Strawberry Rosé Cookies

Strawberry Rosé Cookies


1 ½ Cups Unsalted butter, softened
1 ¼ Cups Sugar
¾ Cup Light brown sugar
3 Eggs (large or extra large)
5 Cups Flour
2 Teaspoons Baking soda
½ Teaspoon Salt
¾ Cup Fresh strawberries, chopped
1 Cup Hampton Water


1. Preheat oven to 375°F.

2. Combine flour, baking soda, and salt in a large bowl.

3. In a separate mixing bowl, beat together butter, sugar, brown sugar, and eggs until well mixed, using a stand mixer with a paddle beater if available.

4. Add dry ingredients to the butter/sugar mixture and beat until well combined.

5. Slowly pour in wine and beat on low until liquid is absorbed into the sticky dough.

6. Fold strawberries into the dough.

7. Cover and refrigerate the dough for one hour.

8. Preheat oven to 375°F.

9. Remove slightly sticky dough from the refrigerator.

10. Scoop out dough balls slightly smaller than a golf ball, place on a parchment-lined cookie sheet, and flatten slightly with the palm of your hand.

11. Bake for 12-13 minutes until the edges slightly brown.