– **Title**: Strawberry Shortcake Cookies
– **Ingredients**:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 egg
– 1 tsp vanilla extract
– 1 cup fresh strawberries, diced
– 1/2 cup heavy cream (for whipped topping)
– 2 tbsp powdered sugar (for whipped topping)
– Optional: extra strawberries for garnish
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Gently fold in the diced strawberries.
7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. While the cookies cool, prepare the whipped topping by beating the heavy cream and powdered sugar together in a bowl until soft peaks form.
11. To serve, place one cookie on a plate, top with a dollop of whipped cream, and add another cookie on top. Garnish with additional strawberries if desired. Enjoy!
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over salt content. If you’re dairy-free, you can use vegan butter. I’ve found that the richness of butter really enhances the cookies’ flavor.
Strawberries: Fresh strawberries are key for that juicy flavor! If they’re out of season, frozen strawberries work too—just thaw and chop them, but drain excess moisture.
Granulated Sugar & Brown Sugar: Both sugars create a nice sweetness and help with texture. If you need a sugar substitute, consider using coconut sugar or a sugar blend designed for baking.
All-Purpose Flour: If you’re gluten-free, almond flour or a gluten-free baking mix can work. Just note that the texture might be a bit different, but still delicious!
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar properly is essential for fluffy cookies. Start by using softened butter—this helps it mix well with the sugars.
- In a mixing bowl, combine softened butter, granulated sugar, and brown sugar.
- Use a hand mixer or stand mixer on medium speed, and cream for about 2-3 minutes. Stop when the mixture is light and fluffy.
- This step introduces air into the batter, which makes your cookies tender and gives them lift.
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strawberries, diced
For Topping:
- 1/2 cup crushed shortbread cookies
- Fresh strawberries, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and around 10-12 minutes for baking. Overall, you can have these tasty Strawberry Shortcake Cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, prepare your baking sheet by lining it with parchment paper to prevent sticking.
2. Cream the Sugars and Butter:
In a mixing bowl, use a hand mixer or a whisk to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—this usually takes a couple of minutes!
3. Add Egg and Vanilla:
Next, beat in the egg and the vanilla extract. Make sure everything is well combined; this adds flavor and richness to your cookie dough.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients while mixing until everything is just combined. Don’t overmix – it’s okay if there are a few lumps!
5. Fold in the Strawberries:
Now, gently fold in the diced strawberries. Be careful not to mash them; you want nice chunks of strawberry throughout your cookies.
6. Scoop the Cookie Dough:
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet. Make sure to leave some space between each cookie, as they will spread while baking.
7. Sprinkle with Shortbread:
For an extra crunch, sprinkle some crushed shortbread cookies on top of each dough ball. This will give your cookies a delicious, crispy texture!
8. Bake the Cookies:
Pop the baking sheet in the preheated oven and bake for 10-12 minutes. Look for the edges to be lightly golden and the centers to appear set. Your kitchen will smell heavenly!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. This helps them set nicely.
10. Garnish and Enjoy:
Finally, serve your Strawberry Shortcake Cookies with fresh strawberry slices on top. Enjoy these sweet, soft cookies with family and friends!
Can I Substitute Other Fruits for Strawberries?
Absolutely! You can use other berries like blueberries, raspberries, or blackberries as a substitute. Just make sure to chop them into similar-sized pieces as the strawberries to ensure even distribution in the dough.
What If I Don’t Have Shortbread Cookies?
If you don’t have shortbread cookies, you can use crushed graham crackers or vanilla wafers as a topping instead. They’ll add a similar crunch and sweetness! Just make sure to adjust the amount based on your taste preference.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them, where they’ll stay fresh for up to a week. Just let them come back to room temperature before serving!
Can I Freeze These Cookies?
Yes, you can freeze the cookies! After baking and cooling, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They’ll keep well in the freezer for up to 2 months. Just thaw at room temperature before enjoying!
