Strawberry Shortcake Cookies Recipe 🍓🍪
Introduction:
Looking for a treat that captures the essence of summer? These Strawberry Shortcake Cookies are soft, buttery, and bursting with fresh strawberry flavor. Perfectly sweetened and delicately dusted with powdered sugar, they’re a delightful twist on the classic dessert. These cookies are easy to make and ideal for any occasion, from picnics to tea parties!
Ingredients 🛒
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup diced fresh strawberries
- ½ cup powdered sugar
Instructions 🍽️
- Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper for easy cleanup and non-stick baking.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the vanilla extract for a fragrant touch.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms.
- Incorporate Strawberries:
- Gently fold the diced fresh strawberries into the dough, being careful not to overmix to avoid excess moisture.
- Shape the Cookies:
- Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 3-5 minutes.
- Cool and Finish:
- Transfer the cookies to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a sweet, elegant finish.
Tips for Success:
- Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture for these cookies. Avoid frozen strawberries, as they can release too much moisture.
- Don’t Overmix: Overmixing the dough after adding the strawberries can make the cookies too dense. Gently fold to maintain a soft texture.
- Serve Fresh: These cookies are best enjoyed within 1-2 days of baking to preserve their freshness and flavor.
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
Fresh strawberries are ideal, but if using frozen, thaw and pat them dry to reduce excess moisture.
2. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
3. Can I freeze the dough?
Yes! Freeze the dough in individual portions on a baking sheet. Once frozen, transfer to a zip-top bag and bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Common Mistakes and Solutions
1. Cookies spread too much:
Ensure the butter is softened, not melted. If the dough feels too soft, chill it in the refrigerator for 20-30 minutes before baking.
2. Dough is too sticky:
If your dough is sticky, lightly flour your hands or spoon before shaping.
3. Cookies are dry or crumbly:
Avoid overbaking! Remove the cookies from the oven as soon as the edges are golden, even if the centers look slightly soft.
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