Sweet Strawberry Shortcake Cookies are a delightful twist on the classic dessert, combining the rich flavors of strawberries with the buttery goodness of cookies. Perfect for summer gatherings or a cozy evening at home, these cookies are soft, chewy, and bursting with fresh strawberry flavor. With simple ingredients and easy-to-follow steps, you’ll have a batch of these delicious cookies ready in no time!
Ingredients
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Strawberries: In a small bowl, combine the diced strawberries with a tablespoon of sugar and set aside to macerate for about 10 minutes.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined.
- Fold in the Strawberries: Gently fold the macerated strawberries into the cookie dough, being careful not to overmix.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, dust the cookies with powdered sugar for a sweet finishing touch.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding to the cookie dough to avoid excess moisture.
How should I store leftover cookies?
Store leftover Sweet Strawberry Shortcake Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to choose one that is suitable for baking.
What can I serve with these cookies?
These cookies pair wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.