Hi friends! I feel like I haven’t seen you for a trillion years! I’m finally reporting to you again, on a sleepy, rainy Tuesday morning.
I was sick a little while ago; there’s some cold flu thing trending right now in Vancouver. I didn’t have any appetite for anything. Except for one thing. I wanted it enough to crawl out of my bed and drag myself across the kitchen floor like a wet bag of sand to make it. And I guess you’ve guessed it, the titular strawberry cookie.
Yes, I know. What the fork is this brown blob?! I mixed together all the ingredients and started to make regular cookie dough balls. Then I realized there was no point since I’m going to eat all of it as soon as it came out of the oven. It’s not pretty, but that’s certainly a testimony to its deliciousness, no?
In fact, it was so addictive that I made it again the very next day. This time with some spare energy to make it more…normal looking.
Let me tell you some more about this cookie.This cookie tastes like strawberry muffin tops. This cookie is almost too easy to make (especially the brown blob version). This cookie will comfort your soul. And it’s waiting to get in your mouth now.
Soul Soothing Strawberry Cookie
250g fresh strawberries
2tbsp white sugar
1/2tbsp lemon juice
1/2 cup softened butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2tsp vanilla extract
1 1/4 cup all purpose flour
1/4tsp baking soda
- Preheat oven to 350F/180C.
- Line a baking pan/ cookie sheet with parchment paper or silicone mat. Set aside.
- Hull strawberries and dice. Mix with the lemon juice and the 2tbsp white sugar. Set aside.
- Mix butter, brown sugar, and white sugar with an electric mixer until light and fluffy (2~3 mins)
- Add egg and vanilla extract, and mix for one more minute.
- Add flour, salt, and baking soda, and switch to mixing with a rubber spatula*
- Drain strawberries and add to dough. Mix gently until just combined.
- Drop by spoonfuls onto the cookie sheet. Place each ball 2 inches apart. (Or spread all the dough in one piece onto the cookie sheet)
- Bake until dark golden brown, about 12 to 15 minutes. (15 to 20 minutes for brown blob version)
* After adding the dry ingredients, it’s easier to mix with a rubber spatula as the mixture will become doughy and hard to mix with an electric mixer or whisk.