I took the youngest three kids to a farm on Johns Island, SC to pick strawberries today and when we arrived back home, I wanted to find something to do with the $20 gallon bucket of strawberries we picked. I’ve had this recipe sitting in the recipe box getting dusty for awhile now and I wish I could remember who gave it to me, but these cookies were so easy to make and so very tasty!
This cookie is not exactly a cookie. It’s part cookie, part biscuit, part strawberry shortcake. So versatile, you can eat it for dessert or wait until breakfast and have it was your eggs and coffee.
You really only use 1 cup of chopped strawberries so we still have a lot of strawberries left from our adventure. But with six mouths in our house, I am sure they will be gone soon. So without further adieu, here is the recipe:
Ingredients:
- 2 cups of flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick of butter
- 1 cup chopped strawberries
- 1/3 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- optional: royal icing (2 cups powdered sugar, 3 tablespoons milk, 1 egg white)
Steps:
- chop the strawberries into small chunks and place in the freezer to “harden” while you work on the next steps.
- mix the flour, baking powder, sugar and salt in a large bowl.
- add one stick of butter straight from the fridge by cutting off small cubes as you go and mix by hand with the flour mixture until you get a coarse cookie dough. Your dough will not be smooth at this point.
- in a separate bowl mix milk, vanilla extract, and one egg.
- pour the wet ingredients over the dough mixture and combine all with a spatula. The dough will be sticky and wet at this point.
- fold in the strawberries. Be careful not to “crush” the strawberries.
- place the cookie dough in the refrigerator for 45 minutes to cool and harden.
- preheat oven to 375°F
- roll the dough into balls about 1 tablespoon size and place on cookie sheet. You can press any additional strawberries pieces into the dough at this time.
- bake the cookies at 375°F for 15 minutes or until edges are lightly browned.
- let cookies cool completely on a wire rack before icing.
- optional: make a royal icing and drizzle on top. I like to make mine with 2 cups powdered sugar, 3 tablespoons milk, 1 egg white
- optional: sprinkle with sea salt for an extra crunch
- optional: hide in the bathroom and eat them all and don’t share with your children.
And if you are in the market, check out my favorite baking gear: these measuring cups // measuring spoons // cookie sheets // silicone baking mats // cookie scooper // the prettiest limited edition kitchenaid mixer // cooling racks // measuring jug //
Enjoy! Priscilla
