling the need to add more diced strawberries. In my oven, after 10 minutes they were perfectly cooked. 11-12 minutes led to browning on the bottom of one small batch but even those were still delicious.
アシャ says
Thank you so much for the kind review, Neal 🙂 I'm glad that you enjoyed them!