Ingredients
For the Cookies:
1 cup (130g) fresh strawberries, chopped
1 tsp lemon juice
1½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
1½ tsp baking powder
¼ tsp salt
6 tbsp (85g) cold unsalted butter, cubed
⅓ cup (80ml) heavy cream or whole milk
1 tsp vanilla extract
Optional Glaze:
½ cup powdered sugar
1 tbsp heavy cream (adjust consistency)
½ tsp vanilla extract
Instructions
Prep the Strawberries
Wash, hull, and dice strawberries into small pieces. Mix with lemon juice and 1 teaspoon sugar. Let sit 10 minutes to release natural juices.Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and remaining sugar until combined.Cut in the Butter
Add cold butter cubes and mix with fingertips or a pastry cutter until the mixture resembles coarse crumbs.Add Wet Ingredients
Stir in heavy cream and vanilla just until combined. Gently fold in the strawberries.Scoop and Bake
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough 2 inches apart. Bake 15–18 minutes until edges are golden. Cool completely.Add Optional Glaze
Whisk powdered sugar, cream, and vanilla until smooth. Drizzle over cooled cookies for extra sweetness.
Notes
Use fresh, not frozen strawberries for the best texture.
Don’t overmix the dough; it should be slightly crumbly.
Cookies can be stored in an airtight container for up to 3 days.
For a tangy twist, add a pinch of lemon zest to the dough.
Glaze is optional but adds a lovely shine and sweetness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with Greek inspiration
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 8g
- Sodium: 45 mg
- Fat: 8g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg