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.

The Best Strawberry Cookies

Reminiscent of the classic Strawberry Shortcakes, these Strawberry Cookies are golden on the outside, tender, airy, soft and fluffy on the inside. You’ll get bites of yummy strawberries, accompanied by notes of bright citrus and a hint of banana flavor, all in one cookie! These cookies are SO easy to make and they are so delectable, I bet you can’t eat just one!

Do you have some extra strawberries laying around that you don’t know what to do with? Don’t waste them! These Strawberry Cookies are to die for! As they bake, your house will smell heavenly and when they’re done, you’ll have yourself beautiful little jewels that will be devoured in minutes. Sweet strawberries dressed with bright citrus combined with bananas and a few other pantry staples create one of the best bites you’ll ever taste!

• Flour – All-purpose flour is going to work best!
• Sugar – Regular granulated sugar will do the trick. What would a cookie be without sugar?
• Baking Powder – This is going to help our cookies rise and become nice and fluffy.
• Salt – Salt is important when it comes to baking to balance the sweetness, don’t skip it!
• Butter – Unsalted, to control the sodium levels of the cookie!
• Strawberries – Fresh strawberries are best! Chopped.
• Lemon Juice – Freshly squeezed or store bought, both work.
• Orange Zest – Or lemon zest!
• Milk – Use your preference, dairy or non dairy will both work.
• Bananas – I used medium sized bananas.
• Vanilla Extract – For added flavor! Without the vanilla, your cookies may taste flat.

1. Preheat the oven and baking sheet. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Prep the strawberries. Clean and chop the strawberries, place them in a bowl and add the lemon juice over them.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake and cool. Transfer the baking sheet to the oven and bake for 25 minutes. Cool and enjoy!

How Do I Know If My Cookies Are Done?

I know you’ll be chomping at the bit to get your hands on these cookies, but how do you know if they’re done? Keep in mind, every oven is different, but the best tip is to look for golden edges! The centre of the cookie will remain light in color and may seem uncooked, but as the cookies cool on the baking sheet for 5 minutes, they will continue to bake inside.

In short, as long as the edges are golden, so are you!

Can I Make These In Advance?

Yes! You can make these cookies and freeze them to enjoy at your leisure. See “freezing” for full instructions.

What Else Can I Add To These Strawberry Cookies?

Feel free to add a few more goodies into these shortcake cookies. Here are some suggestions:

• Chocolate: dark, milk or white
• Dried Fruit: raisins, craisins
• Additional Fruit: not a fan of strawberries? Use blueberries, apricots, or peaches instead!
• Nuts: pecans, walnuts, macadamia nuts, slivered almonds
• Oats
• Shredded Coconut

Storing

These strawberry cookies are best when fresh, however they will last a while longer, that’s only if you can resist devouring them all immediately. Here’s how to store them:

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.

Freezing

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.

More Delicious Cookie Recipes To Try

• Best Ever Chocolate Chip Cookies
• Sugar Cookies
• Chocolate Sugar Cookies
• Cranberry Orange Cookies
• Amaretti Cookies
• Mexican Wedding Cookies
• Amish Sugar Cookies

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4.67 from 24 votes

Strawberry Cookies

Prep 20 minutes minutes

Cook 25 minutes minutes

Total 45 minutes minutes

24

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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.

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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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!

Equipment

• Stainless Steel Cookie Scoop
• Aluminum Baking Sheet (2 pack)

Notes

1. 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.
2. 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!
3. 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.
4. 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.
5. 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 Information

Serving: 1cookieCalories: 104kcal (5%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mg (4%)Sodium: 53mg (2%)Potassium: 110mg (3%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 132IU (3%)Vitamin C: 8mg (10%)Calcium: 28mg (3%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.