These Strawberry Cookies are very soft and have cake-like texture with little morsels of fruit, like little strawberry filled clouds or pillows. Absolutely perfect way to enjoy strawberries this summer | Imagelicious
1/4teaspoonorange oil(optional but highly recommended, use orange zest if can't find the oil)
Preheat the oven to 375F.
Dice the strawberries into 1/4 inch pieces. I did it by quartering each strawberry and then dicing each quarter into three parts, so they are the size of small raisins.
Place the diced strawberries into a bowl with 1/2 tablespoon of flour and mix. Flour will help strawberry pieces to separate and not stick together when the fruit is added to the cookies dough later.
In a large bowl, using an electric mixer, cream together butter and both sugars until light and fluffy. You can use a stand mixer or hand mixer.
Add the orange oil, egg and milk. Mix until well incorporated.
Add the flour and baking powder and mix. If you are using a stand mixer, then keep using it. If you are using a hand mixer, then at this point it might be easier to switch to a spatula to mix in the flour.
Add the strawberries and mix trying to not smash the berries.
Drop the cookies by teaspoon onto a baking pan lined with parchment paper. About 12-15 to a standard sized pan (they do not spread much). I used a small cookie scoop to do that.
Bake for 12-15 minutes until cookies are puffed up and turn light golden colour. It took exactly 15 minutes in my oven.
If you are trying to reduce sugar, then try using 1/2 cup brown sugar and only 1/4 cup white sugar for less sweet cookies.