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Strawberry Shortcake Cookies

Delightful strawberry shortcake cookies that bring summer flavors in a fun and portable treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted butter, softened Make sure it's at room temperature.
  • 1 cup Sugar Granulated sugar.
  • 1 large Egg Room temperature.
  • 1 teaspoon Vanilla extract For flavoring.
  • 2 cups All-purpose flour Can substitute with gluten-free mix if needed.
  • 1 teaspoon Baking powder Leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
Fruit Addition
  • 1 cup Fresh strawberries, hulled and chopped Choose ripe strawberries for better flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until well incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Gently fold in the chopped strawberries, being cautious not to break them up.
Baking
  1. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each one.
  2. Bake for 12-15 minutes or until the edges are golden brown.
  3. Allow them to cool slightly before transferring to a wire rack.

Notes

These cookies can be served with whipped cream or vanilla ice cream. They store well in an airtight container at room temperature for up to three days, and they freeze nicely for longer storage.