Strawberry Cookies
These Strawberry Cookies are to die for! Strawberries and banana in a cookie, what could be better? These cookies transform all the tastes and textures of a classic shortcake into a perfect little bite.
Servings: 24
Calories: 104kcal
Ingredients
- 2 cups strawberries hulled and diced
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ cup sugar granulated
- ½ teaspoon salt
- 8 tablespoons butter unsalted
- 2 medium bananas
- ⅔ cup milk
- 1 tablespoon orange zest or lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and baking sheet. Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Prep the strawberries. Clean and chop the strawberries, place them in a bowl and add the lemon juice over them.
- Mix the dry ingredients. In a large bowl, add the flour, baking powder, sugar, salt and combine together. Using a fork or knife cut in the butter until the mixture resembles peas.
- Combine the wet ingredients. In another bowl, mash the bananas using a fork. Add the milk, zest from lemon or orange, vanilla extract and mix.
- Combine wet and dry ingredients. Add the wet ingredients and strawberries to the dry mixture and mix well using a spatula. Do not over-mix.
- Form cookies. Using a cookie scoop, scoop out cookie dough and place on the prepped baking sheet, leaving a couple inches in between the cookies.
- Bake and cool. Transfer the baking sheet to the oven and bake for 25 minutes. Cool and enjoy!
Notes
- Because the mixture is quite wet, use a cookie scoop to scoop out cookie dough, and place it on a baking sheet lined with silpat or parchment paper.
- Adding the lemon juice to the strawberries helps them stay fresh and really adds a nice bright flavor to the cookies! I always opt for freshly squeezed lemon juice – fresh is always best!
- When storing these strawberry cookies, place a piece of bread in the container or bag to keep the cookies fresh. This is the same idea as keeping brown sugar from getting hard.
- Make sure your cookies are completely cooled before storing them. Transfer to an airtight container or ziploc bag. Keep the cookie container at room temperature for 3 to 5 days.
- To freeze your cookies, you can either wrap them individually or place them together in an airtight container or ziploc bag. They will last in the freezer for 3 months. Thaw the cookies at room temperature for 15 minutes.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg