Description
These strawberry cookies are soft, buttery, and bursting with fruity flavor. With a delicate texture that melts in your mouth, they’re perfect for spring gatherings, tea parties, or any time you crave a sweet strawberry treat.
Ingredients
Units
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (75 g) freeze-dried strawberries, finely crushed (plus extra for garnish)
- 2 tablespoons milk
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract (if using) and mix until well combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the milk and mix to form a soft dough. - Shape the Cookies:
Scoop 1 1/2-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers. - Bake:
Bake for 10–12 minutes, or until the edges are set and the tops are slightly puffed. The cookies should remain soft and not brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Optional Garnish:
For an extra touch, dust the cooled cookies with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. Sprinkle additional crushed freeze-dried strawberries on top for decoration.
Notes
- For added texture, fold in 1/4 cup (50 g) of white chocolate chips or chopped fresh strawberries.
- Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months.
- If you prefer a stronger strawberry flavor, add 1/2 teaspoon of strawberry extract to the dough.