Rating: 4.59 stars
61 Ratings
  • 5 star values: 44
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.

  • Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.

  • Stir 1/2 cup white sugar and red sugar together in a shallow bowl.

  • Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.

  • Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Cook's Note:

You can substitute 2 teaspoons strawberry extract for the strawberry puree.

Nutrition Facts

189 calories; protein 1.8g; carbohydrates 27.9g; fat 8g; cholesterol 28.1mg; sodium 116.3mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
01/03/2014
The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for. Read More
(42)

Most helpful critical review

Rating: 3 stars
05/05/2014
I found them to be sort of average. Read More
(1)
61 Ratings
  • 5 star values: 44
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/03/2014
The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for. Read More
(42)
Rating: 5 stars
03/26/2014
This was a very good recipe. I used two tablespoons more puree however, in the hopes that it would impart sufficient strawberry flavor. Bang. Read More
(15)
Rating: 5 stars
02/13/2014
This was the best cookie ever! I used 1/2 tsp of salt as suggested and it had the perfect sweet salty combo. It reminds me of cookies I bought from the bakery when I was younger... I ate the whole dozen in a day Read More
(10)
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Rating: 5 stars
09/17/2014
These were the Bomb!I used strawberry jam in mine and wow so very good.This is an awesome recipe and it went in my recipe book.My daughter hates everything cakes and cookies but i must say she loved these.Thank you so much for this recipe Read More
(6)
Rating: 4 stars
07/05/2016
I was hoping for a stronger strawberry flavor, but these are really good cookies anyway! I took the advice of other reviewers and doubled the strawberry puree. The strawberry is still subtle but the cookie is good. I think next time I will make extra puree and reserve and mix with some confectioners sugar to make a strawberry glaze on top to make the strawberry flavor pop even more. Read More
(6)
Rating: 5 stars
08/22/2014
Thank you everyone for your reviews. I'm not sure what you are talking about with the 1/2 cup of salt because it says 1/2 teaspoon maybe you looked at the sugar by mistake. I'm glad that most of you liked it and hope more people try it and like it as well. Read More
(5)
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Rating: 5 stars
11/08/2015
These were delicious! I added 4 tbsp. of strawberry, and it turned out great! Read More
(3)
Rating: 5 stars
05/22/2016
Very nice chewy cookie. The strawberry flavor was evident but it still tasted like a good quality sugar cookie. I made two changes: I subbed whole-wheat flour for half of the flour called for. If anything that might have made the cookies more difficult to appreciate the texture was perfect. My other change was to refrigerate the dough overnight before putting on the sheets and baking. IMO that is always the way to go w/ cookie dough whether the recipe calls for it or not. Read More
(3)
Rating: 5 stars
05/15/2021
Have been making this recipe for a few years. My changes, due to preference: increase strawberry puree to 6 tbsp, and increase flour to 3 cups to compensate for extra liquid. After mixing all ingredients, cover and set in fridge for about an hour (otherwise, dough is way too sticky to roll into balls). After removing from fridge, roll into balls, and roll into sugar. Bake as directed. Read More
(3)
Rating: 3 stars
05/05/2014
I found them to be sort of average. Read More
(1)