I know I haven’t had many strawberry posts lately. A few years ago, Paul found out he was allergic to strawberries (by finding out the hard way… hives at work! Yikes!), and since then I have put a bit of a kibosh on the berries.
This recipe was so easy to make, and it was able to come together in such a small amount of time. I brought these to a meeting, and they were gone by the end of the meeting. They were very popular, and another reminder that summer is coming.
These cookies come together in one bowl, and bake up in about fifteen minutes. That means that you can have delicious soft cookies in less than half an hour. Yay for all the cookies!!
Yield: 15-18 cookies
2 tbsp. lemon juice
½ c. vegetable oil
½ tsp. vanilla
½ c. plus 2 tbsp. sugar
1¾ c. flour
1½ tsp. baking powder
1 c. chopped strawberries
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
In a large mixing bowl, whisk together the egg, lemon juice, oil, vanilla, and sugar. Whisk in the flour and baking powder.
Fold in the chopped strawberries, and drop by the tablespoonful onto the prepared baking sheet. Sprinkle a little bit of sugar over each cookie.
Bake in the preheated oven for 15-18 minutes, until bottoms are golden brown and tops are set.