Soft Strawberry Cookies
These soft and tender strawberry cookies are perfect for Valentine’s Day, made with fresh strawberries for a genuine flavor that balances sweetness and freshness.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Substitute: salted butter, reduce added salt by 1/4 tsp
- 1 cup granulated sugar
- 1/2 cup brown sugar Adds chew and depth; light or dark both work
- 2 large eggs For vegan swaps, try 2 flax eggs but texture will change
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced Pat dry; small dice prevents soggy pockets
- Pink or red food coloring Optional — a drop or two for themed color
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture. Mix gently until just combined. Stop as soon as you see no streaks of flour.
- Fold in the diced strawberries with a spatula. If using food coloring, add a few drops and fold lightly until the color is even.
- Use a tablespoon-sized scoop to portion the dough. Place scoops on the prepared sheet about 2 inches apart.
Baking
- Bake for 12–14 minutes. Look for lightly golden edges; centers may still seem soft.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 24–48 hours. For longer storage, refrigerate or freeze as detailed in the storage tips.