Strawberry Butter Cookies are a delightful treat that bring a burst of fresh flavor and a soft, buttery texture to every bite. These cookies are perfect for sharing with friends, offering at a family gathering, or simply enjoying with a cup of tea. The combination of fresh strawberries and rich butter ensures that each cookie is wonderfully moist and packed with flavor, making them a favorite for both kids and adults alike.
Why Make This Strawberry Butter Cookies
There are many reasons to love Strawberry Butter Cookies. First and foremost, they are incredibly easy to make, even for beginner bakers. With minimal ingredients and straightforward steps, you’ll have a batch of delicious cookies ready in no time. The fresh strawberries not only provide a pretty pink hue but also infuse the cookies with a lovely fruity taste. Imagine biting into a soft, buttery cookie, encountering delightful bursts of sweet strawberry with every mouthful. Plus, these cookies are versatile—they can be enjoyed any time of the year, whether for a summer picnic or a cozy winter night.
How to Make Strawberry Butter Cookies
Making Strawberry Butter Cookies is a simple and rewarding process. You’ll start by creaming together softened butter and powdered sugar until smooth. Incorporating the vanilla extract adds a lovely aroma and depth to the flavor profile. As you mix in the dry ingredients, the buttery dough will come together beautifully. The real magic happens when you gently fold in those fresh strawberries; they just melt into the dough, creating a marbled effect that looks as good as it tastes.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup chopped fresh strawberries
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, cornstarch, and salt. Gradually add to the butter mixture until just combined.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information
Per cookie (based on a yield of 24 cookies):
- Calories: 110
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 1g
These cookies provide a delightful treat without being overly indulgent, making them a great option for dessert!
How to Serve Strawberry Butter Cookies
Serve your Strawberry Butter Cookies freshly baked, ideally still warm from the oven. They pair wonderfully with a chilled glass of milk, a cup of coffee, or a refreshing iced tea. For special occasions, consider dusting them with a little extra powdered sugar just before serving for an elegant touch. You can also stack them on a pretty plate to impress your guests at gatherings or bake sales.
How to Store Strawberry Butter Cookies
To keep your Strawberry Butter Cookies fresh, store them in an airtight container at room temperature. They should stay good for about 5 to 7 days. If you wish to keep them longer, consider freezing them. Just place the cooled cookies in a freezer-safe bag or container, layering parchment paper in between to prevent sticking. They can be frozen for up to three months. To enjoy, simply thaw them at room temperature or warm them slightly in the oven.
Expert Tips for Perfect Strawberry Butter Cookies
- Use Fresh Strawberries: Fresh strawberries help maintain the cookie’s flavorful profile, but if fresh ones aren’t available, frozen strawberries can be used. Just ensure they are thawed and drained well to prevent excess moisture in the dough.
- Accurate Measurements: Ensure to measure your ingredients correctly. Using a kitchen scale can improve accuracy, especially with flour and butter.
- Cool Properly: Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up, making them easier to handle.
Delicious Variations
- Chocolate Drizzle: Melt some chocolate and drizzle it over the cooled cookies for an added touch of sweetness and flavor.
- Lemon Zest: Add some lemon zest to the dough for a refreshing citrus twist alongside the strawberries.
- Nuts: You can mix in 1/2 cup of chopped nuts (like walnuts or pecans) for extra texture and flavor.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt to avoid the cookies becoming too salty.How do I know when the cookies are done baking?
The edges should be lightly golden brown, and the tops may still look slightly soft. They will firm up as they cool.Can I make the dough ahead of time?
Certainly! You can prepare the dough and chill it in the fridge for up to 24 hours before baking. Just allow it to sit at room temperature for a few minutes before scooping and baking.
Conclusion
Strawberry Butter Cookies are not just a treat; they are a delightful expression of home baking that captures the essence of summer. Bursting with fresh strawberry goodness and buttery softness, they are sure to be a hit with family and friends alike. So why not give this recipe a try? You’ll enjoy a sweet and buttery treat that’s perfect for any occasion. Don’t forget to share your cookie-making experiences in the comments below! Happy baking!
Strawberry Butter Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, cornstarch, and salt. Gradually add to the butter mixture until just combined.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.