Description
Soft, fruity cookies bursting with fresh strawberry flavor and finished with a sweet strawberry glaze. Perfect for any occasion and surprisingly easy to make.
Ingredients
Scale
- 1 cup fresh strawberries, finely diced
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup freeze-dried strawberries, crushed
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- 1. Preheat oven to 350°F and line baking sheets with parchment paper. Wash and dice fresh strawberries, then pat dry thoroughly with paper towels and let sit for 10 minutes.
- 2. In a large bowl, cream softened butter and granulated sugar together for 3 minutes until light and fluffy.
- 3. Beat in the egg and vanilla extract until well combined.
- 4. In a separate bowl, whisk together flour, baking powder, salt, and crushed freeze-dried strawberries.
- 5. Gradually mix dry ingredients into the wet mixture until just combined, then gently fold in the diced fresh strawberries.
- 6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- 7. Bake for 12-15 minutes until edges are set and lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
- 8. For the glaze, whisk together powdered sugar, milk, and a small amount of crushed freeze-dried strawberries until smooth.
- 9. Drizzle or spread glaze over completely cooled cookies and let set for 30 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfrosted cookies for up to 3 months. Pat strawberries very dry to prevent soggy cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14g
- Sodium: 65mg
- Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g