Description
Delight in these soft and flavorful Strawberry Cookies, featuring fresh strawberries that add a burst of juicy sweetness to every bite. Perfectly balanced with a tender crumb and a hint of vanilla, these irresistible treats bake up quickly and are ideal for sharing or enjoying with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and well combined, creating a smooth base for your dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly to ensure everything is well blended and the dough begins to take shape.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing, which helps keep the cookies tender.
- Fold in Strawberries: Carefully fold in the chopped fresh strawberries, distributing them evenly throughout the dough while preserving their shape and moisture.
- Portion Dough: Using a spoon, drop spoonfuls of the dough onto a baking sheet lined with parchment paper or a non-stick surface, spacing them to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn a golden brown while the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Use fresh, ripe strawberries for best flavor and moisture in the cookies.
- Make sure the butter is softened to room temperature for easier creaming with the sugars.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- For chewier cookies, slightly underbake them by removing from the oven when edges are set but centers are still soft.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
