Ingredients
Scale
- 1 cup fresh strawberries, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mash strawberries until chunky.
- In another bowl, cream together butter and sugar until fluffy.
- Beat in the egg and vanilla extract into the butter mixture.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture, then gently mix in mashed strawberries and sour cream until just combined.
- Scoop dough onto lined baking sheets (about two tablespoons per cookie).
- Bake for 12-15 minutes until lightly golden around edges.
- Allow to cool on trays for five minutes before transferring to wire racks.
Notes
- Fresh strawberries yield the best flavor; avoid using frozen ones.
- Chill dough for at least 30 minutes before baking to maintain shape.
- Experiment by substituting strawberries with blueberries or raspberries for different flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 137
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 19mg