Strawberry Sugar Cookies

introduction

These Strawberry Sugar Cookies are soft and sweet. They use fresh strawberries for a light fruit flavor. If you like fruit cookies, try also the brown sugar rhubarb cookies recipe for another taste.

why make this recipe

This recipe is simple. It uses common ingredients. Fresh strawberries add bright flavor. The cookies bake fast. They work for snacks, lunch boxes, or small parties.

how to make Strawberry Sugar Cookies

Mix dry ingredients in one bowl. Cream butter and sugar in another bowl. Add the egg and vanilla, then mix in dry ingredients slowly. Fold in chopped strawberries gently. Drop spoonfuls on a sheet and bake. Let cool a few minutes on the sheet, then move to a rack to finish cooling.

Ingredients :

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh strawberries, chopped

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the flour, baking soda, baking powder, and salt.
3. In another bowl, cream the butter and sugar until smooth.
4. Beat in the egg and vanilla.
5. Gradually combine the dry ingredients with the wet mixture.
6. Gently fold in the strawberry chunks, being careful not to overmix.
7. Drop by rounded tablespoons onto ungreased cookie sheets.
8. Bake for 10-12 minutes until edges are golden.
9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

how to serve Strawberry Sugar Cookies

Serve them at room temperature. Pair with milk, tea, or coffee. You can warm one slightly for a soft bite. Add a small dollop of whipped cream or a light glaze if you like.

how to store Strawberry Sugar Cookies

Keep cookies in an airtight container. Store at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before serving.

tips to make Strawberry Sugar Cookies

• Chop strawberries small so they mix in easily.
• Pat strawberries dry with a paper towel to reduce extra moisture.
• Do not overmix the dough. Mix until just combined.
• Use room temperature butter for easy creaming.
• Space cookies well on the sheet so they have room to spread.

variation (if any)

• Add 1/2 cup white chocolate chips for a sweet twist.
• Substitute 1/4 cup of the flour with almond flour for a nutty note.
• Use freeze-dried strawberry powder for more flavor and less moisture.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them first. Pat dry so the dough does not get too wet.

Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours before baking.

Q: Why did my cookies turn out flat?
A: Likely the dough was too warm or you used too much butter. Chill the dough for 15-30 minutes before baking.

Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine may change flavor and texture.

Q: How do I keep cookies soft?
A: Do not overbake. Remove when edges are light gold and cool on the sheet a few minutes.

Strawberry Sugar Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet cookies featuring fresh strawberries for a delightful fruit flavor.

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Ingredients

Scale 1x2x3x

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh strawberries, chopped

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the flour, baking soda, baking powder, and salt.
3. In another bowl, cream the butter and sugar until smooth.
4. Beat in the egg and vanilla.
5. Gradually combine the dry ingredients with the wet mixture.
6. Gently fold in the strawberry chunks, being careful not to overmix.
7. Drop by rounded tablespoons onto ungreased cookie sheets.
8. Bake for 10-12 minutes until edges are golden.
9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

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Notes

Chop strawberries small so they mix in easily and pat them dry to reduce moisture. Do not overmix the dough.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 20mg