Fresh Strawberry Cookies have a soft, chewy, buttery cookie base with sweet bursts of strawberry and a vanilla glaze drizzled on top. This quick and easy drop cookie recipe will remind you of strawberry pastries, but is much easier to make!
Strawberry season comes early here in Florida. February is prime time to load up on the jewel-toned sweet and tangy fruit.
That came as quite a surprise to me when I first moved here. Back home in Buffalo, strawberry season typically isn’t until the second half of June!
Anyway, last strawberry season I loaded up a ton of berries. I snacked on them, used them as a topping for yogurt and oatmeal, made them into muffins (Strawberry Lemonade Muffins is my go-to), and added them to salads (this Strawberry Black Bean Salad is one of my favorites!). I had high hopes of making a strawberry cake of some kind, but time got the better of me.
One day I realized I only had a small bowl of fresh strawberries left and I hadn’t baked with them at all yet! I decided to make Fresh Strawberry Cookies before they were gone.
Soft and chewy buttery cookies with fresh bursts of sweet/tart strawberry and a drizzle of vanilla glaze on top make these ordinary cookies feel special! If you’re looking for a way to use up fresh strawberries, these cookies are perfect.
Why You’ll Love This Recipe
- Strawberry Danish fans will love these cookies! They are definitely reminiscent of strawberry pastries, but are much easier to make.
- If you’re looking for ways to use up fresh strawberries, this recipe will help with that (at least a little bit!).
- These cookies are quick and easy to make. They’re perfect for spring gatherings or Mother’s Day celebrations. And of course because fresh strawberries are available all year, you don’t have to wait for your local strawberry season to make them!
The Best Fresh Strawberry Cookies Recipe
This is an easy recipe for drop cookies with a simple glaze. These cookies come together in less than an hour, even including the time it takes for the cookies to cool.
Fresh Strawberry Cookies:
- Unsalted butter
- Vanilla extract
- All-purpose flour
- Baking powder
- Fresh strawberries
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
Step 1: Make the Cookies:
Cream together the butter, sugar, egg, and vanilla in a large bowl. Stir in the flour, baking powder, and salt, and beat until incorporated. Fold in the strawberries, being careful not to crush them.
Scoop out the dough and bake until the cookies are set and light golden along the outside, about 12 to 15 minutes, rotating the trays once halfway through. Let the cookies cool before glazing.
Step 2: Make the Glaze:
Once the cookies are cooled, make the glaze. Stir together all ingredients for the glaze in a small bowl.
Step 3: Glaze the Cookies:
Immediately drizzle the glaze on the cooled cookies. Let the glaze set before serving.
Store these cookies in an airtight container in the fridge for up to 3 days. Let them sit for 10 minutes at room temperature before serving.
- Make sure to pat the berries dry after washing them. We don’t want them to add too much liquid to our cookie dough.
- Chop the strawberries on the small side for these cookies.
- You can swap out the chopped strawberries for fresh raspberries or blueberries instead.
- Instead of a regular vanilla glaze, you can make a cream cheese glaze for these cookies. Beat together 1 ounce cream cheese (at room temperature) with 1/4 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk so it has a glaze-like consistency.
Strawberry Cookies FAQs
What Can I Do With an Abundance of Strawberries?
The sky is the limit when it comes to ways to use up strawberries. Here are a few sweet and savory strawberry recipes to get you started:
- Strawberry Balsamic Pulled Chicken
- Oatmeal Cookie Bars
- Strawberry Cheesecake Pancakes
- Overnight Oats
- Strawberry Coffee Cake
- Iced Chia Seed Strawberry Green Tea
- Strawberry Grilled Cheese
- Almost Instant Strawberry Low Carb Ice Cream
Can I Freeze Fresh Strawberries?
Yes! To flash freeze fresh strawberries:
- Wash them and pat them dry.
- Arrange them in a single layer on a parchment paper-lined baking tray (not touching if possible), and freeze until they’re frozen solid.
- Transfer the frozen strawberries to freezer-safe zip-top plastic bags.
- Store flash frozen strawberries in the freezer for up to 6 months.
The only kicker is that you can’t use frozen strawberries to make this recipe because they will lend too much water. However, you can use frozen strawberries to make smoothies, strawberry pie, and strawberry jam!
More Easy Cookie Recipes to Make
- White Chocolate Macadamia Nut Cookies – chewy and flavorful with brown butter and coconut
- Peanut Butter Chocolate Cookies – gooey chocolate cookies stuffed with rich peanut butter filling
- Iced Oatmeal Cookies – a classic old-fashioned cookie that everyone loves
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Fresh Strawberry Cookies Recipe
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped fresh strawberries washed and patted dry before chopping
- 6 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream
Make the Cookies:
- Preheat the oven to 350F. Line 2 large baking trays with silpat baking mats or parchment paper.
- Add the butter, sugar, egg, and vanilla to a large bowl and use a handheld electric mixer to combine. Add the flour, baking powder, and salt, and beat until incorporated. Fold in the strawberries, being careful not to crush them.
- Use a 1 1/2-tablespoon scoop to measure out the dough, and arrange the dough balls on the baking trays. Bake until the cookies are set and light golden along the outside, about 12 to 15 minutes, rotating the trays once halfway through.
- Let the cookies cool before glazing.
Make the Glaze:
- Once the cookies are cooled, make the glaze. Stir together all ingredients for the glaze in a small bowl.
Glaze the Cookies:
- Immediately drizzle the glaze on the cooled cookies. Let the glaze set before serving.
- Storage: Store these cookies in an airtight container in the fridge for up to 3 days. Let them sit for 10 minutes at room temperature before serving.
- For the Strawberries: Make sure to pat the berries dry after washing them. We don’t want them to add too much liquid to our cookie dough. Chop the strawberries on the small side for these cookies.
- Instead of Strawberries: You can swap out the chopped strawberries for fresh raspberries or blueberries instead.
- For a Cream Cheese Glaze: Instead of a regular vanilla glaze, you can make a cream cheese glaze for these cookies. Beat together 1 ounce cream cheese (at room temperature) with 1/4 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk so it has a glaze-like consistency.
Able to use frozen strawberries instead of fresh?
Jamie, I haven’t tried this recipe with frozen strawberries instead of fresh. My only concern is that they would add too much water. I would thaw the berries, pat them dry, chop them, and then pat them dry again before adding to the cookie dough. Let me know how it goes if you give it a try!