Ingredients
Equipment
Method
Instructions
- Whisk together the all-purpose flour, baking soda, and salt in a medium bowl until evenly combined.
- Beat the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
- Mix the large egg and vanilla extract into the butter mixture until fully incorporated.
- Blend the dry flour mixture gradually into the wet ingredients, stirring just until the dough comes together.
- Pat the diced strawberries completely dry with paper towels, then toss them with one tablespoon of flour to absorb excess moisture.
- Fold the floured strawberries gently into the cookie dough, being careful not to crush the fruit.
- Wrap the strawberry cookie dough tightly in plastic wrap and chill in the refrigerator for at least one hour to prevent spreading.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls, space them two inches apart on the prepared baking sheets, and flatten each slightly with the bottom of a glass.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden and set while keeping the centers beautifully soft.
- Cool the baked cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.