Have you ever tried strawberry cookies? They are truly special, soft, and delicious! They are made in a flash, melt in your mouth, and are a real temptation! Super fragrant, beautiful to look at, and perfect for a sweet break! The aroma that wafts during baking is irresistible! If you love cookies, you can’t miss these delightful strawberry shortbread cookies! They stay fresh for days but disappear in no time! They can be baked in the conventional oven or the air fryer. Are you allergic to strawberries? Try the version with apples and walnuts, a treat! Or the one with pears and chocolate.
Are you a fan of strawberry desserts? Then we are two peas in a pod! Let me also share these delicious recipes with you!
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: about 14 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz strawberries (cleaned weight)
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 1/2 tbsps potato starch (or replace with flour for a total of 1 1/2 cups of all-purpose flour)
- 1/2 cup butter (softened)
- 1 egg yolk
- 1 egg (medium whole)
- to taste lemon zest
- 1 tsp baking powder
Tools
- Baking Cups
- Bowl
- Baking Tray
- Hand Whisk
- Sifter
Steps
Wash the strawberries well and cut them into small cubes.
Set them aside in a sifter without adding sugar or lemon juice.
Soften the butter in the microwave (or oven) for a few seconds or remove it from the fridge an hour before.
Place the butter in pieces in a bowl and add the sugar.
With a hand whisk or fork, work vigorously for a few minutes until a cream is obtained.
Add the grated zest of one organic lemon, one whole medium egg, and one yolk.
Mix with a spatula until everything is blended.
Incorporate all-purpose flour and potato starch (or use all all-purpose flour) after sifting.
Add the baking powder and mix.
Finally, pour in all the strawberries well drained of their natural liquid.
Stir until you get a very soft and sticky mixture.
Place in the fridge to rest for just 10-15 minutes.
After the time has passed, it’s time to form the strawberry cookies!
The mixture obtained is not workable by hand; you will need to scoop small amounts to place on the baking sheet.
Important premise! We can make these cookies as thick as we like.
If we decide to place the dough on the baking tray, it spreads a lot during baking.
You will get a more irregular and thinner cookie.
If you want the cookie to be quite substantial, I recommend doing this!
Distribute the mixture in paper cups or directly in the muffin tin.
This way, they will maintain a nice shape and will be chunkier and super soft!
With the help of a spoon, place small heaps of dough in the cups.
Or make small and well-spaced heaps on the baking sheet lined with parchment paper.
Bake in a preheated static oven at 320°F for about 15-20 minutes.
Same temperature and time for those who choose to use the air fryer with the “cake” program.
After the time has passed, check the cooking and then take them out of the oven. Let them cool without touching.
It is important to let the cookies “settle” until they cool to avoid breaking them.
Can you smell this wonderful aroma of butter, strawberries, and lemon?!
I love it, it’s truly irresistible!
A nice dusting of powdered sugar (if you like) and the strawberry cookies are ready!
Just try one to love them! Until next time!
P.S. If using the muffin tin, grease it first with a little oil.
