Description
These Soft Strawberry Shortcake Cookies combine the tender crumb of a classic shortcake with the sweet, fruity burst of fresh strawberries. Perfectly soft and slightly chewy, these cookies are a delightful treat for any occasion, capturing the essence of strawberry shortcake in an easy-to-make cookie form.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the proper temperature before baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough that could toughen the cookies.
- Fold in Strawberries: Gently fold the finely chopped fresh strawberries into the dough, making sure they are evenly distributed without breaking them up too much.
- Scoop Dough: Using a tablespoon measure, scoop dough portions onto baking sheets lined with parchment paper, spacing them about two inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges of the cookies turn golden brown while the centers remain soft and slightly undercooked, ensuring the chewy texture.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh strawberries that are not too watery to prevent soggy dough.
- Do not overmix the dough after adding the flour to maintain cookie softness.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version, though texture may vary slightly.
- If strawberries are out of season, frozen chopped strawberries can be used but ensure they’re well-drained before adding.
