why make this recipe
Strawberry Shortcake Cookies are a delightful twist on the classic dessert. They capture the sweet, fruity flavor of strawberries in a soft and chewy cookie form. Perfect for a summer gathering or a cozy afternoon snack, these cookies blend the taste of strawberries with a lightly sweetened dough, making them a favorite among both kids and adults. Plus, they are simple to make, require minimal ingredients, and can be enjoyed any time of year!
how to make Strawberry Shortcake Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 1-2 tablespoons milk
Directions:
- Preheat oven to 350°F (175°C). In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chopped strawberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden.
- While the cookies cool, mix powdered sugar and milk to make a glaze. Drizzle over cool cookies and serve.
how to serve Strawberry Shortcake Cookies
These cookies are best served warm or at room temperature. You can enjoy them plain, or drizzle them with a sweet glaze made of powdered sugar and milk. For an extra special treat, consider serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They are perfect as a sweet snack or a delightful dessert after a meal.
how to store Strawberry Shortcake Cookies
To keep your Strawberry Shortcake Cookies fresh, store them in an airtight container at room temperature. They can last for up to 3-4 days. If you want to keep them for longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag, and they can last for up to 3 months. When ready to eat, let them thaw at room temperature.
tips to make Strawberry Shortcake Cookies
- Make sure to use fresh strawberries for the best flavor. If they’re too ripe, they may add too much moisture to the cookies.
- Do not overmix the dough after adding the flour; this keeps the cookies soft.
- For extra flavor, you can add a pinch of lemon zest to the dough.
- Instead of a glaze, you can also sprinkle some powdered sugar on top of the cookies before serving.
variation
You can switch things up by adding white chocolate chips or chocolate chunks into the dough for a different flavor. Alternatively, try using different fruits like blueberries or raspberries for a seasonal twist.
FAQs
1. 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 them to the dough.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make gluten-free Strawberry Shortcake Cookies.
3. How do I know when the cookies are done baking?
The cookies should be lightly golden on the edges. If they look set and slightly raised in the center, they are done. Remember, they will continue to cook a bit after being taken out of the oven.
Strawberry Shortcake Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Make sure to use fresh strawberries for best flavor.
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust amount for desired consistency.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chopped strawberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden.
- While the cookies cool, mix powdered sugar and milk to make a glaze. Drizzle over cool cookies and serve.