Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp strawberry puree (from ~5 fresh strawberries)
- 2 ¼ cups (280g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg, vanilla, and strawberry puree until combined.
- In a separate bowl, whisk flour, baking powder, and salt; gradually blend into wet mixture.
- Roll dough into 1-inch balls, place 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are lightly golden. Cool 5 minutes on sheets before transferring to wire racks.
- Dust with powdered sugar while warm if desired.
Notes
- For deeper strawberry flavor, use freeze-dried strawberries blended into powder and add 2 tbsp.
- Dough can be chilled for 30 minutes for thicker cookies.
- Store in airtight container up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 Kcal
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
