Fresh Strawberry Cookies
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This is originally mentioned in THIS Instagram Post.
Ingredients: for 16 cookies
½ cup (1 stick) salted butter, softened
1 cup (200g) cane sugar
2 tsp lemon juice
1 tsp vanilla extract. I used my own DIY bottle!
1 egg
2 cups (240g) AP Flour
2 tsp (8g) baking powder
¾ cup (100 g) Strawberries, diced
Directions:
Preheat your oven to 350F/177C.
Core and dice your strawberries into small pieces.
Make sure your butter is softened. Here is a quick video on how to soften it in under 30 seconds from either refrigerated or frozen.
Cream together butter and cane sugar. Make sure the result is creamy and lightened in color. I did it for about 2 minutes.
Add lemon juice, vanilla extract, and egg. Stir it all together to combine.
In a separate bowl, combine flour and baking powder. Give it a preliminary mix. Weighing out the flour is recommended.
Add dry ingredients to the wet ingredients and stir until just combined, about 30 seconds. There can be flour streaks still.
Add in your diced strawberries and manually stir it together until just combined.
Place small balls onto a parchment-lined or greased baking tray, leaving 2-3 inches of space between each cookie. I did ~2 tbsp scoops using a cookie scoop.
Round out each cookie dough ball.
Place into oven, middle rack, for 12-15 minutes.
Prepare to bake for an extra 1-2 minutes during peak berry seasons due to extra moisture.
Allow to cool completely before transferring to a wire cooling rack to slightly harden.
FAQ:
Q: Why did my cookies turn out wet?
This is why there aren’t many “fresh strawberry” cookie recipes: there is a variable moisture content in fruit. Here are 2 options to mitigate the moisture:
Dry the berries using paper towels before adding into your mixing bowl
Use 1-2 tsp of flour (from the 2 cups) to toss the berries and soak up some moisture
Add 1-2 tsp cornstarch into your dry ingredients if you find your dough to be too wet
