Description
Strawberry Shortcake Cookies are a delightful twist on the classic dessert, combining soft, buttery cookie dough with fresh diced strawberries, sweet white chocolate chips, and crushed freeze-dried strawberries for an extra burst of flavor. These cookies offer a perfect balance of sweetness and fruity freshness, ideal for summer treats or anytime you want a taste of strawberry shortcake in cookie form.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Add-ins
- 1 cup fresh strawberries, diced
- 1/2 cup white chocolate chips
- 1/2 cup crushed freeze-dried strawberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and 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 to evenly distribute the leavening agents and salt within the flour.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender texture in the cookies.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated to add moisture and flavor to the batter.
- Incorporate sour cream: Stir in the sour cream until the mixture is smooth—this adds richness and helps keep the cookies moist.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in add-ins: Gently fold in the diced fresh strawberries, white chocolate chips, and crushed freeze-dried strawberries to distribute them evenly without breaking up the strawberries too much.
- Scoop the dough: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft in the center.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, which helps them set and enhances texture.
Notes
- Use fresh strawberries that are firm to prevent excess moisture from making the dough soggy.
- Freeze-dried strawberries boost strawberry flavor without adding moisture, helping maintain cookie texture.
- Store leftover cookies in an airtight container in the refrigerator to keep them fresh longer.
