Description
Delight in these Strawberry Shortcake Sugar Cookies, a perfect blend of classic sugar cookie dough infused with vibrant freeze-dried and fresh strawberries. Enhanced with optional white chocolate chips and topped with whipped cream or cream cheese frosting, these cookies capture the essence of summer in every bite. Ideal for dessert lovers seeking a fruity, soft, and flavorful treat with a beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Flavor Add-ins
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup chopped fresh strawberries, patted dry
- 1/2 cup white chocolate chips (optional)
Topping/Filling (Optional)
- Whipped cream or cream cheese frosting
- Extra sliced strawberries
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes and helps to create a tender, airy cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated, which enriches the dough with moisture and flavor.
- Mix Dry Ingredients and Fold in Strawberries and Chips: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Carefully fold in the crushed freeze-dried strawberries, chopped fresh strawberries (make sure they are well-dried to avoid soggy dough), and white chocolate chips if using. This step adds bursts of fruity flavor and a hint of sweetness from the chocolate.
- Form and Shape Cookies: Scoop approximately 2-tablespoon portions of dough and roll each into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Lightly flatten each cookie with your hand or the bottom of a glass to encourage even baking.
- Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are set and the centers appear slightly soft. This ensures a chewy-center texture and crisp edges.
- Cool and Add Toppings: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, once cooled, top each cookie with a dollop of whipped cream or cream cheese frosting and a few fresh strawberry slices to emulate the classic shortcake experience.
Notes
- Ensure fresh strawberries are thoroughly dried before adding to the dough to prevent excess moisture that can cause sogginess.
- Cookies store well at room temperature for up to 2 days. If topped with whipped cream or frosting, refrigerate and consume within the same day for best freshness.
- Freeze-dried strawberries provide a concentrated strawberry flavor and help maintain cookie texture without adding moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
