Description
Delightfully soft and buttery cookies bursting with fresh strawberry flavor—perfect for spring and summer treats.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup light brown sugar, packed (110 g)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (315 g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, hulled and finely diced (about 150 g)
- Optional: 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in diced strawberries (and optional add-ins if using).
- Drop rounded tablespoon-sized portions of dough 2 inches apart onto prepared baking sheets.
- Bake for 10–12 minutes, or until edges are light golden while centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries—drain excess juice to prevent soggy dough.
- Chill dough for 20 minutes if cookies spread too much.
- To enhance strawberry flavor, add 1 tsp freeze-dried strawberry powder or substitute some of the flour with almond meal.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg