1. Prep Strawberries

• Gently pat strawberries dry and chop into small pieces.
• If juicy, toss lightly with ½ teaspoon flour to prevent excess moisture in the dough.

2. Make the Dough

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
• Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in sour cream and vanilla until a dough begins to form.
• Gently fold in chopped strawberries.

3. Shape the Cookies

• Scoop 2–3 tablespoons of dough per cookie onto the baking sheet.
• Slightly flatten the tops. Sprinkle with coarse sugar if desired.
• (Optional: Chill dough for 30 minutes for puffier cookies.)

4. Bake

• Bake for 18–20 minutes, or until edges are golden and tops are set.
• Cool on pan for 5 minutes, then transfer to wire rack.