Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup finely chopped fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Wash, hull, and finely chop strawberries; pat dry if necessary.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and powdered sugar until light and fluffy (2–3 minutes).
- Beat in vanilla extract, lemon juice, and lemon zest.
- Gently fold in the chopped strawberries until evenly distributed.
- Gradually add the flour mixture, stirring just until combined. Avoid overmixing.
- Scoop 1-inch balls of dough and place 2 inches apart on the prepared baking sheet. Optionally, press gently to flatten slightly.
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once completely cooled.
Notes
Use fresh, ripe strawberries for the best flavor.
Do not overmix the dough to maintain a light, meltaway texture.
Cookies can be customized with white chocolate chips, nuts, or extra lemon zest.
- Prep Time: 20
- Cook Time: 15