Ingredients
Scale
- 1 cup of fresh strawberries, diced
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 1 large egg
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/4 cup of crushed graham crackers (for crunch)
- A pinch of salt
Instructions
- Prepare fresh strawberries by washing and dicing them into bite-sized pieces.
- Cream together the softened butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract.
- Gradually add in the flour, baking soda, baking powder, and salt. Mix until just combined, then fold in the diced strawberries and crushed graham crackers.
- Drop dollops of cookie dough onto a parchment-lined baking sheet, spacing them about two inches apart.
- Bake at 350°F (175°C) for 12-15 minutes or until the edges are golden brown. Allow to cool on the sheet before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to three months, ensuring they are properly wrapped.
- Pair with milk or vanilla ice cream for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian