The soft strawberry cookies are delicious pastries that are prepared in no time and literally melt in your mouth. The recipe is very simple and quick; these cookies have a pronounced strawberry flavor and a crunchy crust that makes them irresistible and perfect at any time of the day.
The strawberry cookies are a variation of the crinkle cookies from America, a true pastry born many years ago in the United States and declined in many versions (on the blog you can find Christmas crinkle cookies, the soft lemon cookies or orange), characterized by a delicious crunchy crust created thanks to the double layer of external sugar and a soft, melt-in-your-mouth center.
To make them, I pureed the strawberries and added them to the dough, let the mixture rest in the fridge for 1 hour, then prepared many balls that I dipped first in granulated sugar, then in powdered sugar; after resting, I baked them in a static oven, and it is precisely during baking that they will flatten slightly, forming many small cracks typical of this cookie.
Try the other variations too:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 361.15 (Kcal)
- Carbohydrates 59.99 (g) of which sugars 30.46 (g)
- Proteins 5.54 (g)
- Fat 12.09 (g) of which saturated 7.49 (g)of which unsaturated 4.26 (g)
- Fibers 1.09 (g)
- Sodium 11.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 1 egg (medium)
- 1/4 cup strawberries (pureed, strawberries must be red, sweet, and flavorful)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- as needed granulated sugar
- as needed powdered vanilla sugar
Tools
- 1 Bowl
- 2 Small bowls
- 1 Electric whisk
- 1 Baking sheet
- Parchment paper
Instructions
Wash 100 g of strawberries, remove the green parts, and blend them with an immersion blender; I did not sift them, but if you prefer to remove the seeds, you can do so. You need to obtain 60 g of fruit puree.
Soften the butter by leaving it at room temperature for 20 minutes or heating it in the microwave for 30 seconds at full power.
Place the softened butter in a bowl, add the sugar, and whip it with the electric whisk.
While whipping, add the egg at room temperature, and when incorporated, add the strawberry puree, vanilla, and lemon zest.Sift the flour with the baking powder, add it to the mixture, working everything with your hands or a spatula until you get a homogeneous dough.
Form a dough ball and put it in the fridge for 1 hour.After resting, form 20 g balls, roll them first in granulated sugar, then in powdered sugar.
Place the cookies on a baking sheet lined with parchment paper, keeping them well spaced; they will increase in volume when baking. With this amount of dough, you will get 30 cookies, so you will need to bake them in two batches.
Bake the cookies in a preheated static oven at 340°F for 12-13 minutes; they should remain light and soft to the touch.
Let the cookies rest on the baking sheet until completely cool before moving them; they are very soft and could break.
The soft strawberry cookies are ready to serve.
Tips
Storage
The soft strawberry cookies can be stored for 4-5 days in a tin box.
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