YBD Strawberry Cookies



What you need....

2 1/2 sticks (10 oz or 288g) unsalted butter, room temperature

11⁄4 cups (9 1/4 oz or 265g) packed light brown sugar

1 cup (8 oz or 230 g) granulated sugar

2 large eggs

3 1/3 cups (1 # 2 oz or 510 g) all-purpose flour or gluten free baking mix

11⁄4 teaspoons baking soda

11⁄2 teaspoons baking powder

11⁄2 teaspoons salt

2 teaspoons cornstarch

2 teaspoons vanilla extract

1 cup freeze dried strawberries (1/2 crushed, 1/2 ground into a powder)



How to make this....

*preheat oven to 350 F 176 C


* melt 1/2 cup of the butter and add the ground strawberries to make a paste, set aside.


1.) In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter, brown and granulated sugars until light and fluffy.


2.) Add the eggs one at a time, mixing well after each addition.


3.) Add the flour, baking soda, baking powder, salt and cornstarch to a bowl and whisk to sift. Then add to the mixer along with the vanilla, strawberry paste and crushes strawberries. Mix until incorporated.


4.) Dish dough 2 inches apart and bake at 350 F/176C for 10-12 minutes.




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