Sweet Basil And Strawberry Cookies
These unique and delightful cookies combine the aromatic sweetness of fresh strawberries with the subtle, peppery freshness of basil, creating a sophisticated and unforgettable treat. They are soft, chewy, and perfect for a spring or summer gathering.
Ingredients
Ingredients
- 2.25 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 1 unit large egg room temperature
- 1 tsp pure vanilla extract
- 0.75 cup fresh strawberries finely diced
- 0.25 cup fresh basil leaves finely chopped
- 2 tbsp granulated sugar for rolling (optional)
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked cookies for up to 1 month. MAKE-AHEAD: The cookie dough can be made, scooped into balls, and frozen on a baking sheet. Once solid, transfer to a freezer bag and bake from frozen, adding 1-2 minutes to the baking time. VARIATIONS: Substitute the strawberries with raspberries or dried cranberries. For a citrus twist, add 1 teaspoon of lemon zest. Ensure strawberries are well-dried after dicing to prevent excess moisture.