(from Martha Stewart Living)
12 ounces strawberries, hulled and cut into 1/4″ pieces (2 cups)
1 tsp. fresh lemon juice
1/2 c. plus 1 Tbsp. granulated sugar, divided
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
6 Tbsp. (3 oz,) cold unsalted butter, cut into small pieces
2/3 c. heavy cream
sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub with your fingers (which was so easy), until the mixture resembles coarse crumbs. Stir in the cream with wooden spoon until dough starts to come together, then stir in strawberry mixture either by hand or with spoon.
Using a cookie scoop, tablespoon or your hands, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar and bake until golden brown, about 24 minutes. Transfer to a wire rack and allow to cool.
Cookies are great served immediately or several hours later once the flavors have had time to marry one another. Cookies can be stored in an airtight container at room temperature for up to 1 day.