Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. This crucial step incorporates air, which contributes to the cookie's tender texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if using. If you desire a more vibrant pink cookie, add a few drops of red or pink food coloring at this stage and mix until evenly distributed.2 large eggs, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract, red or pink food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising.1.25 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to tough cookies. Mix until no dry streaks of flour remain.1.25 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gently fold in the finely chopped and well-drained fresh strawberries using a spatula or wooden spoon. Ensure the strawberries are as dry as possible to prevent excess moisture from affecting the cookie dough's texture.1 cup finely chopped fresh strawberries
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period is essential. It allows the fats to firm up, making the dough easier to handle, and it also helps the flavors meld together, resulting in a more intense strawberry taste.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Once chilled, roll the dough into 1-inch balls. For a classic sugar cookie look, you can gently roll each ball in additional granulated sugar before placing it on the prepared baking sheets, leaving about 2 inches between cookies. Or, for a slightly flatter cookie, gently press down on each ball with the palm of your hand or the bottom of a glass.1.5 cups granulated sugar
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft. Overbaking will result in dry, hard cookies.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from breaking.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Can be frozen baked or as dough for up to 2-3 months.
