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Strawberry Banana Cookies

Even though Rose is only 2, and her hand eye coordination leaves a little to be desired, baking with her is a fun Mommy/Daughter pass time.  These Strawberry Banana Cookies came about after I wanted to try a recipe from one of my favorite bloggers, Pink Parsley.  They were originally strawberry only cookies but since Rose and I shared too many before I started baking I substituted some bananas to make up the difference.  A fabulous idea if I do say so myself as the strawberry/banana combo, much like mother/daughter, is a classic that never goes out of style.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

“One for the bowl, one for Rose, one for the bowl, one for Rose.”
Strawberry+Banana+6

 

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.

Strawberry+Banana+5

Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.
Rose suggests using your fingers.
Strawberry+Banana+4

Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.  Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.

While they are cooking, clean up the mess and hope that the large amount of flour that didn’t make it into the dough due to toddler enthusiasm didn’t adversely affect the cookies.

Strawberry+Banana+3

Transfer to a wire rack to cool.

Strawberry+Banana+2

Enjoy.
Strawberry+Banana+1

Strawberry Banana Cookies
adapted from Pink Parsley

  • 6 ounces strawberries, hulled and diced into 1/4-inch pieces (about 1 cups)
  • 1 cup diced banana
  • 1-2 teaspoons freshly squeezed lemon juice
  • 1/2 cup plus 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
  • 2/3 cup heavy cream

Preheat the oven to 375.  Line 2 baking sheets with parchment paper.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.  Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.

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Filed under Dessert, Recipes, Rose