Description
Tender, buttery cookies infused with fresh strawberries, perfect for tea time or as a light dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Dice the strawberries and pat them dry.
- Cream together the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer. Mix in the vanilla extract.
- Whisk together the flour, cornstarch, and salt in another bowl. Gradually add the dry mixture to the butter mixture and stir until just combined.
- Gently fold in the diced strawberries, using a spatula to avoid crushing them.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until edges are lightly golden and centers look set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired and serve at room temperature.
Notes
Pat strawberries dry to prevent the dough from becoming too wet. For even cookies, use a tablespoon scoop.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 8.5g
- Sodium: 25mg
- Fat: 7.7g
- Saturated Fat: 4g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 1.1g
- Cholesterol: 30mg