Strawberry Sugar Cookies

Course Sweets & Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 114kcal

Author Kristine Underwood

Preheat oven to 350° Farenthie and line two baking sheets with parchment paper.
In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for 2-3 minutes until smooth and light colored.
Add the egg and vanilla extract and continue mixing for an additional minute.
In a separate bowl, whisk together the flour, baking powder, and sea salt.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Using a rubber spatula, gently fold in the diced strawberries until evenly mixed.
Using a 2 TBS cookie scoop, scoop cookies onto a lined baking sheet, two inches apart.
Generously sprinkle the tops of each cookie with sugar.
Bake cookies for 10-11 minutes, rotating the pan halfway through. Immediately after baking, gently round each cookie with a flat spatula or with the glass method.
Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Dice the strawberries small and pat dry to avoid excess moisture in the dough.
Fold strawberries in gently to keep the dough from turning pink.
Bake right away after mixing, the strawberries release juice as they sit.
Cookies will spread and look uneven and lumpy, just reshape them right after baking.