Strawberry Almond Cookies
Updated: Dec 3, 2020
These Strawberry Almond Cookies might be my new favorite cookie, I love them so much I could eat an entire batch in one sitting. It has officially dethroned my former favorite, Lemon Crinkle Cookies.
What I love about these cookies is that it’s not too sweet, just enough sweetness from the fresh strawberries, the chopped almonds give it a nice texture, and the strawberry glaze on top brings it all together into a magical mouth party. It took me three tries to perfect this Baking With Chickens Original Recipe. The first attempt was more like a scone than a cookie, but I finally got the recipe down and I’m so psyched to share it with you.
Use fresh strawberries! Tastes best during peak strawberry season when you can get your hands on super flavorful, sweet strawberries between spring and summer.
Strawberries are 90% water and moisture affects the texture of the cookies. By squeezing the liquid from the chopped strawberries and tossing it in flour before folding into the batter, it will reduce the moisture and improve overall texture.
Can I use the freeze-dried strawberries from Trader Joe’s? Meh, not recommended. When I tried this I found that there was little to no strawberry flavor, and the strawberry bits were hard and chewy in the cookie. Maybe it would be better if you rehydrate them in lemon juice. My verdict is that fresh strawberries taste better.
What about oven-roasting the strawberries to remove moisture? Yes, that would work and concentrate the flavor. But I was impatient and did not want to wait for the strawberries to roast in the oven.
Can I add chocolate chips to the strawberry cookies? For sure! I’d recommend using a half cup, or less, of tiny mini chocolate chips. When I recipe tested with big chocolate chips/chunks, the sweetness of the chocolate overwhelmed the flavor balance of the strawberries and almonds so it just tasted like a regular chocolate chip cookie.
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Get the Recipe
Strawberry Almond Cookies
Juicy, fresh strawberries, chopped almonds, and a tangy strawberry-lemon glaze. These soft, delectable cookies taste just like summer and are a thousand times better than any box mix. A Baking With Chickens Original Recipe.
Makes 30 cookies
Time to Prepare: 1 1/2 hours
1¼ cups all-purpose flour
1 cup almond flour
1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 tablespoon almond extract
2 large eggs
1 cup unsalted, roasted almonds, chopped (I like to smash them in a Ziploc bag with a meat mallet)
1 cup fresh strawberries, chopped
1 teaspoon fresh lemon juice
2 tablespoons granulated sugar
4 tablespoons liquid from macerated strawberries
1 1/3 cups powdered sugar
Optional: splash of bourbon (add more powdered sugar if you add more liquid)
1. In a small bowl, toss chopped fresh strawberries in lemon juice and sugar and let them macerate for 15+ minutes to release some of the liquid.
2. In a medium-sized bowl, whisk together flours, baking soda, and salt.
3. In a large bowl, cream butter, granulated sugar, brown sugar, and almond extract together with a mixer.
4. Add each egg, one at a time, to the butter mixture. Mix in between each addition.
5. Slowly add flour mixture to the butter mixture, mixing it in until ingredients are combined. Make sure not to overmix.
6. Strain the liquid from the chopped strawberries and squeeze out as much juice/water as you can using a colander/strainer. Save the liquid and any small strawberry bits for glaze and set aside.
7. Toss in 1½ tablespoons of flour into the chopped strawberries to help prevent the dough from being too wet.
8. Fold in chopped almonds, then fold in strawberries with a spatula. If your batter is getting too soft and melty, put it into the fridge to chill for 15 minutes.
9. Using a 1½ tablespoon scoop, scoop balls of cookie dough and place them on the baking sheets about 2 inches apart.
10. Chill the dough on the baking sheets at least 1 hour before baking. Or 20 minutes in the freezer.
11. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
12. Bake for 12-15 minutes until golden brown. Rotate the pan halfway through baking. Baking time will vary depending on the oven and the size of the cookies.
13. Remove the cookies from the oven and let them cool for 5 minutes. Then transfer the cookies onto a rack to cool completely.
14. When cookies cool, make the glaze. Stir liquid from macerated strawberries and powdered sugar together to form a runny but not too thin glaze. Optional: Add a splash of bourbon to the glaze. Replace 1 tablespoon strawberry liquid with 1 tablespoon of bourbon.
15. On a cooling rack over a pan to catch drips, pour a small spoonful of glaze on top of each cookie. Use the back of the spoon to help spread the glaze. It will drip off the side of the cookie. Let the glaze harden.
16. Eat your magical cookie and enjoy life!
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