Description
These delightful Strawberry Cookies are freshly baked treats that combine the natural sweetness of ripe strawberries and bananas with a hint of citrus zest. Soft and slightly chewy, these cookies offer a fruity twist on traditional cookie recipes, perfect for a snack or dessert.
Ingredients
Scale
Fruit Mixture
- 2 cups strawberries, hulled and diced
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
Wet Ingredients
- 8 tablespoons unsalted butter
- 2 medium bananas
- â…” cup milk
- 1 tablespoon orange zest or lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Strawberries: Clean and chop the strawberries, then place them in a bowl. Add the lemon juice to keep the fruit fresh and to add a slight tangy flavor.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a fork or knife until the mixture resembles small peas or coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, mash the bananas thoroughly with a fork. Add the milk, citrus zest, and vanilla extract, mixing well to combine.
- Combine Mixtures: Add the wet ingredients and the prepared strawberry mixture to the dry ingredients. Fold gently with a spatula, mixing just until combined to avoid overworking the dough.
- Shape Cookies: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing cookies a couple of inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the cookies are lightly golden on the edges.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Do not over-mix the dough to keep cookies tender and soft.
- Using ripe bananas adds natural sweetness and moisture to the cookies.
- You can substitute orange zest with lemon zest depending on your preference for citrus flavor.
- Make sure the butter is cold when cutting into the dry ingredients to achieve the desired crumbly texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
