These bright pink cookies are made with REAL strawberries! They’re extra fluffy, super moist, and loaded with strawberry flavor. I don’t know if you noticed but…they’re PINK! These are the perfect treat for any pink occasion! So! Valentine’s Day is on Saturday! That’s exciting, right? Anybody else excited?
Okay! Moving right along…
I figured since love is in the air this time of year I would post a recipe for something that you might love. It is safe to say that I love these cookies, so I hope you do too. They are bright pink, which is kind of a funny color for a cookie, but they taste really good! Let me describe how they taste: let’s say you had a moist, fluffy, frosted strawberry cupcake in your hands. If you took that cupcake and flattened it in between your hands and shaped it into a round cookie, you would have a….mashed up, sticky, not-so-pretty strawberry cupcake cookie. However, it would still taste good! If you love the taste of strawberry cupcakes, but you’d prefer a sophisticated cookie over a messy cupcake, you will love this recipe! I have a confession. The only reason I’m beyond excited for Valentine’s Day this year is because I’ve convinced myself that my boyfriend is going to propose. I really shouldn’t get my hopes up, though. Any time we go out somewhere, I start to think it is going to happen. So it probably won’t happen. But I think about it all the time. It’s BAD.
That is all I am going to say about that.
Fresh Strawberry Cookies
- 8 fresh strawberries, stems removed
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chopped pecans (optional)
- red food coloring
For the frosting:
- 3 oz box strawberry jello
- block of cream cheese, softened
- powdered sugar
What to do:
- Preheat oven to 350 degrees (F).
- Place strawberries in a blender or food processor and pulse until pureed or liquefied. Set aside. (If you don’t have those things, mash strawberries with a fork until they are a pulp.)
- In a mixing bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add in pureed strawberries and mix until evenly blended.
- In a small bowl, mix together flour, salt, and baking soda with a fork.
- Add flour mixture to creamed mixture one cup at a time and mix well. (Batter will be thick.)
- Stir in pecans and 5-10 drops of red food coloring to the dough if you’d like.
- Drop tablespoonfuls onto greased cookie sheets and bake for 12-15 minutes at 350(F) until edges are slightly brown.
**While cookies are cooling, you can make a simple frosting!
- In a small bowl, blend together a block of cream cheese and a package of strawberry jello using an electric mixer.
- Beat powdered sugar into mixture and add drops of water until you reach desired frosting consistency.
- Frost cookies with a spoon, or place frosting in Ziploc bag, cut the corner, and decorate!
NOTES** Frosting these cookies is the key to making them exceptionally moist! You can create just about any frosting you want. I frosted mine in several different ways and stored them in a sealed container and they stayed moist until they were all gone! I also tried rolling some dough up into plastic wrap (like a tube) and threw it into the freezer to bake later. This works just as well! It’s kind of like slice and bake cookies from there! If you tend to like a little less sweet, opt for no frosting, but keep these cookies sealed up in storage for moisture!