Delightful Strawberry Sugar Cookies with Fresh Berries

These Strawberry Sugar Cookies are a deliciously soft, summery treat with the fresh flavor of strawberries in every bite. The combination of buttery sugar cookie dough and juicy strawberries creates a moist and flavorful cookie that’s hard to resist. Perfect for warm-weather gatherings or a simple dessert craving, these cookies are easy to make and wonderfully sweet!

Why You’ll Love This Recipe

• Fresh Strawberry Flavor: Using fresh strawberries gives these cookies a unique, natural flavor that’s perfect for spring and summer.
• Soft and Chewy Texture: Creaming the butter and sugar creates a soft, tender cookie.
• Easy to Make: With simple ingredients and no chilling required, these cookies are quick to bake.
• Versatile Treat: Enjoy as a dessert, snack, or add to your next picnic or party spread.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced

Step-by-Step Instructions

Preheat Oven

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.

Mix Dry Ingredients

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

3. In a separate large mixing bowl, cream together the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Combine Wet Ingredients

4. Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.

Blend Dry and Wet Ingredients

5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies soft.

Add Strawberries

6. Gently fold in the diced strawberries with a spatula, being careful not to crush them to maintain their shape and color in the dough.

Form Cookies

7. Drop spoonfuls of dough (about 1-2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake

8. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. The centers should still look slightly soft.

Cool and Serve

9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Kitchen Equipment Needed

• Baking sheet lined with parchment paper
• Large and medium mixing bowls
• Electric mixer for creaming butter and sugar
• Spatula for folding in strawberries
• Measuring cups and spoons
• Wire rack for cooling

Serving and Storage Tips

• Serving: Enjoy these cookies fresh for the best flavor and texture. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream.
• Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days, as the fresh strawberries can make the cookies softer over time.
• Freezing: For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.

Variations

• Lemon Zest: Add a pinch of lemon zest to the dough for a bright citrus twist that complements the strawberries.
• Chocolate Chip Addition: Fold in 1/2 cup of white chocolate or milk chocolate chips along with the strawberries for an extra layer of sweetness.
• Glaze Drizzle: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a bit of milk) over cooled cookies for a bakery-style finish.
• Coconut: Add 1/4 cup of shredded coconut to the dough for a tropical twist.

Helpful Notes and Tips

• Dice Strawberries Small: Small pieces work best in these cookies, as they distribute evenly without making the dough too wet.
• Handle Dough Gently: Be careful when folding in the strawberries to prevent them from releasing too much juice, which could make the cookies soggy.
• Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture. Avoid using frozen berries, as they release excess moisture when baking.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe as frozen berries tend to release too much moisture, which can make the cookies soggy.

2. Do these cookies need to be refrigerated?
Yes, it’s best to store them in the refrigerator due to the fresh strawberries, which can cause the cookies to soften over time.

3. Can I add other berries to these cookies?
Absolutely! Blueberries or raspberries make great additions, but be sure to use them sparingly to avoid adding too much moisture.

4. How do I prevent the cookies from spreading too much?
Using softened but not melted butter and properly measuring the flour will help control spreading. Chilling the dough for 15 minutes before baking can also help.

5. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.

These Strawberry Sugar Cookies are a refreshing twist on classic sugar cookies, perfect for any season. With their bright strawberry flavor and soft, chewy texture, they’re bound to become a family favorite!

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