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!
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 ½-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.
Notes
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 ¼ cup powdered sugar, ½ teaspoon vanilla, and enough milk so it has a glaze-like consistency.