Strawberry Biscuit Cookies
These strawberry biscuit cookies are made from real strawberries without the crutch of artificial flavor. Adapted from my biscuits and strawberry shortcake, each buttery cookie is tender and flaky in the centers, packed with juicy strawberries, and topped with a sprinkle of crunchy sugar and sweet icing. A truly unique cookie
Ingredients You Need
- Strawberries: You can use fresh or frozen strawberries. If using frozen, make sure they’re chopped and frozen. Do not thaw them prior to adding to the cookie dough. If using fresh, as I usually do, chop them up in the first step instructed in the written recipe below, then blot them with a clean towel to rid excess moisture. Place the chopped strawberries in the freezer as you work on the rest of the ingredients. The colder they are, the easier they are to work with in this dough. Trust me!
- Flour: Like biscuits, one of the main ingredients is all-purpose flour.
- Sugar: These are strawberry biscuit cookies, so they’re sweeter than savory biscuits. Use regular granulated sugar in this cookie recipe.
- Baking Powder: We need quite a bit of leavener to lift this heavy cookie dough.
- Salt & Vanilla Extract: For flavor.
- Cold Butter: Butter adds ALL of the texture. For flaky layers and pockets, use cold butter. When little pieces of butter melt as the biscuit cookies bake, they release steam and create little pockets of air– this makes the cookies flaky on the inside with set edges. (We don’t want this butter to melt or get soft before the dough hits the oven. The colder, the better.)
- Whole Milk: This dough requires liquid. Though my regular biscuits use buttermilk, regular whole milk is great here. You can use nondairy milk if needed.
- Egg: An egg turns these biscuits into cookies, allowing them to hold their shape.
- Optional Coarse Sugar: A sprinkle of coarse sparkling sugar adds delicious crunch on top of the soft and flaky cookies.
How to Make Strawberry Biscuit Cookies
If you’ve made my biscuits or strawberry shortcake before, you’re familiar with this process. It seems complicated, but truly couldn’t be easier if you take the time to read the recipe before you begin. So you understand the process, let me quickly walk through each step.
- Chop, blot, & freeze the strawberries.
- Mix the dry ingredients together.
- Add cold cubed butter. Work the butter into the dry ingredients using a pastry cutter. Do not over-think this step– you’re just cutting the butter into smaller pieces that will help coat the flour. This is how we make pie crust and scones, too. (You can use a food processor in this step, but I find it often over-works the cookie dough.)
- Whisk the milk, egg, and vanilla together. Pour into the dry ingredients.
- Gently mix together, creating a thick dough.
- Carefully work in the strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won’t combine into the dough at all and that’s ok. You can add them to the dough balls when you shape the cookies before baking.
- Chill the cookie dough for 45 minutes.
- Portion into 1.5 Tablespoon balls. You can use a Tablespoon measuring spoon (will be a heaping Tablespoon) or a medium cookie scoop. Dot each with excess strawberries that may not have been worked into the cookie dough. Top each with coarse sugar.
- Bake until edges are lightly browned.
Strawberry Biscuit Cookies
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 30 cookies
Adapted from my biscuits and strawberry shortcake, these strawberry cookies are tender and flaky in the centers, packed with juicy strawberries, and topped with a sprinkle of crunchy sugar and sweet icing. Chill the dough for at least 45 minutes before shaping and baking.
- 3/4 cup (120g) chopped strawberries (see note)
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
- 1/3 cup (80ml) whole milk, cold
- 1 large egg, cold
- 1 teaspoon pure vanilla extract
- optional: coarse sugar for topping
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) milk or heavy cream
- 1/4 teaspoon pure vanilla extract
- optional: 1 heaping Tablespoon strawberry jam
- Strawberries: If you’re using fresh strawberries, chop the strawberries into small bite-sized pieces if you haven’t already. Gently blot them with a towel to rid some moisture. (No need to thaw and blot if you’re using frozen strawberries.) The wetter the berries are, the more difficult they are to combine with the dough. Freeze the fresh chopped strawberries as you prepare the other dough ingredients. The colder, the better.
- You can use a food processor for this step, but I encourage you to do it by hand so you don’t accidentally over-work the dough. Overworked dough lends tougher cookies. Whisk the flour, sugar, baking powder, and salt together in a large bowl (or pulse together in your food processor). Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. (Or pulse several times in a food processor.) See photo above for a visual. If you used a food processor in this step, pour the mixture into a large bowl.
- Whisk the milk, egg, and vanilla extract together in a small bowl. Pour over the flour/butter mixture. Using a large spoon or rubber spatula, fold everything together until just about combined. The dough is thick, sticky, and tacky. Avoid overworking the dough.
- Carefully work in the cold strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won’t combine into the dough at all and that’s ok. You can add them to the dough balls when you shape the cookies before baking.
- Cover the cookie dough and chill in the refrigerator for at least 45 minutes and up to 1 day.
- Preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Using a Tablespoon measuring spoon or medium cookie scoop, portion/shape dough into balls about 1.5 Tablespoons of dough each. (If using a Tablespoon measure, it will be a heaping Tablespoon of dough.) Press any strawberries that haven’t stuck to the dough into the tops of the cookie dough balls. Arrange 3 inches apart on the prepared baking sheets. If desired for delicious crunch, sprinkle each dough ball with coarse sugar.
- Bake the cookies for 15-16 minutes or until the edges are lightly browned.
- Remove from the oven and let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before icing.
- Icing: Using a fork, whisk confectioners’ sugar, 2 Tablespoons (30ml) of milk/heavy cream, and vanilla extract together in a small bowl. Add 1 more Tablespoon (15ml) of milk/cream to thin out if necessary. (I always add it, especially if using cream.) If desired for light strawberry flavor, whisk in strawberry jam. Drizzle over cookies.
- Cookies stay fresh covered at room temperature for up to 1 day or in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: You can chill the cookie dough in the refrigerator for up to 1 day (see step 5), but you can also freeze it for up to 3 months. Allow to thaw overnight in the refrigerator before baking. If it’s too hard/chilled to handle, let it sit at room temperature for 30 minutes before shaping. You can also freeze the cookie dough balls for up to 3 months. It’s best to thaw these dough balls before baking, then continue with the recipe and bake as instructed. Unglazed or glazed baked cookies freeze well for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Strawberries: If using frozen strawberries, do not thaw. If using fresh strawberries, see step 1 about preparing the berries. You can use fresh or frozen blueberries instead.
- Milk: You can use any milk, dairy or non, in the cookie and icing.