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To make Strawberry Shortcake Cookies, gather these simple items: - 1 cup all-purpose flour - ½ cup almond flour - 1 tsp baking powder - ¼ tsp baking soda - ¼ tsp salt - ½ cup unsalted butter, softened - ⅓ cup granulated sugar - 1 large egg - 1 tsp vanilla extract - 1 cup fresh strawberries, diced - ¼ cup powdered sugar (for dusting) You can swap ingredients if needed. Here are some ideas: - Use coconut flour instead of almond flour for a nut-free option. - If you are out of unsalted butter, use salted butter and skip the added salt. - You can replace fresh strawberries with diced peaches or blueberries for a different flavor. Accurate measuring is key for great cookies. Here’s how to do it right: - Use a kitchen scale for precise measurements, especially for flour. - Spoon flour into the measuring cup and level it off with a knife. Avoid packing it down. - For sticky ingredients like butter, use a liquid measuring cup for easy pouring. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, ½ cup of almond flour, 1 tsp of baking powder, ¼ tsp of baking soda, and ¼ tsp of salt. Whisk these together until well blended. This mix gives the cookies their structure. Now, grab a large mixing bowl. Add ½ cup of softened unsalted butter and ⅓ cup of granulated sugar. Use an electric mixer on medium speed. Beat them together for about 3-4 minutes. The mixture should look light and fluffy. This step adds air to the cookies. Next, beat in 1 large egg and 1 tsp of vanilla extract. Mix until fully combined. The egg binds everything together. The vanilla adds a nice flavor. Now it’s time to add the stars of the show: the strawberries. Take 1 cup of fresh strawberries, diced. Gently fold them into the dough with a spatula. Be careful not to crush the berries. You want those juicy bits in every bite. Use a tablespoon to scoop the dough onto the lined baking sheet. Space them about 2 inches apart. They will spread a bit. Bake in the preheated oven for 10-12 minutes. Look for lightly golden edges. Once baked, let the cookies cool on the sheet for 5 minutes. Transfer them to a wire rack to cool completely. Dust with ¼ cup of powdered sugar before serving. Enjoy your delicious strawberry shortcake cookies! To get the right texture, mix the butter and sugar well. Beat them until they look light and fluffy. This step adds air to the dough. Make sure not to overmix the batter after adding the flour. Fold gently to keep the cookies soft. The almond flour adds a nice bite, so use it as directed. One common mistake is overbaking. Keep an eye on the cookies as they bake. They should be light golden at the edges. Another mistake is crushing strawberries. Fold them in gently to keep their shape. Also, make sure your butter is softened, but not melted. This helps the cookies hold their form. You can boost the flavor in simple ways. Add a little lemon zest for a fresh twist. A pinch of cinnamon can also add warmth. For extra sweetness, mix in some chocolate chips. These small changes can make your cookies unique. Feel free to experiment with different flavors to find your favorite. Pro Tips Use Fresh Strawberries: The flavor and juiciness of fresh strawberries will elevate your cookies. Avoid using frozen strawberries, as they can make the dough too wet. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies. Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Experiment with Flours: Feel free to substitute almond flour with other nut flours or even coconut flour for a different flavor profile, but be sure to adjust the liquid accordingly. {{image_2}} To make these cookies gluten-free, swap the all-purpose flour with gluten-free flour. Choose a blend that works well in baking. Almond flour can stay the same. This keeps the cookies soft and tasty. Ensure all other ingredients are gluten-free too. Always check labels for hidden gluten. You can add more flavor to these cookies easily. Try mixing in lemon zest for a bright taste. It adds a fresh twist. You can also toss in chocolate chips for a sweet treat. They melt and create little pockets of goodness. Both options make the cookies even more delightful. When strawberries are not in season, try other fruits. Blueberries and raspberries work well in this recipe. They bring their own unique flavors. You can also use peaches or cherries for a summer vibe. Just remember to dice the fruit small. This way, every bite is packed with flavor. To keep your strawberry shortcake cookies fresh, store them in an airtight container. Make sure they cool completely before sealing. This helps prevent moisture buildup. You can keep them at room temperature for up to three days. For longer storage, consider freezing them. Freezing these cookies is simple. First, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer them to a freezer bag. Label the bag with the date. You can freeze them for up to three months. To enjoy your strawberry shortcake cookies again, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This will make them warm and soft again. Enjoy them fresh from the oven! You can use regular all-purpose flour if needed. This swap works well in most recipes. For a nut-free option, try using oat flour or sunflower seed flour. Each alternative may change the flavor and texture slightly, but they will still taste great. Yes, you can prepare the dough in advance. Just cover it and store it in the fridge for up to 24 hours. When you're ready to bake, scoop the dough onto the baking sheet and bake as directed. This saves time on busy days. Store leftover cookies in an airtight container at room temperature. They stay fresh for about 3-5 days. If you want to keep them longer, place them in the fridge for up to a week. Just make sure the container is sealed tightly. Yes, you can use frozen strawberries. Thaw and drain them first to avoid sogginess. Chop them into small pieces before adding to the dough. Frozen strawberries may change the cookie's texture slightly, but they still add great flavor. Look for lightly golden edges as a sign they are ready. The centers may look soft, but they will firm up as they cool. A toothpick inserted should come out clean or with a few moist crumbs. If you see wet batter, bake a few more minutes. Now you can bake delicious cookies using our guide. We covered key ingredients, step-by-step instructions, and tips for texture. Don’t forget the variations for gluten-free options and flavor boosts. Proper storage keeps your cookies fresh, too. Remember these methods to improve your baking skills. With practice, you’ll create tasty treats every time. Enjoy your baking journey and share your results! Happy baking!

Strawberry Shortcake Cookies

Delicious cookies infused with fresh strawberries, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup almond flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
  • 0.25 cup powdered sugar (for dusting)

Instructions
 

  • 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, almond flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  • Beat in the egg and vanilla extract until fully incorporated.
  • Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  • Gently fold in the diced strawberries with a spatula, being careful not to crush them.
  • Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly while baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Once the cookies are cool, dust them with powdered sugar before serving.

Notes

Serve these cookies on a nice platter, and consider garnishing with a few whole strawberries and a dusting of powdered sugar for an elegant touch. Enjoy with a dollop of whipped cream for a truly decadent treat!
Keyword cookies, dessert, strawberries