Introduction
Nothing says “summer” quite like the delightful combination of fresh strawberries and creamy goodness, and these Strawberry Shortcake Cookies embody that bliss. Bursting with the sweet-tart flavor of freeze-dried strawberries and delightful hints of vanilla, these cookies are a twist on the classic dessert that everyone loves. With a soft, chewy texture and a touch of white chocolate, you’ll find yourself reaching for one cookie after another. Perfect for sharing at picnics, parties, or simply enjoying as an afternoon treat, these cookies are sure to become a new favorite!
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 freeze-dried strawberries, crushed
- 1/2 cup white chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, stirring until everything is well combined and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; be careful not to overmix!
- Fold in the crushed freeze-dried strawberries and white chocolate chips, making sure they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown and the centers appear set.
- 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.
Notes or Tips
For an extra burst of flavor, consider adding a splash of almond extract in addition to the vanilla. If you’re feeling adventurous, you can even drizzle some melted white chocolate over the cooled cookies for an elegant touch. Store any leftovers in an airtight container; these cookies will stay fresh for several days!
Cooking Techniques
Properly creaming the butter and sugar is essential—it incorporates air into the mixture, resulting in a lighter texture. Make sure to use softened butter for best results, as this will help achieve that fluffy consistency. Additionally, folding in the strawberries and chocolate chips ensures they are distributed evenly without overworking the dough.
FAQ
Can I use fresh strawberries instead of freeze-dried ones?
Fresh strawberries will add moisture to the dough. If you want to use them, reserve some extra flour to balance the added moisture, or consider draining and drying the strawberries first.
How should I store the cookies?
Keep any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure to separate layers with parchment paper to avoid sticking!
Conclusion
With their delightful blend of flavors and textures, these Strawberry Shortcake Cookies are sure to charm your friends and family. Whether enjoyed warm out of the oven or later in the week, they are a wonderful reminder of the joys of baking. So tie on your apron, gather your ingredients, and let the sweet aroma of strawberry and vanilla fill your kitchen—happy baking!