Introduction
There’s something irresistibly delightful about the combination of strawberries and cookies, especially when they come together in the form of Strawberry Shortcake Cookies. These sweet treats are a perfect homage to the classic dessert, fusing the refreshing flavor of strawberries with buttery, melt-in-your-mouth cookies. The addition of rich white chocolate chips adds just the right amount of decadence, making each bite an enchanting experience. Whether you’re hosting a gathering or simply indulging in a quiet afternoon snack, these cookies are sure to bring a smile to your face!
Ingredients
- 1 cup unsalted butter, room temperature
- 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: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and help achieve that perfect golden edge.
- In a large mixing bowl, cream together the room-temperature butter and granulated sugar until the mixture is light and fluffy, filling your kitchen with a delightful aroma.
- Add in the egg and vanilla extract, mixing until everything is well combined and the batter looks smooth and inviting.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This fluffy mixture is the foundation of your cookies!
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want those cookies to stay tender.
- Fold in the crushed freeze-dried strawberries and white chocolate chips, allowing the colors to dance through the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie so they have room to spread out.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and invitingly crisp.
- Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is key to achieving the perfect texture!
Notes or Tips
For a burst of fresh flavor, feel free to add a touch of lemon zest to the dough! The balance of strawberry and citrus will elevate the cookie experience. If you’re not a fan of white chocolate, you can easily replace it with semi-sweet chocolate chips for a different take.
Cooking Techniques
When creaming the butter and sugar, be sure to use a good quality mixer, as this helps incorporate air, resulting in fluffy cookies. Embrace the folding technique when adding in the freeze-dried strawberries and chocolate chips; this helps maintain the gentle texture of the dough and keeps the lovely strawberry bits intact.
FAQ
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries can be used, they contain moisture that may alter the texture of the cookies. If you decide to go with fresh strawberries, be sure to chop them finely and reduce the amount slightly.
How do I store the cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to three months!
Conclusion
These Strawberry Shortcake Cookies combine the warmth of home baking with the joy of sweet, fruity flavors. Perfect for any occasion, they promise to brighten your day or make any gathering a touch more special. So gather your loved ones, whip up a batch, and enjoy the delightful, sweet aroma that fills your home as they bake!