Introduction
Can you hear that? It’s the sweet sound of summer calling! There’s nothing quite like a batch of warm, strawberry shortcake cookies to capture the essence of sunny days. These delightful cookies are light and fluffy, bursting with the freshness of juicy strawberries and topped off with a sweet drizzle that brings a little extra joy to every bite. Perfect for picnics, family gatherings, or simply indulging at home, this recipe is about to become your new favorite sweet treat!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
- 1/2 cup powdered sugar
- 1 tablespoon milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup and perfectly baked cookies.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma that promises deliciousness.
- Add in the large egg and vanilla extract, beating until everything is perfectly combined. This adds a lovely rich flavor to your dough!
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will create the perfect lightness when baked.
- Gradually blend the dry ingredients into the wet mixture, mixing just until combined to ensure your cookies remain soft and tender.
- Gently fold in the chopped fresh strawberries, being careful not to smash them. You want those bright pieces to maintain their shape for that delightful burst of flavor!
- Using a spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the fragrance of strawberries fills the air.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a small bowl, mix together the powdered sugar and milk until smooth to create a dreamy glaze. Drizzle this sweet topping over the cooled cookies just before serving for that extra special touch!
Notes or Tips
For the best results, choose ripe, juicy strawberries that are in season for maximum flavor.
If you’d like a twist on the classic, feel free to add a sprinkle of almond extract or lemon zest to elevate the cookie’s flavor even more!
Cooking Techniques
Creaming the butter and sugar properly is key to getting those lovely, light cookies. Be sure to take your time with this step! Also, folding in the strawberries gently helps to maintain their shape, giving you bursts of sweetness in each cookie.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture in your cookies.
How should I store these cookies?
Store your strawberry shortcake cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Conclusion
These strawberry shortcake cookies are not just a treat; they are a celebration of summer and sweet flavors! Whether you’re sharing them with loved ones or enjoying them all by yourself, each bite promises a delicious taste of sunshine. So gather your ingredients and bring a little bit of happiness to your kitchen today!