Double Strawberry Sugar Cookies
Delightful soft cookies packed with fresh strawberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
- 1 cup sugar
- 1/2 cup butter, softened Can be substituted with margarine or coconut oil.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be substituted with whole wheat flour for added fiber.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. Refrigerate for up to two weeks or freeze for up to three months.