Description
Delightful Strawberry Cookies blend sweet California berries with buttery shortbread for a perfect summer treat. Crumbly, fruity morsels offer a delectable dessert that will transport you to sun-drenched strawberry fields with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh strawberries (hulled and diced)
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tablespoon flour (for tossing strawberries)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, baking soda, and salt together in a medium mixing bowl to create a uniform dry mixture.
- Cream butter and sugar in a separate large bowl until the mixture becomes airy and pale, creating a fluffy consistency.
- Incorporate egg and vanilla extract into the butter mixture, blending thoroughly until smooth and well integrated.
- Gradually introduce the dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing.
- Carefully pat diced strawberries with paper towels to remove excess moisture, then dust lightly with flour to prevent sinking in the dough.
- Delicately fold floured strawberries into the cookie dough, distributing evenly without crushing the fruit pieces.
- Encase the dough in plastic wrap and refrigerate for minimum 1 hour to enhance flavor and improve texture.
- Heat oven to 350°F and line baking sheets with parchment paper for even cooking and easy cookie removal.
- Form dough into 1-inch round balls, positioning them 2 inches apart on prepared baking sheets and gently flattening with a glass bottom.
- Bake for 8-10 minutes until cookie edges turn golden and centers remain soft and slightly tender.
- Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- Select ripe, fresh strawberries to maximize flavor intensity and prevent excess moisture in the dough.
- If dough becomes challenging to handle, return to refrigerator for 30 minutes to firm up.
- For elegant presentation, drizzle with glaze using a piping bag or carefully snipped plastic bag corner.
Notes
- Pat strawberries thoroughly to prevent excess liquid from making cookie dough soggy and affecting texture.
- Keep butter slightly cool but softened for perfect creaming, ensuring even cookie consistency.
- Use light, careful movements when incorporating strawberries to maintain their shape and prevent color bleeding.
- Cookie dough can be refrigerated up to 3 days or frozen for future baking, offering convenient preparation options.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 165 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg