Description
These Strawberry Shortcake Cookies are soft, tender, and bursting with fresh strawberry flavor. The combination of diced strawberries and white chocolate chips creates a delightful sweet and fruity treat perfect for summer or any time you crave a fruity dessert cookie. Made with simple ingredients and baked to golden perfection, these cookies are easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
Add-ins
- 1 cup fresh strawberries, finely diced and patted dry
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color. This creates a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugars, mixing well to combine all the wet ingredients.
- Incorporate Sour Cream: Mix in the sour cream until the batter is smooth. The sour cream adds moisture and helps keep the cookies soft.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Fold in Strawberries and White Chocolate Chips: Gently fold in the diced and patted dry fresh strawberries and white chocolate chips, ensuring they are evenly distributed without crushing the berries.
- Scoop Dough and Bake: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 13 to 16 minutes, or until the cookie edges are lightly golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes after baking to set properly before transferring them to a wire rack to cool completely.
Notes
- Pat the strawberries dry thoroughly to prevent the dough from becoming too wet and spreading excessively while baking.
- Freeze-dried strawberries can be substituted for fresh for a more intense strawberry flavor and less cookie spread.
- Store the cookies in an airtight container in the refrigerator to maintain freshness and softness.
