Description
Delightfully soft and fruity strawberry cookies made with fresh strawberries, ripe bananas, and a hint of citrus zest. These bakery-style cookies combine the natural sweetness of bananas and strawberries with the rich flavor of butter, perfect for a fresh and tender treat any time of day.
Ingredients
Scale
Fruit Mix
- 2 cups strawberries, hulled and diced
- 1 teaspoon lemon juice
- 2 medium bananas
- 1 tablespoon orange zest or lemon zest
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup sugar, granulated
- ½ teaspoon salt
Wet Ingredients
- 8 tablespoons butter, unsalted
- â…” cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prep Strawberries: Clean the strawberries thoroughly, hull them, and chop into small pieces. Place them in a bowl and toss with 1 teaspoon of lemon juice to preserve their color and add a slight tang.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ cup granulated sugar, and ½ teaspoon of salt. Cut in 8 tablespoons of unsalted butter using a fork or knife until the mixture forms pea-sized crumbs.
- Combine Wet Ingredients: In a separate bowl, mash 2 ripe bananas with a fork until smooth. Add â…” cup milk, 1 tablespoon orange or lemon zest, and 1 teaspoon vanilla extract, mixing well to combine all the flavors.
- Combine Wet and Dry Ingredients: Add the wet banana mixture along with the prepared strawberries to the dry ingredients. Gently fold everything together with a spatula just until combined, being careful not to over-mix to keep the cookies tender.
- Form Cookies: Use a cookie scoop to portion out the dough onto the prepared baking sheet, spacing each cookie a couple of inches apart to allow for spreading during baking.
- Bake and Cool: Place the baking sheet in the preheated oven and bake the cookies for 25 minutes or until golden and set. Remove from the oven and allow the cookies to cool completely on a wire rack before serving.
Notes
- Do not over-mix the dough to avoid tough cookies; fold gently until just combined.
- Fresh strawberries add moisture—ensure cookies are spaced well on the baking sheet.
- Bananas act as a natural sweetener and help keep the cookies soft.
- Orange or lemon zest can be substituted based on preference for a different citrus note.
- Store baked cookies in an airtight container for up to 3 days at room temperature.
