Strawberry Cookies


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For the Strawberries:
2 cups fresh strawberries (chopped)
1 teaspoon fresh lemon juice
2 tablespoons granulated sugar
For the Dough:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter (cut into small cubes)
2/3 cup heavy cream
1/2 teaspoon almond extract
For garnish: Pearl, turbinado, or sanding sugar


Gather the ingredients. Preheat oven to 350 F. Prepare two baking sheets by covering with parchment paper.

Prepare the strawberries. In a large bowl, combine the chopped berries, lemon juice, and of sugar. Toss and set aside to macerate for 15 minutes.

Make the cookie dough. In a large bowl, combine the flour, sugar, baking powder, and salt.

Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the heavy cream and almond extract to moisten the dough.

Fold in the strawberry mixture.

Use a cookie scoop to form the cookies. Place on prepared baking sheets 2 inches apart.

Sprinkle with pearl sugar. Bake in preheated oven for 15 to 20 minutes or until golden brown around the edges.

Transfer to a wire rack to cool to the touch.

Serve warm immediately or cool completely and store in an airtight container for up to 1 day.

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