Ingredients
For the Cookies:
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup finely diced fresh strawberries
For the Vanilla Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
Optional Toppings:
Crushed freeze-dried strawberries
Fresh strawberry slices for garnish
Instructions
Prepare the Dough:
In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add the egg, vanilla, and almond extract. Gradually add dry ingredients and fold in diced strawberries. Chill dough for 30 minutes.Shape and Bake:
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, flatten slightly, and bake on parchment-lined trays for 10–12 minutes. Cool completely.Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, then mix in vanilla, cream, and salt until fluffy.Assemble the Cookies:
Spread or pipe frosting on one cookie, top with another, and gently press. Roll edges in crushed strawberries for decoration.
Serve and Enjoy:
Serve with tea or milk. Store in an airtight container for up to 3 days or refrigerate for a week.
Notes
For extra flavor, add a spoonful of strawberry puree to your frosting.
Ensure strawberries are finely diced and patted dry to prevent soggy dough.
Chill the dough it makes the cookies perfectly soft and chewy.
These cookies freeze well (unfrosted) for up to a month.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Cretan twist
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 55 mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5 g
- Protein: 2g
- Cholesterol: 35mg