Strawberry Cookies for Spring

Two fabulous cookie recipes to try!

Delicious Desserts

Strawberry Cookies for Spring

Two recipes to try

-Greg Johnson,

strawberry cookiesIt’s strawberry season! To celebrate, I’ve come up with a cookie recipe – and two variations – that capture the flavor of spring.

The base recipe is eggless and uses strawberries in three forms-cooked, fresh and dehydrated – and use also incorporates the truly complimentary flavors of vanilla and lemon. But what really elevates these tasty cookies to the heights of deliciousness is the addition of white chocolate chips for my XXX Strawberry Cookie variation or dark chocolate chips for my Neapolitan Cookie variation.

The strawberries cooked with lemon juice and zest have a fresh, bright flavor that’s the perfect background for the sweetness of the fresh and dehydrated strawberries. The ground-up Nilla Wafers lend a light vanilla-y note. A final roll in turbinado sugar before baking gives the cookies a crunchy exterior that contrasts the moist, chewy interior.

In the XXX Strawberry Cookie, the white chocolate chips provide just the right touch of richness. And The dark chocolate chips in the Neapolitan Cookies bring that little something extra-something exotic-to elevate these above the everyday. (And who ever complained about pairing strawberries with chocolate?)

Makes 3 dozen cookies.

1 stick butter
1 cup dark brown sugar

Wet Ingredients
1/2 cup sliced fresh strawberries
3 tablespoons milk
1 tablespoon lemon juice
1 tablespoon white sugar
1 1/2 teaspoons vanilla
1 teaspoon lemon zest

Dry Ingredients
2 cups oatmeal
1 cup finely ground Nilla Wafer cookies
3/4 cup flour
3/4 cup dehydrated strawberries
1/2 cup sliced fresh strawberries
1/2 cup white chocolate chips or dark chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt

Turbinado sugar

1. In a small saucepan, heat strawberries, milk, lemon juice, lemon zest, and white sugar over medium high heat. Stir with a wooden spoon, crushing the strawberries until the mixture is smooth and evenly red.
2. Remove strawberry mixture from the heat and set aside to cool until Step 5.
3. Preheat oven to 350º.
4. In a large mixing bowl, cream together the creamables.
5. Add vanilla to the cooled strawberry mixture. Whisk together until smooth.
6. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
7. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
8. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
9. Shape dough into balls–about 2 tablespoons each.
10. Roll each cookie dough ball in turbinado sugar.
11. Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
12. Bake at 350º for 10-12 minutes or until golden brown and the tops are firm to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

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