Introduction
There’s nothing quite like the taste of summer captured in a cookie, and these Strawberry Shortcake Cookies are a delightful treat that brings a burst of fruity flavor to your dessert table. With sweet, juicy strawberries mingling with buttery goodness, each cookie is a little bite of sunshine. Perfect for gatherings, tea parties, or just as a sweet snack, these cookies will quickly become a family favorite!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 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 white chocolate chips, optional
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 dozen cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick!
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This can take about 3-5 minutes and will create a lovely base for your cookies.
- Beat in the egg and vanilla extract until everything is well combined, infusing your dough with that warm, inviting aroma.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is crucial for achieving the perfect texture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cookies tender.
- Gently fold in the chopped fresh strawberries and white chocolate chips, if you’re using them. This is where the magic happens and your cookies start looking irresistible!
- Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This allows them to spread perfectly as they bake.
- Bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
- Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set up just right.
Notes or Tips
- For the freshest flavor, make sure your strawberries are ripe and in season.
- If you prefer a richer cookie, feel free to add more white chocolate chips.
- These cookies can be stored in an airtight container for up to a week, though they’re best enjoyed fresh.
Cooking Techniques
When making cookies, the creaming method is essential as it incorporates air into the butter and sugar, resulting in a light, fluffy texture. Additionally, folding in the strawberries gently helps maintain their shape, preventing them from turning mushy in the dough.
Baking on parchment paper not only makes cleanup a breeze but also promotes even baking, ensuring your cookies come out beautifully every time.
FAQ
Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them thoroughly to prevent excess moisture in the dough.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still be delicious!
Conclusion
These Strawberry Shortcake Cookies are a joyous celebration of summer, combining the sweet flavor of ripe strawberries with a tender, buttery cookie base. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these delightful treats are sure to bring smiles to everyone who tries them. So gather your ingredients, embrace your inner baker, and enjoy the sweet memories that come with each bite!