These strawberry sugar cookies are a blend of golden-brown, slightly crispy exteriors and soft, chewy interiors that are generously sprinkled with bits of ripe, juicy strawberries. And they are de-lic-ious.

Each bite offers the perfect balance of sweetness and bursts of tartness, making these cookies an irresistible treat reminiscent of a summer day in a strawberry field (or at least that’s what I assume anyway, because I’ve never actually been in a strawberry field, haha).

You might be scratching your head, wondering why I’m sharing a strawberry recipe in November? Well my friends, the truth is – I am fall baked out. I’ve always wanted to try baking with fresh (not roasted or pureed) strawberries. And this seemed like a great opportunity to do it, and besides, there may be other folks out there who are over pumpkin too, right? #strawberryisthenewpumpkin

What You’ll Need to Make These Strawberry Sugar Cookies

• 1/2 cup of butter (room temperature)
• 1 cup of sugar
• 1 egg
• 1 tsp of vanilla extract
• 1 3/4 cups of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of sea salt
• 1 cup of fresh strawberries (diced)

Here’s How to Make the Cookies

Before we get started, preheat your oven to a toasty 350 degrees and get your parchment paper ready on the baking sheets. Trust me, using parchment paper is a lifesaver – it ensures your cookies won’t stick and makes cleanup a breeze.

1. Creaming Butter and Sugar: In a medium-sized bowl, start by creaming the room-temperature butter and sugar together. An electric mixer is your best friend here. Mix for about 2-3 minutes until the mixture becomes smooth and light-colored. This step is crucial because it incorporates air into the dough, creating a soft and tender cookie texture.

1. Egg and Vanilla: Once your butter and sugar are perfectly blended, add the egg and vanilla extract. Continue mixing for another minute. The egg brings moisture and structure to the dough, while the vanilla adds a fragrant note that beautifully complements the strawberries.

1. Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. This mixture of dry ingredients will give your cookies the perfect balance of structure and flavor. Slowly add the dry ingredients to your wet ingredients, mixing until just combined. Don’t overmix at this stage; we don’t want tough cookies.

1. Strawberries: Now comes the star of the show – the fresh strawberries. Gently fold the diced strawberries into the cookie dough. The goal is to distribute the strawberries evenly without crushing them. The strawberries provide a burst of sweetness and a touch of tartness that elevates these cookies to another level.

1. Scooping and Baking: Using a cookie scoop, drop rounded portions of dough onto the parchment-lined baking sheet, making sure to leave about two inches between each cookie. This allows them to spread and bake evenly and allows for room for shaping them after they bake. Pop them in the preheated oven for 10-11 minutes.

1. Perfecting the Shape: Once your cookies have baked to a lovely golden brown, take them out of the oven and gently round each one with a flat spatula or even the rim of a glass. This step gives your cookies a more polished circular appearance.

1. Cooling and Storage: After rounding, let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. These cookies are so irresistible that you might be tempted to sneak a bite right away, but be patient; they’ll taste even better once fully cooled. Store your cookies in an airtight container, and they’ll stay fresh for 3-5 days, or you can freeze them for up to 3 months. But let’s be honest, they probably won’t last that long.

Baking With Fresh Fruit: Tips and Tricks

Baking with fresh fruit, like strawberries, can be a bit tricky. To make the process smoother, use these helpful tips:

• Choose ripe fruit: Make sure your strawberries are ripe, juicy, and at their peak of flavor. This will guarantee the best taste and texture in your cookies.
• Dice uniformly: When dicing the strawberries, aim for uniform size pieces. This will ensure the strawberries are evenly distributed throughout the cookie dough when you fold them in.
• Pat dry: Gently pat the diced strawberries with a paper towel to remove excess moisture before tossing them in the batter. This prevents your cookies from becoming too soggy, as strawberries (or fresh fruit in general) will release a lot of water during the baking process.
• Fold gently: When incorporating the strawberries into the dough, be delicate. Overmixing can crush the strawberries and make the dough turn pink. A light hand is the way to go.
• Bake immediately: Once the strawberries are folded in, it’s essential to bake the cookies right away. The longer the dough sits with the strawberries, the more they release moisture, potentially affecting the texture of the cookies. You may even notice a difference from the first batch to the last batch, and that’s okay.

So next time you have an abundance of strawberries laying around consider making a batch or two of these strawberry sugar cookies. They’re the best way to enjoy the sweet, juicy goodness of fresh strawberries year-round.

This recipe is simple, the ingredients are easy to find, and the end result is pure strawberry goodness. These cookies make a perfect treat for a summer picnic, or to enjoy at home on a Wednesday afternoon with a glass of cold milk. So why not whip up a batch and enjoy a little taste of summer, despite the season? Let me know what you think!