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    Home » Recipes

    Fresh Strawberry Cookie Recipe

    July 2, 2021 by Patti Estep 2 Comments

    Jump to Recipe
    Stack of strawberry cookies over strawberry cookies on a cooling rack.

    Enjoy this easy recipe for strawberry cookies made with fresh strawberries from the garden, the farmer's market, or your local grocery store. A simple sugar cookie base that lets the berry flavor shine.

    Stacked strawberry cookies with fresh strawberries.

    Making the most of seasonal produce is something I love to do. Of course when it comes to any kind of berry their fabulous sweetness is a treat on its own. Still, I thought adding some fresh seasonal strawberries to a basic sugar cookie dough would be delicious and it turns out I was right.

    Cardboard aqua box with fresh strawberries.

    Even after your own harvest, you can usually find strawberries in the store for a few months. However, we all know the fresher the better.

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    Fresh strawberries folded into cookie dough.

    One thing you want to be careful with is adding the berries to the dough. Do this last and fold them in.

    What Does Folding Mean?

    Folding just means adding the strawberries to the dough and gently lifting the dough from the bottom up and folding it over the berries. Continue to fold until the berries have been evenly distributed throughout the dough. Fold just enough to blend the berries. Less is more here. This will help the strawberries keep their shape.

    Strawberry cookie dough on a baking sheet.

    Adding fresh berries to this dough requires a large dollop for the cookie size to get a good ratio of berry to dough. I used a standard tablespoon for this recipe where normally I would use a teaspoon or a smaller cookie scoop.

    Strawberry cookies on a cooling rack with fresh berries.

    They came out great.

    Baked cookie dusted with sugar.

    For some extra sweetness and a little sparkle I dusted the cookies with sugar when they came out of the oven.

    Kinds of Sugar for Dusting

    You can use any kind of sugar for dusting the top of the cookies even standard granulated sugar. However, I like it to be just a little larger and less refined for this type of purpose.

    • Organic Cane Sugar - This is what I used. A little more flavorful and less refined than granulated sugar.
    • Sanding Sugar - Sparkles - found online and in cake decorating areas of craft stores
    • Coarse Sugar - larger grains of sugar for decorating
    • Demerara Sugar - A raw sugar that is large and crunchy.
    Cooling rack with cookies, fresh strawberries a market pint of strawberries, dusting sugar in a bowl.

    You could try this recipe with other types of berries such as blueberries, blackberries, and raspberries. Possibly other summer fruit such as peaches would work as well. If you decide to try a different type of fruit be sure to comment below and let me know how they turned out.

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    More Strawberry Recipes

    • Strawberry Shortcakes
    • Strawberry Praline Trifle
    • Strawberry Rhubarb Crisp
    • Strawberry Pretzel Parfait in a Cup
    Stack of strawberry cookies and a fresh strawberry

    Fresh Strawberry Cookie Recipe

    This easy strawberry cookie recipe lets the flavor of garden fresh strawberries shine. A great way to enjoy your garden harvest.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 11 mins
    Total Time 26 mins
    Course Cookies
    Cuisine American
    Servings 24
    Calories 86 kcal

    Ingredients
      

    • 1 cup crisco vegetable shortening
    • 1 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cups all-purpose flour
    • 2 teaspoons of baking powder
    • 1/2 teaspoon salt
    • 1 pint of fresh strawberries ~ 1 cup
    • 2 tablespoons dusting sugar

    Instructions
     

    • Preheat oven to 350 degrees
    • Trim and chop the strawberries into small pieces
    • Mix the flour, baking powder and salt together.
    • In a separate bowl combine the vegetable shortening, sugar and mix well.
    • Add the eggs to the sugar mixture one at a time mixing well.
    • Add the vanilla and mix well.
    • Add the flour mixture about 1/3 at time to combine with the sugar and shortening.
    • Gently fold in the strawberries by lifting and turning over the dough without smashing the berries too much.
    • Place large dollops of the dough on a baking sheet and place in the oven for 11 minutes or until browned.
    • Remove cookies and sprinkle dusting sugar over top.
    • Cool and enjoy

    Notes

    You can use other berries or fresh fruit with some body such as peaches in this recipe.
    You may want to bake the cookies for half the time on the bottom rack and then move them to the top rack for a more thorough cook.

    Nutrition

    Serving: 1gCalories: 86kcalCarbohydrates: 19gProtein: 2gFat: 1gCholesterol: 16mgSodium: 91mgFiber: 1gSugar: 10g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Peri

      July 31, 2022 at 12:27 pm

      Super tasty! My baking time was close to 25 minutes for these though, they were still completely raw at 11 minutes, other than that these cookies are so delicious!

      Reply
      • Patti Estep

        July 31, 2022 at 1:10 pm

        Peri, baking can be funny like that. I'm glad you found the right timing for your cookies and thanks for sharing.

        Reply

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