Best Strawberry Cookies Recipes

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WHITE CHOCOLATE CHIP STRAWBERRY FUDGE DROP COOKIES



White Chocolate Chip Strawberry Fudge Drop Cookies image

These are great soft chocolate cookies with a slight strawberry flavor and white chips. They are always on my holiday cookie list.

Provided by Karen..

Categories     Drop Cookies

Time 27m

Yield 30 cookies

Number Of Ingredients 11

2/3 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon strawberry extract
1/2 cup buttermilk
6 tablespoons pureed frozen sweetened strawberries
1 3/4 cups flour
6 tablespoons unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Combine butter, sugar, egg and strawberry extract in a large bowl.
  • Beat at medium speed until well blended.
  • Beat in buttermilk and strawberry puree.
  • Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
  • Stir in white chocolate chips.
  • Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
  • Bake 10-12 minutes or until tops spring back when touched lightly.
  • Remove immediately to wire racks to cool completely.

CHEWY STRAWBERRY SUGAR COOKIES



Chewy Strawberry Sugar Cookies image

We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.

Provided by Junia Sonier

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 ½ cups white sugar
1 cup butter, softened
1 egg
3 tablespoons strawberry puree
2 ¾ cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
½ cup white sugar
1 teaspoon red colored sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  • Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  • Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
  • Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  • Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 27.9 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 116.3 mg, Sugar 17 g

STRAWBERRY SUNDAE CRUNCH BAR COOKIES



Strawberry Sundae Crunch Bar Cookies image

These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.

Provided by MYTHMANIAC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h30m

Yield 36

Number Of Ingredients 6

cooking spray
1 (15.25 ounce) package strawberry cake mix
½ cup butter, softened
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese frosting
3 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
  • Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
  • Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
  • Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
  • Cut bars into 6x6 rows.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g

STRAWBERRY-SHORTCAKE COOKIES



Strawberry-Shortcake Cookies image

These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  • Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

STRAWBERRY CREAM COOKIES



Strawberry Cream Cookies image

These cream cheese cookies make a lovely addition to any tea tray. -Glenna Aberle, Sabetha, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 7

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry jam

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY SHORTCAKE COOKIES



Strawberry Shortcake Cookies image

This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!

Provided by tasha1970

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 32

Number Of Ingredients 9

2 ¼ cups fresh strawberries, cut into 1/4-inch pieces
1 tablespoon white sugar
2 teaspoons lemon juice
2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter
½ cup heavy cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
  • Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
  • Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
  • Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 10.5 g, Cholesterol 10.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 68.8 mg, Sugar 4.1 g

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES



Frozen Strawberry Cheesecake Sandwich Cookies image

A delicious graham cracker and cinnamon cookie sandwich with a strawberry cheesecake filling. Great when you're craving a single serving of cheesecake! These are especially great frozen!

Provided by lchoward

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h50m

Yield 15

Number Of Ingredients 15

1 ¾ cups graham cracker crumbs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter
1 ¼ cups packed brown sugar
¼ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup finely chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces frozen strawberries
1 cup whipped cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
  • Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
  • Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g

FRESH STRAWBERRY-OATMEAL COOKIES



Fresh Strawberry-Oatmeal Cookies image

Nothing is better than fresh, hand-picked strawberries. It seems like you always pick too many though! Make these wonderful cookies with your extra berries.

Provided by Brittany

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 28m

Yield 40

Number Of Ingredients 12

2 cups finely chopped fresh strawberries
¼ cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup regular rolled oats
½ cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.
  • Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
  • Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.
  • Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 12.2 g, Cholesterol 10.9 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 51.6 mg, Sugar 7 g

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES



Strawberry-White Chocolate Chip Cookies image

Chewy chocolate chip cookies with the amazing addition of crushed, freeze-dried strawberries.

Provided by Tricia

Time 35m

Yield 32

Number Of Ingredients 12

2 ounces freeze-dried strawberries
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
¾ teaspoon strawberry extract
2 cups white chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
  • Sift flour, baking soda, salt, and baking powder together in a bowl.
  • Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
  • Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
  • Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 16.2 g

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES



Granny's Strawberry Preserves-Filled Cookies image

Lightly spiced, soft cookies with a strawberry jam filling. Mmmmm! These are my favorite of the cookies mom makes every Christmas.

Provided by Julie Holden

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h15m

Yield 36

Number Of Ingredients 13

1 cup shortening
1 cup white sugar
1 cup brown sugar
¼ cup milk
1 teaspoon vinegar
2 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 tablespoons strawberry preserves, or as needed

Steps:

  • Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
  • Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
  • Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
  • Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 23.2 g, Cholesterol 10.5 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 119.7 mg, Sugar 13.7 g

STRAWBERRY CINNAMON OATMEAL COOKIES



Strawberry Cinnamon Oatmeal Cookies image

Awesome oatmeal cookies with a slightly different, interesting flavor.

Provided by ELFQUEST

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 11

½ cup strawberry yogurt fruit spread
½ cup margarine, softened
¾ cup white sugar
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup olive oil
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
3 ¼ cups rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 27.2 g, Cholesterol 7.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 90.2 mg, Sugar 11.5 g

JUMBO STRAWBERRY AND CHOCOLATE OATMEAL COOKIES



Jumbo Strawberry and Chocolate Oatmeal Cookies image

Fresh strawberries and chocolate baked in a delicious oatmeal batter that bakes out crispy on the outside and chewy inside. These are really big cookies! You can also cut the strawberries in quarters, depending on how large your berries are, also these oatmeal cookies are still delicious without using the strawberries.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 31m

Yield 25 large cookies

Number Of Ingredients 15

1 cup butter, melted (no subs please!)
1 1/4 cups brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (or to taste)
3 cups old-fashioned oatmeal
1 cup chocolate chips
1 1/2 cups fresh strawberries, sliced in halves
1/2 cup chopped walnuts
1/2 cup raisins (optional)

Steps:

  • Set oven 350°.
  • Set oven rack to middle position.
  • Line a large cookie sheet with parchment paper.
  • With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes).
  • Add in the eggs and vanilla; mix well.
  • Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine.
  • Add in the dry mixture to the creamed mixture; mix well until combined.
  • Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins.
  • Shape into golf ball size balls.
  • Place on a cookie sheet (leaving 2-inches apart).
  • Bake for 12-16 minutes or until set.
  • Cool ten minutes before removing to a wire rack.

Nutrition Facts : Calories 251, Fat 12, SaturatedFat 6.2, Cholesterol 34.4, Sodium 148.9, Carbohydrate 34.5, Fiber 1.9, Sugar 21, Protein 3.3

STRAWBERRY LEMONADE CAKE MIX COOKIES



Strawberry Lemonade Cake Mix Cookies image

Remember the days when lemonade stands were still a thing? These Glazed Strawberry Lemonade Cake Mix Cookies will bring you right back to your childhood! They are simple to make and are the perfect mix of strawberry and lemonade!

Provided by Camille

Categories     Dessert

Yield 36 cookies

Number Of Ingredients 8

1 (15.25 ounce) box lemon cake mix
1 (15.25 ounce) box strawberry cake mix
4 eggs
2/3 cup vegetable oil (divided)
2 teaspoons lemon juice (divided)
1/2 cup powdered sugar
1 cup powdered sugar
1 Tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
  • In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
  • Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
  • Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
  • Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
  • Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
  • While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
  • After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

Nutrition Facts : Servingsize 1 serving, Calories 6452 kcal, Fat 284 g, SaturatedFat 56 g, Cholesterol 544 mg, Sodium 6357 mg, Carbohydrate 936 g, Sugar 591 g, Protein 54 mg

SMUCKERS STRAWBERRY ANGEL COOKIES



Smuckers Strawberry Angel Cookies image

Make and share this Smuckers Strawberry Angel Cookies recipe from Food.com.

Provided by Chef Jenny 4

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 4

crisco original nonstick cooking spray
1 (16 ounce) package pillsbury angel food cake
3/4 cup smuckers sugar-free strawberry jam
3 tablespoons semisweet mini chocolate chips

Steps:

  • HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
  • BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
  • DROP by rounded tablespoons on prepared baking sheet.
  • BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
  • TIP Store between sheets of wax paper to keep from sticking together.

CHOCOLATE BROWNIE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE AND STRAWBERRY PRESERVES



Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h52m

Yield About 16 sandwich cookies

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups semisweet chocolate chips (18 ounces)
1/4 cup (1/2 stick) unsalted butter
3 large eggs
2/3 cup sugar
2 teaspoons vanilla extract
1/3 cup whipping cream
2 cups white chocolate chips or 12 ounces white chocolate, coarsely chopped
Strawberry Preserves:
1/2 cup strawberry preserves
About 1 teaspoon finely grated lemon zest
3 ounces white chocolate, finely chopped

Steps:

  • For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.
  • Whisk the flour, baking powder and salt in a small bowl.
  • Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.
  • Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing.
  • Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets.
  • For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using.
  • For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.
  • Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop sticks into the ganache filling, if desired
  • For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork. Chill until the chocolate has set, about 10 minutes. The drizzle can be prepared 1 day ahead. Store airtight in the refrigerator.

EASY STRAWBERRY JAM-FILLED COOKIES



Easy Strawberry Jam-Filled Cookies image

This recipe uses cream cheese in the dough. Makes the dough smooth and rich tasting. I like these with raspberry & blackberry jam as well.

Provided by S I

Categories     Cookies

Time 25m

Number Of Ingredients 10

8 oz cream cheese, softened
1/2 c (1 stick) butter, softened
2/3 c granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/2 c all purpose flour
1/2 tsp baking powder
1/3 c walnut pieces, finely chopped
3/4 c strawberry preserves or jam
1 tsp confectioners' sugar

Steps:

  • 1. Preheat the oven to 350°F. In a large bowl, cream the cream cheese, butter and granulated sugar with an electric mixer on medium speed until well blended. Separate 1 of the eggs; set aside the egg white for later use. Add the yolk, the second whole egg and vanilla extract to the cream cheese mixture; mix well. In a separate bowl, combine the flour and baking powder. Gradually add the flour to the cream cheese mixture, beating until well blended after each addition. Divide the dough into four equal pieces. Wrap each in plastic wrap and chill for 1 hour.
  • 2. Roll each piece into a 12 x 1-inch log; place 2 inches apart on a large ungreased (or parchment lined) baking sheet. Use the handle of a wooden spoon or your fingers to make a depression down the length of each log, about 1/2 inch wide and 1/2 inch deep. Beat the reserved egg white with a fork; brush over the dough. Microwave the preserves or jam for a few seconds to slightly liquefy. Fill the depressions with the preserves, using about 3 tablespoons in each log. Sprinkle with the walnuts.
  • 3. Bake for 25 minutes or until the edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with confectioners' sugar. Cut each log into 12 diagonal slices.

STRAWBERRY COOKIES (CZECHOSLOVAKIAN)



Strawberry Cookies (Czechoslovakian) image

One of my favorite cookies. You can also make this with raspberry jam. My Grandmother made these all the time.

Provided by Merlot

Categories     Bar Cookie

Time 1h10m

Yield 12 cookies

Number Of Ingredients 6

1/2 lb butter, soften
1 cup sugar
2 large eggs
2 cups flour
1 cup walnuts, chopped
1/2 cup strawberry jam

Steps:

  • Grease an 8 x 8-inch pan.
  • Cream butter & sugar.
  • Add eggs & blend well.
  • Gradually add flour.
  • Spread evenly one-half of the butter mixture in bottom of pan.
  • Spread evenly with the jam & sprinkle with chopped nuts.
  • Spread the second half of the butter mixture on top of the jam.
  • Bake at 325°F for about 45 minutes or until brown.
  • Cut into bars when cool.

Nutrition Facts : Calories 402.6, Fat 22.7, SaturatedFat 10.6, Cholesterol 71.7, Sodium 153.5, Carbohydrate 46.6, Fiber 1.4, Sugar 25.9, Protein 4.9

CHOCOLATE-STRAWBERRY PRETZEL COOKIES



Chocolate-Strawberry Pretzel Cookies image

Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? -Isabel Minunni, Poughkeepsie, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1 dozen.

Number Of Ingredients 9

1 cup unsalted butter, softened
1/2 cup sugar
2 large eggs, room temperature
1-1/2 cups finely ground pretzels (about 6 ounces)
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup semisweet chocolate chips, melted
1/3 cup seedless strawberry jam
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY COOKIES



Strawberry Cookies image

My family finds these fruity cookies to be a light treat in summer. I sometimes use lemon cake mix in place of the strawberry. -Nancy Shelton, Boaz, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 4

1 package strawberry cake mix (regular size)
1 egg, lightly beaten
1 carton (8 ounces) frozen whipped topping, thawed
2 cups confectioners' sugar

Steps:

  • In a large bowl, combine the cake mix, egg and whipped topping until well combined. Place confectioners' sugar in a shallow dish. , Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY JAM TARTS (COOKIES)



Strawberry Jam Tarts (Cookies) image

One of my favorite holiday cookies! I make these for Valentine's Day and Christmas! A very delicious tender, sweet cookie.

Provided by Wildflour

Categories     Dessert

Time 57m

Yield 24 cookies

Number Of Ingredients 9

2 1/2 cups flour
1/2 cup sugar
2/3 cup butter
1 large egg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
strawberry jam or preserves

Steps:

  • Cream butter and sugar.
  • Add egg and beat.
  • Add milk and vanilla.
  • Add rest of ingredients and mix well.
  • Roll out dough to 1/8" thick.
  • Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
  • With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
  • Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
  • Place whole shapes onto ungreased cookie sheet.
  • Top each cookie center with a teaspoons or so of strawberry jam.
  • Place cookie shape with cut-out center on top.
  • Seal outside edges all the way around with tines of fork. Pressing to seal.
  • Sprinkle edges with colored sugar.
  • Bake in 350° oven for 11-13 minutes.
  • These do not brown.

Nutrition Facts : Calories 113, Fat 5.5, SaturatedFat 3.4, Cholesterol 21.5, Sodium 86.3, Carbohydrate 14.2, Fiber 0.3, Sugar 4.2, Protein 1.7

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