- 36
Ingredients
- 12 ounces strawberries -- hulled and cut into 1/8" dice (2 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 11 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces cold unsalted butter -- cut into small pieces
- 2/3 cup heavy cream
- sanding sugar, for sprinkling
Preparation
Step 1
Preheat oven to 375 degrees. Combine strawberries, lemon juice, lemon
zest, and 2 tablespoons granulated sugar. Whisk together flour, baking
powder, salt, and remaining 9 tablespoons granulated sugar in a large
bowl. Cut in the butter with a pastry cutter, or rub in with your fingers,
until mixture resembles coarse crumbs. Stir in cream until dough starts to
come together, then stir in strawberry mixture.
Using a 1 1/2" ice cream scoop or a tablespoon, drop dough onto baking
sheets lined with parchment, spacing evenly apart. Sprinkle with sanding
sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire
rack, and let cool. Cookies are best served immediately, but can be stored
in an airtight container at room temperature for up to 1 day.