1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and 3/4 cup sugar together until light and fluffy, about 3-4 minutes.
3. Beat in the egg and vanilla extract, adding strawberry extract and food coloring if opting for a more intense strawberry flavor and color.
4. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chopped strawberries.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours) to firm up. This step is crucial to avoid overly spreading cookies.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Using a cookie scoop or spoon, form balls of dough and roll them in granulated sugar to coat them lightly. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 11-13 minutes, or until the edges are just turning golden. The centers will still be soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before serving.
Vegan Spinach Quesadillas
I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
Coconut, mascarpone and chocolate treats: super delicious and ready in 2 minutes!
Creamy Baked Spaghetti with Cream Cheese Recipe
Don’t throw it in the trash: this way you can make a burnt pot look like new
HOMEMADE SLOPPY JOES
MAN USES ‘SUPER DAD’ POWERS WHEN A BASEBALL BAT GOES FOR HIS SON’S HEAD
Libby’s Perfect Pumpkin Roll Recipe: A Timeless Classic
Ultimate Vanilla Flan in Caramel Arro Mold – A Rich and Creamy Classic Dessert
