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!
Strawberry Cookies Highlights
- Simple Ingredient List. These cookies will use up some of your pantry staples, no fancy ingredients required here.
- Easy To Make.
- Great Use of Leftover Fruit. If you’ve got some leftover strawberries and some super ripe bananas, don’t throw them out, make some cookies.
- Delicious, Soft And Fluffy Cookies. These cookies have it all! Your family and friends will love them!
Ingredients You’ll Need
- 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.
How To Make Strawberry Cookies
- 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!
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?
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
Expert Tips
- 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.
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
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Strawberry Cookies
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
- â…” 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!
Recipe 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.
My kids loved these cookies. My son went back for thirds. I made these dairy free using soy milk and dairy free butter. It turned out great!
So glad you guys liked them!
Can I leave out the bananas?
You probably can but might have to replace it with something else that would count as a wet ingredient, like applesauce, yogurt, sour cream, etc.
Do you think I can use frozen fruit?
You can! Just make sure they’re completely thawed so they don’t add any excess liquid!
This recipe is fantastic! I tweaked it a bit: only used 1/3c sugar, decreased the butter by 1/2 and then added 2 tbsp of coconut oil. These are terrific for breakfast, a snack and dessert! Will definitely make these again!
Such a good idea. I love them!
I’m eager to taste these, however my batter was very runny. (Maybe due to overripe bananas?) What do you recommend to thicken it?
Try adding more flour.
I ended up putting the batter into a muffin tin and they were fabulous. Incredibly soft, almost like fresh pancakes. Delicious!
can i substitute in eggs for milk/?
You probably could, though I’ve never tried it myself.
Best cookies ever! 🙂 So moist and soft
Thank you. 🙂