Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, diced
- Powdered sugar (for dusting)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in the diced strawberries, ensuring even distribution without crushing them.
- Cover the dough and chill it in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar if desired.
Notes
Ensure strawberries are fresh and diced finely to avoid excess moisture.
Chilling the dough helps prevent spreading.
Do not overmix once flour is added to keep cookies tender.
- Prep Time: 20
- Cook Time: 12