Recipe by Junia Sonier
"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."
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1 1/2 cups
2 3/4 cups
red colored sugar
The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for.
This was a very good recipe. I used two tablespoons more puree however, in the hopes that it would impart sufficient strawberry flavor. Bang.
This was the best cookie ever!
I used 1/2 tsp of salt as suggested, and it had the perfect sweet salty combo. It reminds me of cookies I bought from the bakery when I was younger... I ate the whole dozen in a day
Admittedly, I was a little skeptical when my 7 year old decided he wanted to make strawberry cookies. I imagined a very artificial tasting end result. I was so pleased to find this recipe using fresh strawberries. I was still skeptical as baking with fresh fruit does change it's flavor. I am so pleased with how they turned out! We used frozen strawberries instead of fresh and it was fine. The strawberry taste is subtle but true; not overpowering at all. In fact, I think I will add a little extra purée the next time we make these. This recipe is a keeper!
I found them to be sort of average.
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Strawberry Sugar Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 72
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