Ingredients
The following ingredients have 3 Servings
- 6 ounces fresh strawberries (about 2 handfuls or 3 ounces blackberries)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1/3 cup coconut sugar
- 3 tablespoons cold unsalted butter
- 1/3 cup + 1 tablespoon heavy cream or coconut cream
- Coarse sanding sugar for topping (optional)
Instruction
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
- Next, slice the strawberries into quarters. (If using blackberries, slice them in half.)
- In a medium-size bowl, combine the flour, baking powder, salt, and sugar. Stir with a fork until well blended.
- Next, add the butter and cut it into the mixture using two knives or a pastry blender. Work the butter in until it’s evenly dispersed and is smaller than peas.
- Add the heavy cream and stir gently until a dough forms.
- Sprinkle in the strawberries and fold gently to combine.
- Scoop 6 balls of dough onto the baking sheet and top with a sprinkling of coarse sugar (if using). Bake the cookies for 35-38 minutes. (You can also make 12 smaller cookies and bake them for 20-25 minutes.)
- Move the cookies to a wire rack to cool completely before serving. The cookies soften as they rest so they’re best when served the same day.
