Strawberry Pie Cookie Recipe

Strawberry Pie Cookie Recipe is made with fresh strawberries, unsalted butter, vanilla extract, all-purpose flour, sugar, and a touch of lemon zest. This sweet and tender Strawberry Pie Cookie Recipe creates a dessert full of jammy bites and buttery goodness that takes about 35 minutes to prepare and can serve up to 12 people.

Strawberry Pie Cookie Ingredients

• 1 cup fresh strawberries, hulled and finely chopped
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest (optional, but lovely for brightness)
• 1 tbsp cornstarch (to mix in with strawberries, to keep filling from getting too runny )
• Extra sugar for sprinkling (optional, for sparkle)

Strawberry Pie Cookie Instructions

1. Prepare the strawberries: In a small bowl, gently toss the chopped strawberries with the cornstarch and set aside (the cornstarch helps absorb some of the juice so the cookies don’t get soggy).
2. Cream the butter and sugar In a large mixing bowl beat the butter and sugar until light and fluffy (about 2-3 minutes). It should look pale and fluffy ( like a cloud on a sunny day ).
3. Add egg and vanilla Then add the egg and vanilla extract and beat well. Then add the lemon zest if you ‘re using it — give it that bright and fresh flavors that make everything come to life.
4. Add the dry ingredients In a separate bowl, whisk together the flour, baking powder, salt. Add this to the wet mixture and mix only until combined — do not over mix — otherwise the cookies will be tough.
5. Fold in strawberries gently With a spatula, fold in the prepared strawberries gently with your hands, not mash them (we ‘re looking for little ruby pockets of fruit in every bite ).
6. Scoop and shape: Drop tablespoon-sized portions of dough (about 2 tablespoons per scoop) onto a parchment-lined baking sheet 2 inches apart. If you want a little bit of sparkle / crunch sprinkle a little sugar over the top.
7. Bake with love: – bake at 350°F (175°C) for 15 to 18 minutes or until just golden on the edges and set in the middle.
8. Cool and enjoy. Allow cookies to cool on the pan for 5 minutes then move them to a wire rack. Sweet slightly warm or cool completely store in an airtight container.

Recipe tips

Pat the strawberries dry before mixing: It is best to gently pat the shredded strawberries dry using a paper towel after they have been chopped – this prevents the dough from becoming too wet and keeps the cookie’s soft and pie like appearance.

Use lemon zest to brighten the berries: It gives a little citrus kick to the fruity syrup and wakes up the flavor of strawberries. Bonus if you ‘re not getting as much sweet from your strawberries yet.

Sprinkle coarse sugar on top before baking: It ‘s true, glitter helps out a lot! Clara likes to use turbinado sugar as the golden crust type of top tastes like pie crust.

How To Store Strawberry Pie Cookie

Refrigerate: Put the Strawberry Pie Cookies in the fridge to allow them to cool completely on a wire rack. Then put them into an airtight container, with some parchment paper between each layer of cookies, to prevent them from sticking.

Freeze: At room temperature allow the cookies to cool to room temperature. Put each cookie in one layer on a baking sheet and freeze for 1 hour. After freezing transfer to a freezer-safe container or zip-top bag with parchment between layers and freeze for up to 2 months. Once you ‘re ready to eat let them thaw at room temperature for about 30 minutes.

How To Reheat Leftover Strawberry Pie Cookie

In The Oven: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Heat them for about 5–7 minutes, or until they’re barely heated through. It will give the cookies back the soft and tangy taste of just being baked.

In The Microwave: Put 1 or 2 cookies on a plate that is microwave safe and cover loosely with a damp paper towel. Heat on high for 10-15 seconds. Note it ‘s only good to warm up quickly… not over-heat or they will be mushy.

In The Air Fryer: Preheat your air fryer to 320°F (160%C) and place the cookies in the air fryer basket in a single layer for 3–4 minutes (check halfway through cooking to ensure no over baking). This will make the edges slightly crispy and the center slightly tender.

What to serve Strawberry Pie Cookie

Strawberry Pie Cookie pairs well with a glass of cold milk, a cup of hot tea, vanilla ice cream, and fresh whipped cream. It also can be served alongside a bowl of mixed berries, warm custard, sweet strawberry jam, and a slice of lemon pound cake for better savoring of the meal.

Frequently Asked Questions

 Can I use frozen strawberries instead of fresh ones?

Yes you can! You just need to thaw them first and pat them dry with a paper towel, that makes sure the cookie dough is not going to get too wet.

Why do I need to add cornstarch to the strawberries?

Cornstarch helps absorb all that juice from the strawberries while not making the cookies soggy. Also helps keep the center of the cookie soft but not soggy.

How do I know when the cookies are done?

The cookies are done when they ‘re lightly golden on the edges and the centers are set ( but still soft ). Do not overbake, they will cook a little more when they are taken out of the oven.

More cookie recipes:

• Coconut Cream Pie Cookie Recipe
• Vanilla Glazed Apple Cookie Recipe
• Spiced Chocolate Crinkle Cookie Recipe