Rating: 4.5 stars 4.6
65 Ratings
  • 5 star values: 48
  • 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

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

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.

    Advertisement
  • 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
Advertisement