Grandma’s Tomato Cookies – Made With Fresh Tomatoes

Now that baking season is here, it is time to think outside of the recipe box and make these delicious Tomato Cookies. Soft sugar cookies infused with the warm flavors that resembles the taste of a traditional spice cookie.

Then the cookies are topped with a simple, homemade icing that makes them extra delicious. Once they cool and you take the first bite, you would never imagine that they were made with fresh tomatoes.

In fact, the traditional tomato taste is not noticeable at all. However, there are several reasons why fresh crushed tomatoes are added to this old fashioned cookie recipe.

Why Add Fresh Tomatoes To A Cookie Recipe

Although not a common baking practice, adding crushed tomatoes to a cookie recipe will add both a unique flavor and texture to the cookies. In addition, the tomatoes help keep the cookies nice and moist.

Here are several reasons on the benefits of using crushed fresh tomatoes in cookie recipes:

Flavor: Most tomato varieties have a slightly tart and acidic flavor that can enhance the sweetness of cookies. However depending on the variety that you use they can also add a hint of savory flavor to cookies, which can be a surprising and delightful contrast to the sweetness.

Texture: The addition of crushed fresh tomatoes can make cookies more moist and tender. This is because tomatoes contain a lot of water, which helps to keep the cookies from drying out.

Versatility: Depending on the variety of tomato that you choose you can change up the flavors and texture of your cookies. You can choose super sweet tomatoes such as Mr. Stripey or opt for a more mild, paste tomato such as San Marzano to give you a different taste each time.

Tips For Using Fresh Tomatoes In Cookie Recipes

However, no matter what type of tomato that you choose there are some important tips for using fresh crushed tomatoes in this cookie recipe.

1. Use Ripe Tomatoes: Ripe tomatoes have a sweeter flavor and will release more juice than unripe tomatoes. This is important to keep the cookies moist.

2. Remove The Seeds and Pulp : Although it is important to have some moisture in tomato cookies, too much moisture can present problems. Therefore, be sure to remove the seeds and pulp before crushing your fresh tomatoes.

3. Crush And Chop The Tomatoes Finely: Finely chopped tomatoes will blend into the cookie dough more evenly and will not be as noticeable when the cookies are baked.

Best Variety Of Tomatoes To Use In Cookies

While this classic tomato cookie recipe uses fresh crushed tomatoes, you can create a unique flavor depending on the variety of tomato that you use. Below are some common ways to adjust the taste of the recipe based on the type of tomato that you choose.

1. Sweetness: If you prefer a sweeter cookie, opt for sweeter tomato varieties like sweet cherry, Tiger Blush or Mr. Stripey tomatoes. These varieties have a higher sugar content, making them more great for baking recipes.
2. Tangy Taste: If you enjoy a tangier cookie, use Roma tomatoes or Green Zebras. These varieties will add a zesty flavor that can balance out the sweetness of the sugar in the cookie dough.
3. Moisture Content: Tomatoes with a lower moisture content, such as paste tomatoes, are ideal for tomato cookies. These varieties will not release too much liquid into the dough, preventing the cookies from becoming soggy or overly soft.
4. Flavor Profile: Consider the overall flavor profile you want to achieve. If you prefer a subtle tomato flavor, choose mild-flavored tomatoes like Early Girl or Sungold. For a more intense tomato flavor, opt for a bolder variety like Brandywine.

Remember, the choice of tomato variety is ultimately a matter of personal preference. Start with a paste tomato then experiment with different types and find the one that suits your taste.

Can I Use Canned Crushed Tomatoes In This Cookie Recipe

If you are wondering if you can use canned crushed tomatoes in this recipe, the answer is yes. However, doing so you lose the ability to adjust the sweetness level in the recipe.

If you plan to use canned crushed tomatoes be sure to measure the tomatoes and then let them drain in a colander for 1-2 hours to release the excess liquid. Then chop the tomatoes finely and then add the tomatoes to the cookie dough as instructed in the recipe below.

Tomato Cookies Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1/4 cup butter, softened to room temperature
• 1 cup brown sugar
• 1 egg
• 2 cup flour
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 3/4 c tomatoes, peeled seeded and mashed

Icing Ingredients

• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon butter, melted
• 4 teaspoon milk, more or less for preferred consistency

INSTRUCTIONS

1. Preheat oven to 375°F. Prepare two baking sheets by spraying them with non-stick spray or lining them with parchment paper or a silicone baking mat. Set aside.

2. In a large mixing bowl add the softened butter and brown sugar. Mix until creamy.

3. Add the egg and mix until incorporated. Set aside.

4. In a medium bowl add the flour, cinnamon and baking soda and whisk to combine.

5. Slowly add 1/3rd of the dry ingredients into the butter/sugar mixture, scraping down the bowl as needed.

6. Add 1/2 of the crushed tomatoes and continue to mix until the cookie dough is uniform. Continue to alternate the flour with the tomatoes until well combined.

7. Drop 1-2 tablespoons of cookie dough onto the prepared baking sheet, leaving 2 inch space between each mound of cookie dough. *These cookie will spread out when baked

8. Place the baking sheet in the preheated oven and bake for 10-12 minutes.

9. Remove the baking sheet from the oven and let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack and let the cookies cool completely.

Icing Instructions

In a small bowl add the cinnamon and powdered sugar and whisk to combine.

Stir in melted butter and then add enough milk to bring to the desired consistency.

Ice the top of each cookie and let the icing harden.

How To Store Tomato Cookies

It is best to store the cookies in a covered container at room temperature for up to 4 days. You can also store them in a covered container in the refrigerator for up to 2 weeks.

Freeze the tomato cookies in an air-tight container for up to 3 months. However if you want to stack the cookies on top of each other it is best to flash freeze the cookies in a single layer first. Then place wax paper between the cookies and stack them for long term storage.

ENJOY!

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