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.
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, 16–18 minutes. Let cookies cool 5 minutes on baking sheets; transfer to a rack to cool.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 17mg 5%
Sodium 65mg 2%
Carbs 15g 5%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.