Description
Delight in these scrumptious Strawberry Shortcake Cookies, combining the classic flavors of freshly diced strawberries and sweet vanilla in a soft, buttery cookie. Perfectly baked to golden edges and dusted with powdered sugar, these cookies offer a fresh twist on traditional strawberry shortcake in an easy-to-make treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
Fruit
- 1 cup (about 150 g) fresh strawberries, hulled and diced
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter and Sugar: In another bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and creamy, which creates a tender cookie texture.
- Add Cream and Vanilla: Incorporate the heavy cream and vanilla extract into the butter-sugar mixture, blending thoroughly to combine and enhance flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined, avoiding overmixing to keep the cookies tender.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, which should be coated with a bit of granulated sugar beforehand to add sweetness and maintain their shape within the dough.
- Shape Cookies: Drop rounded balls of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Bake for 12-15 minutes or until the edges of the cookies turn lightly golden, signaling they are perfectly cooked but still soft inside.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, preventing sogginess.
- Dust and Serve: Once cool, dust the cookies generously with powdered sugar to finish and serve these delightful strawberry shortcake cookies.
Notes
- For best results, use fresh, ripe strawberries that are firm to the touch for vibrant flavor and texture.
- You can lightly toss the strawberries in a teaspoon of sugar before folding them into the dough to enhance their sweetness and juiciness.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- To make smaller cookies, reduce dough ball size and adjust baking time accordingly.
- If you prefer a dairy-free version, substitute butter with a vegan butter alternative and heavy cream with coconut cream.
