Comments on: Strawberry Cookies

By: TMC

TMC — Fri, 06 Mar 2026 22:53:49 +0000

I made these a couple of weeks ago and they were delicious! I followed the recipe exactly and they were actually super easy to make! The taste was amazing. I froze a few for later and they still taste great thawed. Next I will try the blueberry cookies!

By: Mélanie

Mélanie — Tue, 14 Oct 2025 00:52:14 +0000

Lol. I feel silly. I guess my brain fell out while making these; and I put the milk and powdered sugar into the batter. They’re good cookies lol, they may have spread too much and have a moist cake kinda texture, but I ain’t mad at it lol. I know what not to do next time I make these. I’ll still eat the heck out of them!

By: Paola

Paola — Mon, 23 Jun 2025 19:38:20 +0000

Hi! I want to try your recipe but in the Pin that I found it, the title says Gluten-free & vegan, but in the ingredients, you have butter and Milk can i substitute this ingredients for the vegan version?

By: JGL

JGL — Mon, 26 May 2025 19:14:22 +0000

I saw these on insta and had to make them! They are my new go to for the summer. Everything about them is perfect. The strawberry flavor is just right, they’re fluffy and sweet but too sweet. Almost like a strawberry scone but still a cookie. So so so good!

By: april

april — Sun, 30 Mar 2025 21:36:14 +0000

It literally tastes just like strawberry ice cream. I have never had any type of strawberry cookies before, but this was such a delightful new experience. Paired with milk, they tasted like strawberry milk. I love how quick they were to make as well. Delish!!

By: Lola B

Lola B — Sat, 29 Mar 2025 22:14:16 +0000

Tried these cookies and really enjoyed them. They were a little bland, so I added pureed strawberry and almond extract to the icing which vastly improved the flavor.

By: S

Wed, 05 Mar 2025 02:33:52 +0000

These came out very bland. I doctored them up by adding strawberry extract and vanilla extract as well as white chocolate and m&m. They are ok but sooooo much flavor was missing.

By: Madelyn

Madelyn — Fri, 10 Jan 2025 19:48:38 +0000

These came out great for our wicked watch party and I want to share my notes.
1. These are more like a light and fluffy scone than a cookie, which changes how you check when they are done. Instead of leaving them slightly underdone like a cookie, bake until the surface springs back when lightly pressed with your finger. Otherwise they will taste “raw” like other reviews mention. Remember that baking time will depend on your oven as some ovens run hotter or cooler than the setting.
2. I always weigh certain ingredients that can be inconsistent with volume so even though it doesn’t specify weight I used 125 grams of frozen strawberries and 240 grams of bobs red mill 1-1 gluten free baking flour. This amount of strawberries was perfect for flavor and moisture.
3. It’s difficult to beat cold butter and that’s why many reviewers ended up with too much spreading, because the butter was probably too warm. Instead of using cold butter use softened butter (room temp) and then after the dough is mixed, refrigerate about 30 minutes before scooping OR if it’s not too sticky you can scoop right away and refrigerate the tray for about 10-15 minutes.
I hope these tips help others who are trying for the first time or trying again after they didn’t come out as expected!

By: Kasi

Kasi — Mon, 11 Nov 2024 18:03:04 +0000

In reply to Cat. I was relieved to read your review because i couldn't understand why mine were coming out the same way. I have my 2nd batch in the oven right now with a few tweaks hoping for more flavor and cooking them longer.

By: Barbara Perry

Barbara Perry — Sat, 26 Oct 2024 16:03:09 +0000

There is no indication whether the frozen berries are supposed to be unsweetened or not! And the whole thing falls apart with no egg. Touch them and they crumble.