Dear strawberry, sweet and bright, your season winds down, a bittersweet sight. With each juicy bite, we savor the taste and begrudgingly bid farewell with haste.
Hi there,
This year’s strawberry season seemed to produce incredibly juicy and flavorful strawberries. It truly is a marvel to behold the fleeting nature of life, and the strawberries are no exception to this rule. It seems that nature’s most precious gems are appreciated most when they are scarce, which is why I hold strawberries in such high regard. A mere glimpse of their bright crimson hue and I am already lost in their luscious and succulent aroma. It’s only during the rare and precious season of strawberries that I indulge in their sweetness. The bright but tasteless berries on offer in the market do not hold a candle to these delectable fruits!
I worked hard, preserving all the sweetness of the spring. I made strawberry prosecco marmalade, strawberry prosecco bundt cake, strawberry vinegar (which has become a new favorite ingredient), and with the last berries of the season, these light-as-air strawberry and white chocolate cookies. I am going to share the recipe for the cookies with you today.
Time to put on your apron.
Strawberry Cookies – a sweet goodbye to the season
Course: dessertDifficulty: Easy Peasy8
servings20
minutes15
minutesIngredients
2 large 2 eggs
4 tablesppons 4 lemon juice
1 cup 1 extra light olive oil
1 cup 1 mix of Stevia and sugar
3.5 cups 3.5 all-purpose flour
3 teaspoons 3 baking powder
2 cups 2 strawberries chopped into smallish pieces
1/2 cup 1/2 Ghiradelli white chocolate chip pieces
Preparation
- Pre-heat oven to 350F (180C) line 1 or 2 cookie sheets with parchment paper.
- In a large bowl, whisk together the egg, juice, oil, vanilla, and sugar, until well combined.
- Add flour and baking powder and mix until combined; gently mix in the chopped strawberries and white chocolate chips until just until combined.
- Form into largish balls. Place on prepared cookie sheets, sprinkle with a bit of granulated sugar, and bake for approximately 15 minutes. Let cool completely and enjoy! Dust with powdered sugar before serving if desired.
Notes
- This made approximately 36 cookies.
41 responses to “Strawberry Cookies – a sweet goodby to the season”
Bernadette, these look scrumptious and perfect for summer!! I love strawberries and this year crop seems particularly tasty! I like your difficulty rating for this one – easy peasy! So no excuse for not making some then! 😀😀
Thanks Annika for noticing the rating. I was wondering if anyone would. Hope all is well with you.
Looks delicious AND I happen to have a container of strawberries in the fridge. Thank you!
Thanks Judy. I think I am going to be making a variety of these cookies all summer. Up next, blueberry.
These look sooooooo good! Perfect for summer! And “easy peasy!”
I love anything with strawberries and these cookies look so good. We get two seasons here in Spain so there is almost always fresh strawberries around! (not right now but there will be more in August!).
Two seasons are fantastic. I’ll bet you get a lot of fresh produce year round. I am enjoying your book.
Thanks, Bernadette. The fresh produce here is amazing.
OMG! These are super fantastic! So many ideas with strawberries…mine own in Finland will be ready in July.
Send us some recipes. It would be great fun to see some recipes from Finland.
Hi Bernadette, here’s a famous Finnish dish made with fish and potatoes: 😃 https://traitaliaefinlandia.com/2017/05/12/la-tentazione-di-jansson/
HI Bernadette, these cookies look lovely. I had to look of stevia and I see it is a sweetener like xylitol.
Hi Robbie, Sorry about any confusion. It is a low calorie but natural sweetener and I am trying to find “healthy” cookie recipes.
Looks delicious and easy recipe, now I have to go pick up strawberries 😃
Thanks for stopping by. I’ll bet you get excellent tasting strawberries out in your area of the country.
Looks delicious, Bernadette. I need to scout out some fresh strawberries to make these. The ones in the fridge are for strawberry mojitos. 🙂
A perfect use for strawberries.
Love the use of olive oil in these tasty looking cookies. I’m sure the dough will work well with other berries as well. 🙂
Hi Ronit, my husband has a sweet tooth and severe heart disease. So, I am working hard on finding sweets that use olive oil to replace butter.
These sound really good Bernadette! I’m curious, how do you use your strawberry vinegar?
Hi Jenna, I have used it when making a fresh spinach and strawberry salad. I also have used it to quick pickle onions and then used the onions for cucumber and onion salad. I find a splash of it in a not highly seasoned recipe really wakes up the flavors.
ooh i will have to give these a go soon. It will be strawberry season very soon here in Queensland so i can do it then 🙂
Thanks Sherry. I hope you enjoy making and eating these cookies. Send out a photo if you can.
Delicious sounding recipe.
When I was young, it was true that strawberries were seasonal, but now, not so much. We can get strawberries from around the world at any season. Even Christmas!
Having said that, the local fruit is much better than that shipped halfway round the world. Sweeter and tastier.
I remember the excitement when the season began; buying fruit from the roadside vendors. You don’t see them now because strawberries aren’t seasonal anymore. It’s such a pity that we’ve lost that excitement.
I am fortunate to live in an area that still has some local farmers. So, I sort of still eat seasonally and get excited about the seasonal produce. Next up blueberries.
Very delightful – and perfect for the season!
It is a good recipe to use with fresh fruit. I am waiting for blueberry season to try it out again.
One of the reasons I love spring is because of the strawberries 🍓 😉
They are a joy when they come into season. Are you able to get them in Singapore?
Fortunately yes, the ones that comes from Korea are the best here 😉🍓 they taste and smell of strawberries 🍓 😉 Of course still nothing compared with the ones just freshly picked 😉
The strawberry looks very good to taste. Thanks for the recipe
Thanks for stopping by and reading.
Bernadette is it possible the strawberries are done for the year already? It goes by so fast. Anyhow, I have never had a strawberry cookie.These look moist and delicious and have my favorite chocolate in them!!!!
Thanks Diane. It does seem that best things in life are very fleeting except for friendships.
The combo of “easy peasy” and strawberries made me whoop out loud. Can’t wait to make these. But, ummm, what is Stevia?
Stevia is a natural sweetener with very few calories. It is marketed under that name. The product I use is a combination of cane sugar and stevia. I have found that it work well in baked goods to reduce the insulin spike.
Good to know! And I’m one of those who does get a bad “insulin” spike when I eat sweets before a meal. (I’m not diabetic – sugar just goes straight to my head.) The good news on that is that I can’t eat sweets before a meal. :-0 Thanks for the info, Bernadette. xo
What a fun cookie, and I see that you’ve made some good healthy swaps, too! So glad to see white chips in there. Great complement to the berries.
Doing my best with the healthy and still sweet. This nervous baker cannot believe she has the chutzpa to make changes. Ah, what we do for love….
Strawberries are on sell right now so the timing of your recipe is perfect. They really sound good.
It is hard to use strawberries in season in baking isn’t it. You just want to eat them straight out the fields. Thanks for reading.