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Strawberry Ginger Cookies Recipe

Strawberries are one of my favorite fruits to use in baking. But to tell you the truth, I don’t really use them that much when baking cookies.

To make a more unique cookie, I combined both fresh strawberries and crystalized ginger to create a sweet and lightly spicy cookie.

  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Sugar
  • 1/2 cup (1 stick) Unsalted Butter, Melted
  • 1/2 cup Strawberries, Pureed
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 3 tablespoons Crystalized Ginger, Chopped

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside until needed.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar. Stir in the pureed strawberries and the egg. Add the flour mixture and mix on low speed until fully incorporated.

Using a spoon, scoop 2 tablespoons of cookie dough and place onto the prepared baking sheets, leaving about 2 inches in-between each cookie (I placed 6 cookies on each baking sheet).

Bake the cookies until they have set, about 12-15 minutes. Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely. Serve and enjoy!

These cookies last up to 5 days in a sealed container.


1 Dozen Cookies

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