Ingredients
Scale
- 1 cup very soft butter
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- Sugar for rolling
- ¾ cup diced fresh strawberries
- 1 tablespoon granulated sugar
- 2–2 ½ tablespoons fresh strawberry syrup
- 1 tablespoon fresh lemon juice
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together very soft butter and powdered sugar until fluffy (3-5 minutes).
- In another bowl, whisk together cornstarch, flour, and salt; gradually incorporate into the butter mixture on low speed.
- Stir in vanilla extract and gently fold in diced fresh strawberries.
- Roll small portions of dough into balls and coat with cane sugar before placing on the baking sheet.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow cookies to cool completely on a wire rack before icing with strawberry icing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 7g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg