These Strawberry Cookies are very soft and have cake-like texture with little morsels of fruit, like little strawberry filled clouds or pillows. Absolutely perfect way to enjoy strawberries this summer! Dip these delicious soft cookies into some whipped cream for a classic strawberries and cream combination!
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With summer approaching and strawberry season in full swing I decided that it was time to revisit one of my favourite summer cookies. I made this recipe almost by accident when I had too many strawberries on my hand and needed to use them up as quickly as possible.
Since then the recipe became a staple during hot summer months. I made these Strawberry Cookies totally randomly a couple of years ago without any blog post in mind. And then I could not get these cookies out of my mind.
I was making Strawberry Muffins for my dear friend’s baby shower and I thought that it may not be enough. I did not really have anything else in mind to make, so I started looking through the recipes I saved from Joanne Fluke mystery books I was reading.
The muffins were also her recipe which I modified, so I was hoping to find something that would use more strawberries too. Instead, I saw a recipe for Blackberry Cookies.
I thought that I could definitely switch the fruit. I also made a few tiny changes to the recipe and patiently waited for the cookies to bake. I did not expect anything special, just good solid cookies.
And then I took Strawberry Cookies out of the oven.
They were absolutely AH-MAY-ZING!
Here are more recipes inspired by Joanne Fluke‘s mystery books:
- Peanut Butter Molasses Cookies
- Brown Butter, Peanut Butter and Jam Cookies
- Strawberry Muffins
- Easy Popovers
- Spicy Chocolate Popcorn
Hubby took a cookie saying his usual “Yummy” then he actually bit into it, looked at me with a surprised look in his eyes and said: “These are good, these are actually really really good!”
He likes almost everything I make. He likes some things more, some things less, but in most cases if I ask him if I should make something again, he says yes. What is rare is for him to actually ask me to make something. Again. Right after eating it. Doesn’t happen often. Especially not with sweets. For some reason, he doesn’t like sweets much (weird, I know!).
But these pillowy Strawberry Cookies he really liked and asked to make again… while eating them… before dinner! And that never ever happens!
So, what can I say about these cookies? They are not crunchy, they are not chewy, but they are very cakey, soft and fluffy. In fact, I wanted to call them cakelets, except it turned out that it’s a trademarked term here in Canada and I decided not to go that route.
Anyway… Back to these delicious cookies! They are very soft and have cake-like texture with little morsels of fruit, like little strawberry filled clouds or pillows. Since I added my favourite Orange Oil, they have a hint of citrus and are absolutely delectable.
If you don’t have Orange Oil yet in your cupboard, then you must buy it. It’s my secret ingredient in most baked goods I make. It’s so so so good! Funny enough, their lemon oil isn’t something I like at all though.
For me, Canada Day is always filled with baking and strawberries. Why not celebrate it by making these delicious Strawberry Cookies? When peaches are in season, I’ll make these with peach and I think that they will be quite delicious with small pieces of apple and some cinnamon in the fall.
Fun variations for these Strawberry Cookies
- Apples with cinnamon
How to make Strawberry Cookies
As with most cookies, the dough is quite easy to make. You just need to mix the butter and sugar together with your mixer until it’s very light and fluffy and then mix in the rest of the ingredients. Technically, you could do it even by hand but creaming butter and sugar with a spoon isn’t fun.
For this kinds of recipes I usually use my hand mixer as it’s just faster and the mixing bowl is smaller and easier to clean.
How to make even-sized cookies
TIP: In order to make all the cookies exactly the same size I use an ice cream scoop. For these Strawberry Cookies, I used a small 18/8 (1.5 inch or 3 cm) scoop.
- 1 cup fresh strawberries
- 1 stick salted butter, room temperature (1/2 cup)
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon orange oil (optional but highly recommended, use orange zest if can't find the oil)
- 1 large egg
- 2 cups flour
- 1/2 tablespoon flour
- 1/4 cup milk
- Preheat oven to 375F.
- Dice strawberries into 1/4 inch pieces. I did it by quartering each strawberry and then dicing each quarter into three parts, so they are the size of small raisins.
- Place diced strawberries into a bowl with 1/2 tablespoon of flour and mix. Flour will help strawberry pieces to separate and not stick together when fruit is added to the dough later.
- In a large bowl, using an electric mixer, cream together butter and both sugars until light and fluffy. You can use a stand mixer or hand mixer like I did this time.
- Add the baking powder, orange oil, egg and mix until well incorporated.
- Add the flour one cup at a time. If you are using a stand mixer, then keep using it. If you are using a hand mixer, then at this point it might be easier to switch to a spatula to mix in the flour.
- Add the milk and mix until soft dough forms.
- Add the strawberries and mix trying to not smash the berries.
- Drop the cookies by teaspoon onto a baking pan lined with parchment paper. About 12 to a standard sized pan. I used a small cookie scoop to do that.
- Bake for 12-15 minutes until cookies are puffed up and turn light golden colour. It took exactly 15 minutes in my oven.
(this post first appeared on the blog on July 8, 2015)