Iced Strawberry Cookies
Special thanks to Rosemary Molloy from An Italian in My Kitchen blog for the inspo to make these!
Something about summertime amplifies my cravings for fruity flavors, but my constant desire for cookies remains, so with a summer sweet tooth these cookies were a hit! These are easy, soft, minimal equipment, & just delightful.
This could be a dessert, or even breakfast (Come on, it has fruit in it! Live a little! :)) Honestly, they taste a little bit like glorified PopTarts to me. They have no butter in them so they’re basically healthy…
All it takes is a big & small bowl, a good whisk, & some common household ingredients you likely have on hand already. No doubt these would be even more out of this world with fresh strawberries, however, I use frozen for the simplicity (& the fact that they don’t go bad so I always have frozen strawbs on hand).
These cookies only need to bake for 15 minutes, & the prep time is just about the same. The low bake time is a plus because who wants to have their oven on much if at all in the summer? Quick & simply bake these up to make your kitchen smell divine & indulge in a well deserved treat.
I make mine a little larger & without perfectly rounded edge *~aesthetics*~ but you can certainly roll them into a ball nicely before placing them on your baking sheet. The size I make mine of about a half handful of dough/size of a golf ball produces approximately 14 cookies.
- 1 egg
- 2 tablespoons lemon juice (fresh would be great, but I use ReaLemon & it works)
- 1/2 cup melted coconut oil (or another oil you prefer)
- 1/2 teaspoon vanilla (honestly I just do a splash of this without measuring)
- 1/2 cup + 2 tablespoons granulated sugar
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup chopped strawberries (fresh or frozen both work)
- 2 tablespoons white chocolate chips (optional but recommended ;))
½ cup powdered sugar
½ teaspoon vanilla
2-3 tablespoons water
- Pre-heat your oven to 350 degrees fahrenheit and line your baking sheets (I use 2 sheets) with parchment paper. Set them aside while you prep the ingredients and your oven starts to heat up. Also, if you’re using frozen strawberries, grab those out of the freezer so they begin to soften.
- In your large bowl, grab that whisk & mix together your egg, lemon juice, coconut oil, vanilla, & sugar.
- Once that’s all whisked together, start adding the flour & baking powder. Add slowly to not make too much of a mess.
- Time now to add those strawberries in. Give it a good stir before you start forming them into balls, or just scooping them evenly onto the baking seat with 2 inches in between. A golf ball is a good way to eyeball the size you can aim for.
- Your oven should be pre-heated by now, so throw those beauties in & set the timer for 15 minutes.
- When your timer goes off, check your cookies to ensure they have formed & maybe even have the slightest touch of golden brown on top.
- Remove them from your oven and let them cool completely
- Before you enjoy them, while they are cooling you can combine your icing ingredients in a small bowl. The thicker you like it, the more powdered sugar you can add.
- Last step is dipping those cooled cookies in the icing for a nice layer of sweet glaze. If you’re feeling like being a little messy or are pressed for time, you can drizzle your icing over them instead too.