Ingredients
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Preparation
Step 1
Preheat oven to 375 degrees. Line two baking sheets with parchment or Silpat mats.
Combine strawberries, lemon juice, and 2 tablespoons granulated sugar in a small bowl or measuring cup, and set aside.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
Cut in the butter with a pastry blender, or rub it in with your fingers, until mixture resembles coarse crumbs.
Stir in the cream, and then stir in the strawberry mixture. The strawberry juices will help the dough come together.
Using a medium cookie scoop, drop scoops of dough onto prepared baking sheets, spacing them evenly apart.
Sprinkle with sanding sugar, and bake one sheet at a time, turning halfway through, until golden brown, 20 to 25 minutes.
Transfer each pan to a wire rack, and let cool about 5 minutes before transferring cookies directly onto rack. Then let cookies cool completely or serve warm.
Cookies can be stored in an airtight container at room temperature for up to 1 day.