why make this recipe
This cookie recipe is quick and simple. It uses fresh strawberries for a bright taste. The cookies are soft and sweet, like a shortcake in cookie form. They work well for snacks, picnics, or a light dessert.
introduction
These Easy Strawberry Shortcake Cookies use common ingredients and little time. They bake in about 12–15 minutes and taste fresh with whipped cream on top. If you like fruity cookies, try a similar idea in this brown sugar rhubarb cookies recipe for another simple fruit cookie.
how to make Easy Strawberry Shortcake Cookies
Make the dough, fold in diced strawberries, and bake. Cool the cookies a bit, then top with whipped cream. Serve warm or at room temperature.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup 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 strawberries, hulled and diced
- 1/2 cup whipped cream or whipped topping for serving
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy. Add the egg and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet mixture and blend until just incorporated.
- Fold in the diced strawberries gently.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool slightly before serving with whipped cream on top.
how to serve Easy Strawberry Shortcake Cookies
Place a dollop of whipped cream on each cooled cookie. You can also add a small sliced strawberry on top. Serve on a plate for tea, picnic, or dessert.
how to store Easy Strawberry Shortcake Cookies
Store cookies in an airtight container in the fridge for up to 3 days. If you add whipped cream, store the topped cookies in the fridge and eat within a day. You can freeze plain baked cookies for up to 1 month; thaw before serving.
tips to make Easy Strawberry Shortcake Cookies
- Use ripe strawberries but not too juicy to avoid wet dough.
- Pat diced strawberries with a paper towel to remove extra moisture.
- Do not overmix the dough. Mix until just combined.
- Space dough mounds 2 inches apart so cookies bake evenly.
- Watch the oven at the end of the bake time to keep cookies soft.
variation (if any)
- Swap strawberries for blueberries or raspberries.
- Add a teaspoon of lemon zest for a bright flavor.
- Use a sugar sprinkle on top before baking for a slight crunch.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well. Pat dry so the dough does not get too wet.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours before baking.
Q: Are these cookies good without whipped cream?
A: Yes. They still taste good plain or with a light dusting of powdered sugar.
Q: Can I use margarine instead of butter?
A: Butter gives the best taste and texture, but you can use margarine in a pinch.
Q: How do I keep the cookies soft?
A: Do not overbake. Remove them when the edges are lightly golden and let them cool on the baking sheet for a few minutes.
Easy Strawberry Shortcake Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and simple cookies with fresh strawberries for a bright taste, mimicking the flavors of strawberry shortcake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup 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 strawberries, hulled and diced
- 1/2 cup whipped cream or whipped topping for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until light and fluffy. Add the egg and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet mixture and blend until just incorporated.
- Fold in the diced strawberries gently.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool slightly before serving with whipped cream on top.
Notes
Use ripe strawberries, but not too juicy. Pat diced strawberries with a paper towel to remove extra moisture. Do not overmix the dough. Space dough mounds about 2 inches apart for even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
