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.
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.
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.
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.
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.
They came out great.
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.
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.
- 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
- 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
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 Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 91mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.