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Strawberry-Poppy Seed Cookies

These Strawberry-Poppy Seed Cookies are literally bursting with fresh strawberries. And with the delicate crunch from poppy seeds and sparkling sugar, these cookies are an all-around hit.


32 cookies

Total Time

1½ hours

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If the strawberries you use are really ripe and juicy, freeze the dough briefly before baking so it doesn't get too wet.


Preheat oven to 350°. Line baking sheets with parchment paper.

Pulse strawberries in a food processor until finely chopped. (You need them to yield 1 cup.)

Cream butter and sugar in a bowl with a hand mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg, almond and vanilla extracts until incorporated.

Whisk together flour, poppy seeds, baking powder, and salt; beat into creamed mixture until combined. Add pulsed strawberries; beat just to incorporate.

Drop dough with a #40 scoop (1½ Tbsp.) onto prepared baking sheets. Sprinkle on sparkling sugar.

Bake cookies until edges are set, 1618 minutes. Let cookies cool 5 minutes on baking sheets; transfer to a rack to cool.

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