Oh my goodness, are you ready for a treat that’s not only delicious but also does justice to the classic dessert experience? Let me introduce you to my absolute favorite indulgence: **Strawberry Shortcake Cookies**! These delightful cookies combine the sweet, fruity flavor of fresh strawberries with the crumbly goodness of shortcake – all packed into a perfectly chewy cookie. Trust me, once you take a bite, you’ll be immediately transported to a sunny summer day, no picnic blanket required!
The first time I made these cookies was during a family gathering, and let me tell you, they stole the show! My cousin, who usually isn’t very enthusiastic about desserts, devoured three cookies in a row and declared, “I could eat these for breakfast!” Well, who am I to stop him when they’re practically made of fruit? Let’s dive into the details so you can make these scrumptious cookies for yourself!
What’s in Strawberry Shortcake Cookies?
Unsalted Butter: The star of the cookie! Softened butter adds richness and the perfect texture. I always use unsalted to control the saltiness of my treats.
Granulated Sugar: This sugar gives our cookies that sweet, melt-in-your-mouth flavor.
Light Brown Sugar: Packed with molasses, brown sugar gives deep flavor and extra moisture, making the cookies nice and chewy.
Large Egg: Eggs help bind the ingredients together, creating that perfect dough consistency.
Vanilla Extract: A hint of vanilla is like a warm hug for your cookies.
All-Purpose Flour: The foundation of our cookie; it gives structure and helps everything come together beautifully.
Baking Soda: This little guy is crucial for our cookies to rise and achieve that light texture, so don’t skip it!
Salt: Just a pinch to enhance the sweetness of the cookies.
Fresh Strawberries: The real hero of the dish! Sweet, juicy, and oh-so-delicious. Ensure they are hulled and diced for even distribution.
Shortcake Crumbles: You can buy these or make your own; they add a delightful crumbly texture to the cookies.
Additional Strawberries for Garnish (Optional): Because more strawberries can only make things better!
Is Strawberry Shortcake Cookies Good for You?
Now, let’s not kid ourselves—these cookies are a treat, not a health food! But they do have some perks.
Fresh Strawberries: Not only do they add sweetness, but they’re also packed with vitamins, fiber, and antioxidants. So, at least we can feel a little good about that!
Butter and Sugar: Yes, they can be the culprits in excess calorie counts, but in moderation, indulging in cookies is perfectly fine! Just be mindful of how many you devour (I won’t tell if you sneak a few more).
So, while these aren’t what you’d call health food, they’re definitely a delightful way to enjoy a special occasion or simply brighten up your afternoon!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup fresh strawberries, hulled and diced
– 1/2 cup shortcake crumbles (store-bought or homemade)
– Additional strawberries for garnish (optional)
This recipe yields about **24 cookies**, perfect for sharing—or keeping all to yourself (I see you, fellow cookie lover!).
How to Make Strawberry Shortcake Cookies?
1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper—this makes cleanup a breeze!
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Isn’t this step just divine?
3. Add in the egg and vanilla extract, mixing until everything is smoothly combined.
4. In another bowl, whisk together the flour, baking soda, and salt for a few moments of gluten-joining magic.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Remember, we don’t want to overdo it—lumpy dough is totally fine!
6. Gently fold in the diced strawberries and shortcake crumbles until they’re evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart (they’ll spread out a bit).
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set. Oh, the aroma wafting through the kitchen is heavenly!
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Try not to eat them while they’re hot—you might burn your mouth (but I won’t judge if you do).
10. Optional: To serve, top your cookies with additional strawberry slices for an extra touch of freshness.
Sweet Little Tips for Strawberry Shortcake Cookies
– **Storing:** These cookies can be kept in an airtight container for several days, but trust me, they won’t last that long!
– **Variations:** Feel free to experiment by adding a little lemon zest to the dough for a citrusy twist!
– **Serving Suggestions:** Pair these with a nice glass of milk or your favorite tea for a delightful treat any time of the day.
I really hope you give these Strawberry Shortcake Cookies a try. They’ve definitely won my heart (and my family’s!), and I bet they will win yours too. After making them, be sure to drop me a comment to let me know how they turned out. Happy baking, my friend! 🍓❤️
