Description
Bake up pure joy with these Soft Strawberry Shortcake Cookies! Experience tender, buttery goodness with every bite. Simple homemade steps from flour, butter, and sugar.
Ingredients
Scale
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup (1 stick) Unsalted butter, softened
- ¾ cup Granulated sugar
- 1 Large egg
- 1 teaspoon vanilla powder
- ½ cup Fresh strawberries, finely diced
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Step 2: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the large egg and vanilla powder until thoroughly combined.
- Step 3: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the finely diced fresh strawberries until evenly distributed throughout the dough.
- Step 4: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Step 5: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Keep your 'Soft Strawberry Shortcake Cookies' wonderfully fresh by storing them in an airtight container at room temperature for up to 3 days, or pop them in the fridge for up to a week to maintain their berry goodness.
- If you prefer a warm, straight-from-the-oven feel, gently microwave a cookie for 5-10 seconds, or pop it in a preheated oven at 250°F (120°C) for a couple of minutes until just softened.
- Elevate these delightful cookies by serving them warm alongside a dollop of whipped cream and an extra sprinkle of fresh, thinly sliced strawberries for a true shortcake experience.
- For the perfect cookie texture and to prevent excess moisture, ensure your fresh strawberries are very finely diced and gently fold them into the dough only until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Protein: 12g