This cookie tastes incredibly creamy and delicate: Imagine a cookie-shaped strawberry with whipped cream. And in structure, it even more resembles cupcakes, so the recipe will appeal to those who like soft cookies.
One drawback of this cookie is that it cannot be stored for a long time, one or two days at room temperature, in an airtight container (it can get wet in the refrigerator). But, I must admit, in our house it never lasted longer than one day.
From a given quantity of products, two baking sheets of cookies are obtained, 24-30 pieces, depending on the size.
- General \ asset cooking time: 40 minutes \ 15 minutes
- Servings Per Container: 8 Servings
- Calories (100g): 294 kcal
- Cost: average cost
How to make strawberry cookies
- Strawberry - 200 g
- Lemon juice - 1 tsp
- Sugar - 100 g (for dough)
- Sugar - 1 tbsp (for strawberries)
- Sugar - 1 tbsp (for sprinkling, you can use special thermostable "pearl" sugar)
- Wheat flour - 260 g
- Baking dough - 1.5 tsp
- Salt - 0.5 tsp
- Butter - 100 g
- Cream - 160 ml (fatty, 20-30%)
Preparation:
First, we will collect all the necessary ingredients. I advise you to weigh more strawberries, they tend to disappear somewhere when slicing, especially when you cook with children :) Two baking sheets need to be covered with baking paper, turn on the oven to heat up to 190 degrees C.
Cut the cold butter into cubes and put it back in the refrigerator.
Strawberries must be finely chopped (after removing the tails), sprinkle with lemon juice and mix with a spoonful of sugar.
Sift the cookie flour with salt and baking powder.
Add sugar and mix well.
Now you need to get the chopped butter and grind it with flour and sugar into small crumbs. You can do it with your hands, chop with a knife or a food processor. The main thing is that the oil does not start to melt.
Add the cream and mix gently, the dough begins to form.
Add the strawberries with sugar and mix gently but thoroughly so that the strawberry pieces are evenly distributed in the dough.
Next, you need to put the cookies on baking sheets, measure the cookies with a tablespoon and lightly shape them with your hands. Sprinkle with sugar on top.
Bake the cookies for 22-24 minutes, swap baking sheets once in the process. The cookie should turn golden around the edges. Immediately after baking, it will be quite soft, you need to let it cool and then gently shift it with a spatula.
