Ingredients
Equipment
Method
- Measure out the cold, cubed unsalted butter and place it in a large mixing bowl. Use a pastry cutter or fork to cut the butter into the flour mixture until the texture resembles coarse crumbs with pea-sized bits of butter remaining.
- Add granulated sugar, vanilla extract, and salt to the mixture. Stir gently to incorporate.
- Chop the fresh strawberries into small pieces and fold them into the dough using a spatula or your hands. Mix until evenly distributed, ensuring the dough remains crumbly but holds together when pressed.
- Turn the dough onto a lightly floured surface and knead gently just until it comes together. Do not overmix to keep the cookies tender.
- Roll the dough out to about 1/2-inch thickness using a rolling pin. Use a cookie cutter or sharp knife to cut into desired shapes, then transfer to a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown. Remove from oven and let cool on a wire rack before serving.
Notes
Ensure the butter remains cold throughout the process to achieve a flaky texture. Handle the dough minimally to preserve tenderness. Strawberry pieces may release moisture, so do not overmix after adding them.