Introduction
Welcome to a delightful experience of flavor and texture with these Strawberry Shortcake Cookies! Imagine biting into a soft, buttery cookie that’s bursting with fresh strawberries and creamy white chocolate. These cookies are not only easy to whip up but also perfect for summer gatherings, picnics, or just a sweet treat at home. Whether you’re an experienced baker or just starting out, this recipe will surely bring smiles to your friends and family!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chopped fresh strawberries
- 1 cup white chocolate chips
- 1/4 cup powdered sugar (for dusting)
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 prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this simple mixture aside for later.
- In a large mixing bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, filling the kitchen with a sweet aroma.
- Add the egg, along with the vanilla extract and almond extract, mixing until everything is beautifully combined. This adds a lovely depth of flavor!
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; we want tender cookies.
- Now, gently fold in the chopped fresh strawberries and white chocolate chips. The vibrant color of the strawberries and the sweetness of the chocolate will make this dough irresistible!
- Scoop tablespoon-sized amounts of dough onto your 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 while the centers remain soft and chewy.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Finally, dust the cooled cookies with powdered sugar for a sweet finishing touch just before serving!
Notes or Tips
- For the freshest taste, try to use strawberries that are in season.
- Feel free to substitute the white chocolate chips with milk chocolate or dark chocolate if you prefer a different flavor profile.
- Store any leftover cookies in an airtight container at room temperature for up to three days—or freeze them for a tasty treat later!
Cooking Techniques
To ensure your cookies turn out perfectly, here are a few handy tips:
- Make sure the butter is softened to room temperature; this helps achieve a creamy, smooth consistency when creaming with sugars.
- Avoid overmixing the dough when adding the dry ingredients; this keeps the cookies tender and soft.
- Using a cookie scoop allows for evenly sized cookies, which helps them bake uniformly.
FAQ
Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent excess moisture in the dough.
What should I do if my cookies spread too much? If the cookies spread too much, try chilling the dough for 30 minutes before baking for fluffier cookies.
Conclusion
These Strawberry Shortcake Cookies are a delightful addition to any dessert table, offering the perfect balance of sweetness and freshness. With a golden-brown exterior and a packed interior of strawberries and white chocolate, they are sure to be loved by all. So gather your ingredients, grab a mixing bowl, and enjoy the delightful baking journey—your taste buds will thank you!