Description
Indulge in a delightful fusion of classic American strawberry shortcake and bakery-style cookies. These treats offer a perfectly balanced texture, featuring a crispy golden edge and a soft, dense center packed with the fresh sweetness of diced strawberries. Easy to prepare and ideal for any occasion, these cookies capture the comforting spirit of summer in every bite, without the need for complex assembly.
Ingredients
1 1/2 cups all-purpose flour (210 grams)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted (113 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup light brown sugar, packed (55 grams)
1 large egg
1 teaspoon pure vanilla extract
1 cup diced fresh strawberries (165 grams)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
In a separate large bowl, combine the melted butter, granulated sugar, and brown sugar until smooth.
Whisk in the egg and vanilla extract to the wet ingredients until well combined.
Gradually add the dry ingredients to the wet mixture and mix until just incorporated.
Gently fold in the diced strawberries by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are golden brown and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure you pat the diced strawberries dry with a paper towel if they are excessively wet to avoid extra moisture in the dough. Dough can be prepped in advance and kept in the freezer for up to one month. For best results, bake from frozen, adding an extra minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 22mg