Description
A soft and tender cookie recipe featuring fresh strawberries and an elegant rosewater swirl, perfect for highlighting seasonal fruit.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar (for dough)
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 100 grams fresh strawberries, finely diced
- 2 tablespoons granulated sugar (for swirl)
- 1 teaspoon rosewater
- 2 tablespoons powdered sugar, for garnish
- 1 teaspoon dried edible rose petals, for garnish
Instructions
- Prepare Strawberry Swirl: Combine 100g diced strawberries and 2 tablespoons granulated sugar in a small saucepan. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until a thick, jam-like consistency is reached. Remove from heat, mash any remaining large pieces, stir in the rosewater, and cool completely before use.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar (3/4 cup), and light brown sugar together with an electric mixer for 2-3 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the room temperature egg until fully incorporated, then add the vanilla extract and mix until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- Mix Dough: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overwork the dough.
- Fold in Fresh Strawberries: Gently fold the finely diced fresh strawberries into the cookie dough using a rubber spatula. Ensure strawberries are patted dry before adding to prevent excessive moisture.
- Scoop Dough: Preheat oven to 350°F (180°C). Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, allowing 2 inches between each cookie.
- Swirl and Bake: Dollop about 1 teaspoon of the cooled strawberry swirl onto the center of each dough ball. Use a toothpick to gently create a marbled effect on top. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool and Garnish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, lightly dust with powdered sugar and sprinkle with dried rose petals.
Notes
To achieve a soft texture, do not overbake; remove cookies from the oven when centers are still slightly soft. Ensure the strawberry swirl is completely cooled before adding it to prevent the cookie dough from spreading too much. Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for longer storage due to the fresh fruit content.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg