Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried strawberries and chopped fresh strawberries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chef's Tips:
• For a softer cookie, slightly underbake them and let them cool on the baking sheet.
• Avoid overmixing the dough to prevent tough cookies.
• Serve with a dollop of whipped cream for an extra touch of indulgence.
Food Safety:
• Ensure fresh strawberries are washed and dried to prevent excess moisture in the dough.
• Store cookies in an airtight container to maintain freshness.