Description
Delicious cookies bursting with fresh strawberries, perfectly bridging classic desserts and easy-to-make snacks.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Carefully fold in the chopped strawberries.
- In a smaller bowl, mix the heavy cream and vanilla extract until combined.
- Pour the cream mixture into the dry ingredients, stirring gently until just combined.
- Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them at least two inches apart.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Let the cookies cool on a wire rack.
- For the glaze, whisk the powdered sugar with enough milk to reach your desired consistency and drizzle over the cooled cookies.
Notes
Serve with whipped cream or ice cream for an extra treat. Store in an airtight container for up to three days.