Strawberry Shortcake Cookies
Indulge in the sweet and fruity goodness of strawberry shortcake cookies! These delightful treats are a perfect blend of soft, buttery cookies topped with fresh strawberries and a hint of cream. Ideal for summer gatherings or a cozy afternoon snack, they bring the classic dessert into a convenient cookie form. Each bite is a burst of flavor that will leave you craving more.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh strawberries, chopped
– Whipped cream for topping
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, and cooking time is about 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 7g fat, 20g carbohydrates, and 1g protein. This is based on a standard cookie size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the chopped strawberries.
7. Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for a few minutes.
10. Transfer to a wire rack to cool completely, then top with whipped cream.
Alternative Ingredients
You can substitute the butter with coconut oil for a dairy-free version. Additionally, if strawberries are out of season, use frozen strawberries, but ensure to thaw and drain excess moisture before mixing.
Serving and Pairings
These strawberry shortcake cookies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, serve them with a glass of chilled lemonade or iced tea.
Storage and Reheating
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
– Overmixing the dough can lead to tough cookies.
– Not using room temperature butter may affect the texture.
– Using too much flour can make cookies dry; measure accurately.
– Forgetting to fold in strawberries can lead to uneven flavor.
– Baking at too high a temperature can burn the bottoms.
– Not letting cookies cool on the baking sheet can cause them to break.
– Skipping the cooling step can lead to soggy cookies if topped too soon.
Helpful Tips
– Use fresh, ripe strawberries for the best flavor.
– Chill the dough for 30 minutes for thicker cookies.
– Experiment with adding lemon zest for a citrus twist.
– Ensure your baking sheet is lined with parchment paper for easy removal.
FAQs
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding to the dough to avoid excess moisture.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.
What can I use instead of whipped cream?
You can use a dairy-free whipped topping or even yogurt as a lighter alternative.
Can I add chocolate chips to the cookies?
Absolutely! Chocolate chips can add a delicious twist to these cookies.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers look set but slightly soft.
Conclusion
Strawberry shortcake cookies are a delightful treat that combines the best of both worlds—cookies and the classic strawberry shortcake dessert. Perfect for any occasion, these cookies are sure to impress your family and friends. Try this recipe today and enjoy a taste of summer in every bite!
Strawberry Shortcake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries chopped
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely, then top with whipped cream.