Strawberries are not only very tasty and aromatic, but also extremely healthy. Cookies with the addition of this berry come out soft, piquant, with a noticeable strawberry flavor. Depending on your preferences, you can combine the main ingredient with shortbread, biscuit, curd or any other dough.

How to make strawberry cookies

It is not necessary to prepare strawberry pastries only in the summer; frozen berries are perfect for this purpose in the winter. A dessert that includes strawberries turns out to be very tasty, refined, and aromatic, so the pastries will be appropriate on any table. Berry cookies are an excellent treat for both a romantic dinner and for pampering your children with a healthy homemade treat. Here are some tips to keep in mind while preparing the dish:

• baking powder and soda should be added in small quantities so that the finished cookies do not have an unpleasant soda taste;
• if the cookie recipe calls for the preparation of very tender and difficult to roll out dough, place it in the refrigerator for half an hour or in the freezer for 10 minutes;
• to achieve a beautiful golden hue in the finished baked goods, brush the strawberries with beaten egg before baking;
• You should bake cookies quickly and at high temperature: 10 minutes is enough for thin products, 20 minutes for thick ones.

Cookies Strawberry

You can prepare dessert for any occasion: the gathered guests will be delighted with such a beautiful and tasty treat. According to the classic recipe, Strawberry cookies are filled with the berry of the same name, but culinary experts advise not to get hung up on the usual ingredients and experiment with any other fruits, nuts, and seasonings. Those with a sweet tooth can sprinkle the finished dessert with powdered sugar.

Ingredients:

• high fat cream or sour cream – 150 ml;
• sugar (to taste);
• cream waffles – 400 g;
• raw sesame – 3 tbsp. l.;
• beet juice – 80 ml.

Cooking method:

1. First, you should grind the waffles using a meat grinder or mortar and pestle.
2. Squeeze the juice out of the beets. This can be done by rubbing the vegetable and then squeezing it firmly with your hands. You won't need the beetroot shavings, so discard them or use them in another dish.
3. Start slowly adding cream/sour cream to the crushed waffles until you achieve a sticky, uniform consistency.
4. Form strawberry figures from the resulting mass.
5. Dip each berry in beet juice, roll in sugar, sprinkle with sesame seeds (the component will serve as an imitation of strawberry seeds).
6. If desired, decorate each cookie with a parsley leaf in the style of a natural stalk.

Rolled oats cookies with strawberries

Incomparable oatmeal cookies can be made even tastier by adding a little strawberries to their composition. No one can resist such delicious, healthy, aromatic pastries: from the smallest sweet tooth to experienced gourmets. The trick to a successful dessert is the extended cooking time. This is necessary so that all excess moisture in the products evaporates. Below we describe in detail and with photos how to make rolled oats cookies with strawberries.

Ingredients:

• thawed or fresh strawberries – 200 g;
• flour – 1 tbsp.;
• soda – 1/3 tsp;
• milk – 1 tbsp.;
• oat flakes – 0.2 kg;
• salt – 1 tsp;
• egg;
• cinnamon – 1/3 tsp;
• vegetable oil – ½ tbsp.;
• sugar (sand) – 1 tbsp.

Cooking method:

1. Add soda to the sifted flour (no need to extinguish the product), salt, cinnamon.
2. Dry oatmeal should also be added here.
3. Separately, combine the egg and sugar, beat until foamy. Pour milk and butter into the resulting mixture.
4. You need to add strawberries cut into slices to the liquid, then carefully mix the ingredients.
5. Combine both mixtures, mix carefully again using a plastic/wooden spatula.
6. The dough will be runny, so you need to thicken it with 1/3 cup of flour or a few tablespoons of oatmeal.
7. Cover a baking sheet with foil, grease with oil and spoon the dough onto the treated surface.
8. Bake the dessert with strawberries for about 20 minutes at 190 degrees.

Cookies with strawberry jam

This pastry differs from others in its incredible lightness, tenderness, crumbliness and unforgettable aroma. Cookies with strawberry jam are extremely easy to prepare, so even a novice housewife can handle the recipe. Show your imagination and decorate the finished products to your own taste with nuts, powdered sugar, powder, but even without additional components, Strawberry cookies look very beautiful and appetizing (you can see it by looking at the photo).

Ingredients:

• egg yolks – 3 pcs.;
• 1st grade sugar – 2/3 tbsp.;
• strawberry jam – 100 ml;
• salt;
• butter – 1 pack;
• flour – 0.25 kg.

Cooking method:

1. Remove the butter from the refrigerator in advance so that the product has time to melt and become soft. Beat the ingredient together with a pinch of salt until fluffy.
2. Without stopping the blender/mixer, add the yolks to the butter one at a time.
3. After this, add 250 grams of flour here and start kneading the dough with your hands moistened with cold water.
4. Cover a steel sheet with parchment and heat the oven to 180 degrees.
5. Start plucking small pieces from the lump of dough, roll them into balls, press them down to form flat cakes and place them on a baking sheet.
6. Use a teaspoon to make a well in the center of each cookie.
7. Fill the cavities with jam (it is better to choose a product without syrup), then bake for 20 minutes.
8. Then remove the cookies with strawberry jam, place on paper towels, let cool and serve with tea/coffee.

Strawberries from waffles and cookies

The specified amount of ingredients should yield about 30 products. Strawberries made from waffles and cookies delight not only little children, but also adults. This effect is ensured by the unusual appearance of the dessert, its appetizing aroma and excellent taste. Waffle cookies have an absolutely natural composition, so eating dessert is doubly enjoyable. Beetroot juice serves as a coloring agent for the dish. In addition to the components listed below, you will need toothpicks and a small piece of green crepe paper.

Ingredients:

• chocolate and cream wafers – 600 g each;
• soft cookies – 200 g;
• medium fat sour cream – 4 tbsp. l.;
• small beets;
• sugar – 2 tbsp.

Cooking method:

1. The first step is to grind the creamy cookie waffles and the dark waffles separately. This can be done using any device convenient for you - coffee grinder, blender, meat grinder, food processor.
2. When the mixtures have the consistency of fine crumbs, add sour cream to each of them.
3. The resulting masses should lend themselves well to modeling and keep their shape.
4. Divide the dark base into small balls with a diameter of 2 cm.
5. Do the same with the light mass.
6. Start sculpting the strawberries by first taking the white base and forming it into a cake, placing a chocolate ball in the center. Carefully pinch the product and give the cookie a cone shape.
7. Pass the beets through a juicer and dip each strawberry into the resulting liquid. Don't worry about the cookies getting soft - this won't happen due to the high fat content in the waffles.
8. Repeat the strawberry dipping procedure twice for a brighter color.
9. Roll the beetroot cookies in sugar, as shown in the photo, make a tail out of green paper for each one, wrap them around toothpicks and stick them into the products.
10. Before serving, keep the cookies in the refrigerator for at least half an hour.

Video: strawberry cookies

Look, or better yet, try, what bright, beautiful summer cookies with strawberries and chocolate! And not only elegant, but also very, very tasty.

The crumbly dough melts in your mouth, and pieces of sweet berries and splashes of dark chocolate add even more charm to the baked goods!

This is a variation on a simple whole wheat cookie. This recipe is one of my favorites due to its simplicity and speed of preparation, and the consistently delicious result.

Bake these strawberry cookies too! The dough is easy and quick to make and bakes in just 15 minutes. A great option for quick baking for tea!

Ingredients:

• 70 g sugar (white or brown);
• 100 g butter;
• 1 egg;
• 1 tablespoon honey;
• 0.5 teaspoon of soda;
• ¼ teaspoon salt;
• Vanillin on the tip of the knife;
• Optional: a pinch of cinnamon;
• 230-240 g of flour (wheat or whole grain, this is 1 ¾ cups with a volume of 200 ml);
• 100 g fresh strawberries;
• 50-80 g chocolate chips.

How to bake:

Grind the softened butter with sugar with a spoon, add a large egg and honey, grind again or beat until smooth, cream-like. Sift the flour, baking soda and spices into it and mix. Ready! There is no need to gather the dough into a ball, nor to roll it out: just scoop the dough with your hand and make flat cakes, the diameter of a cup, 0.7-1 cm thick.

Place the cookie dough on a baking sheet lined with parchment paper (no need to grease). Place chocolate pieces (broken bars or chocolate drops) on top of the cookies, pressing lightly. We will also place strawberry slices on the cookies.

Bake strawberry cookies on the middle tier of the oven at 180 C for 15 minutes.

Place the finished strawberry cookies on a plate and decorate with berries and fresh mint leaves.

Bright fragrant berries and emerald fragrant mint leaves are a wonderful combination!

Brew some mint tea and invite your household into the kitchen.

It's time to treat yourself to wonderful summer cookies with strawberries while drinking tea and having a pleasant conversation!

Cookies are an indispensable product on our table. This delicacy is loved by both adults and children. It goes great with tea, coffee or milk. Homemade cookies, of course, are incomparable to store-bought ones. And at the same time, even a novice housewife can prepare this delicacy.

Fruit or berry cookies are very popular, as these are the ingredients that give baked goods a unique taste and aroma. I suggest making cookies from cottage cheese dough filled with strawberries. It turns out to be baked goods made from soft dough with aromatic berry filling.

To prepare cookies with strawberries and cottage cheese, I prepare products according to the specified list.

Place the frozen strawberries in a bowl and leave them at room temperature for about 30 minutes. If the berries are large, I cut them into 3-4 parts.

In a deep bowl, combine sugar and egg.

I beat the ingredients with a whisk.

Then add salt and sour cream to the bowl and mix the ingredients.

In another bowl, combine fine-grained cottage cheese (if you don’t find one, grind it with a blender) and soft butter.

Mix the cottage cheese and butter well.

Separately, sift 360 g of flour with baking powder.

I add flour to the curd mass and rub it with my hands.

Transfer the dough into a bowl with the egg mixture.

I knead the dough thoroughly, add sifted flour in parts until the dough stops sticking to my hands.

There is no need to add a lot of flour; the dough should not be tight.

I transfer the dough into a bag and place it in the refrigerator.

While the dough is cooling, I prepare the berry filling. In a bowl, combine sugar and starch.

Mix the ingredients well and add to the defrosted strawberries (if the berries are not completely defrosted, that’s okay).

Stir the filling until there are no dry lumps.

I heat the filling in the microwave in several batches until thickened. After each heating, the filling must be stirred. The result is a thick berry filling that will not leak when baking cookies. Let the filling cool.

I sprinkle the table with a little flour. I divide the dough into 3-4 parts. I take one piece of dough and roll it out to a thickness of 4-5 mm.

Using a round die with a diameter of 8-9 cm, I cut out circles. I use a die cut with a fluted edge.

I put the filling on the dough circles, as in the photo.

I close the filling first with one edge, then with the opposite one, going slightly to the bottom, pressing the middle of the workpiece. I form the rest of the cookies this way.

I grease a baking tray with vegetable oil and place cookies on it.

I bake cottage cheese cookies with strawberries in an oven preheated to 190 degrees for 25-30 minutes. There is no need to brown the cookies too much.

Fragrant strawberry cookies are ready!

Enjoy your tea!

During strawberry season, it's time to bake soft and flavorful strawberry shortbread cookies. It turns out extremely tasty, soft, crumbly, with many strawberry pieces inside. This is one of my favorite recipes, it is very successful. The process of kneading the dough and forming cookies is so simple that anyone, even a novice cook, can prepare it. The cookies always turn out delicious, the main thing is not to overdry them in the oven so that they are soft. It is also worth paying attention to the type of strawberry; it is better to take one that is denser, not watery, so that it does not spread when baking.

• Strawberries – 200 g
• Wheat flour – 200 g
• Chicken egg – 1 pc.
• Butter – 120 g
• Sugar – 150 g
• Salt – 0.5 tsp.
• Potato starch – 1 tbsp.
• Baking powder for dough – 1 tsp.
• Vanillin

How to make strawberry shortbread

First, let's prepare the berries. For this recipe, it is better to take strawberries that are denser, not watery, so that they do not spread when baking. Place it in a container with cold water (do not remove the stems, otherwise the strawberry will absorb water and become soggy) and let it float for 1-2 minutes. During this time, all the sand stuck to the surface of the berries will sink to the bottom. Then carefully mix the strawberries with your hands, take them out and bathe them in more water, and place them in a colander to drain. Dry the berries, remove the stems and cut into small pieces.

Now let's prepare the dough. Place butter and sugar in a bowl. The butter should be soft and at room temperature, so take it out of the refrigerator in advance.

Beat the butter and sugar with a mixer or whisk until a creamy mass is obtained, it turns white and becomes more fluffy.

Add a chicken egg, salt, a little vanillin to the resulting mass and beat again with a mixer. If you use vanilla sugar, add it along with the sugar when you cream the butter.

Mix wheat flour with potato or corn starch and baking powder. Starch is added to make the cookies more crumbly. Then sift everything into a bowl with a creamy mass.

Knead the shortbread dough using a spoon or spatula. This dough does not like prolonged kneading, so you don’t need to knead it for too long, just so that everything comes together into a homogeneous mass.

Add prepared strawberries to the dough (you can lightly roll them in flour).

Mix everything carefully, trying not to mash the fragrant strawberry pieces too much. And our dough is ready, it turned out very tender and soft.

Forming cookies. It is convenient to do this using a special ice cream scoop, then all the cookies will be the same size. If you don't have a spoon, you can dip your hands in flour and make balls about the size of a walnut and flatten them slightly. If you want, you can make larger cookies as you like.

Scoop the dough with an ice cream scoop, helping with a spatula, and place it on a flat plate covered with parchment paper or cling film. Then we put our preparations in the freezer for 30 minutes. During this time, the dough will freeze and become denser.

We take the pieces out of the freezer and place them on a baking sheet with parchment paper at a sufficient distance from each other, since the cookies will increase in size during baking. So my ice cream scoop is 4.5 centimeters, and the finished cookies are 6 centimeters in diameter. I placed all the cookies on one baking sheet, but it’s better to use two so that the cookies don’t touch each other when baking.

Place the baking sheet with shortbread cookies in a preheated oven at 180-190 degrees for 20-25 minutes so that the cookies brown. This time is approximate and depends on how your oven bakes and the size of the cookies. The main thing is not to dry out the cookies so that they turn out soft.

Transfer the strawberry cookies to a wire rack to cool. From the specified amount of ingredients I got 16 pieces weighing approximately 35 grams.

Strawberry shortbread can be served with a cup of tea or milk. It is extremely tasty, crumbly and aromatic, with a lot of strawberries inside. The cookies remain soft both when warm and when they cool down (if they remain, of course, because they are quickly eaten by family members while still warm).

Enjoy your tea party everyone!

Did you like the recipe?

Then receive other interesting recipes directly to your inbox!

I absolutely love this cookie recipe! It is so “universal” that you can stuff anything into it as an additive. And no matter what I add, the result is always excellent. My family gobbles it up very quickly with milk when it’s still warm. The aroma in the house while baking is indescribable, and with strawberries, it’s simply magical. The only thing worth paying attention to is the type of strawberry, it is desirable that it be a little hard, then it will not spread when baking. For a round about strawberries in the community gotovim_vmeste2

Ingredients for 20 pcs approximately:

170 g flour,
80 g butter,
70 g brown sugar (or plain sugar)
1 egg,
1 tsp baking powder,
150-200 g strawberries,
vanilla,
a pinch of salt.

Beat butter at room temperature with sugar until fluffy, at least 5 minutes.
Add the egg and beat for another 3 minutes. Mix flour with baking powder and salt and add to the butter mixture. Beat at low speed. Wash and dry the strawberries, cut into small pieces. Dip them lightly in flour and add to the dough. Gently stir in with a spatula. Cover a baking tray with baking paper and place cookies the size of a walnut. Flatten them slightly with your fingers. Very convenient for scooping ice cream. You can lightly dip your hands in flour and roll into balls. They are very soft and tender. Bake in a preheated oven at 200 degrees until golden brown. Cool. If desired, you can sprinkle with powdered sugar, but I prefer their “brutal” look, with cracks. Such homemade cozy cookies!