Go Back
To make delicious strawberry shortcake cookies, you need the following items: - 1 cup all-purpose flour - ½ cup almond flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ⅓ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and diced - ¼ cup powdered sugar (for dusting) These ingredients come together to create a soft and sweet cookie with juicy strawberries. You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for a nuttier taste. - Coconut flour can replace almond flour for a gluten-free option. - If you don’t have unsalted butter, use salted butter. Just reduce the added salt. - Maple syrup can replace granulated sugar for a natural sweetener. - If you can’t find fresh strawberries, use frozen strawberries, but thaw and drain them first. These swaps will still give you a tasty cookie. Adding a few toppings can make your cookies even better: - Dust with more powdered sugar for a sweet touch. - Serve with whipped cream for a creamy contrast. - Add a sprinkle of crushed nuts for crunch. - Garnish with fresh whole strawberries for color. These options let you make your cookies stand out on any dessert table. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures your cookies bake evenly. While it heats up, line a baking sheet with parchment paper. This makes cleanup easy. In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Use a whisk to mix them well. Set this mixture aside for later. In a large bowl, place the softened unsalted butter and granulated sugar. Use an electric mixer on medium speed to cream them together. Beat until the mix is light and fluffy, about 3 to 4 minutes. Once your butter and sugar are fluffy, add the large egg and vanilla extract. Mix until these ingredients are fully combined and smooth. This adds richness to your cookies. Now it’s time for the strawberries! Gently fold the diced strawberries into the cookie dough using a spatula. Be careful not to crush them; you want nice chunks of fruit in each cookie. Use a tablespoon to scoop dough onto your prepared baking sheet. Space the scoops about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The edges should be lightly golden. After baking, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Dust with powdered sugar before serving for that perfect finish! To get the best cookie texture, follow a few key steps. First, use both all-purpose and almond flour. This mix gives a nice chew and flavor. Measure your flour accurately by spooning it into the cup and leveling it off. Overpacking can make cookies dry. Next, cream the butter and sugar until light and fluffy. This step adds air and makes the cookies soft. When adding the dry mix, stir gently. Overmixing can lead to tough cookies. Lastly, keep an eye on the baking time. Bake until the edges are light golden. This will give you a perfect balance of chewy and crispy. To keep your cookies fresh, store them in an airtight container. This will trap moisture and keep them soft. You can also add a slice of bread to the container. The bread helps maintain moisture levels. If you want to store them longer, freeze the cookies. Wrap each cookie in plastic wrap and place them in a freezer-safe bag. They last well for up to three months. Just thaw them at room temperature before enjoying. Avoid these common mistakes for the best results. First, don’t skip the softening of butter. Cold butter won’t blend well and can lead to dense cookies. Also, measure your ingredients carefully. Too much flour or sugar can ruin the texture. Another mistake is not letting the cookies cool properly. If you move them too soon, they can break apart. Always let them sit for a few minutes on the baking sheet before transferring to a wire rack. This helps them firm up and makes them easier to handle. Pro Tips Use Fresh Strawberries: Always opt for fresh, ripe strawberries for the best flavor and texture in your cookies. Frozen strawberries can make the dough soggy. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to ensure your cookies remain tender and chewy. Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape better while baking. Experiment with Flours: For a unique twist, try substituting some of the all-purpose flour with whole wheat flour or coconut flour for added flavor and nutrition. {{image_4}} You can change the fruit in your cookies. Try blueberries, raspberries, or peaches. Each fruit brings its own fun taste. Mix in about one cup of your choice. Chop larger fruits into small pieces. This keeps the cookies soft and chewy. You can make these cookies gluten-free! Replace regular flour with a gluten-free blend. Use a one-to-one blend for best results. Almond flour adds a nice nutty flavor and texture. Always check labels for gluten-free safety. These cookies will still taste amazing! Get creative with flavors! Add lemon zest for a fresh twist. A bit of almond extract brings a warm, nutty taste. You can also mix in a pinch of cinnamon for warmth. Want more fun? Try mini chocolate chips with strawberries. The options are endless; let your taste buds guide you! To keep your strawberry shortcake cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Place parchment paper between layers to prevent sticking. Store the cookies at room temperature, away from heat and sunlight. When stored properly, these cookies last about 4 to 5 days. If you notice any changes in texture or smell, it's best to discard them. Always check for freshness before serving. Freezing is a great way to extend the life of your cookies. To freeze, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to eat, thaw them at room temperature or warm them in the oven for a few minutes. Yes, you can use frozen strawberries. Just thaw and drain them first. Frozen strawberries can add a nice flavor. However, they may make the dough a bit wet. You might need to adjust the dry ingredients slightly. You know the cookies are done when the edges turn lightly golden. This usually takes about 10 to 12 minutes in a 350°F oven. If you gently press the center, it should feel set. They may look soft but will firm up as they cool. Yes, you can make the dough ahead of time. Cover it tightly and store it in the fridge. It will stay fresh for up to 24 hours. Just scoop and bake when you are ready. This makes a quick dessert easy for any time! Now you’re ready to bake delicious cookies with strawberries. We covered the key ingredients, helpful tips, and creative variations. I shared storage advice to keep your cookies fresh longer. Remember, you can try different fruits and flavors to suit your taste. Baking should be fun and rewarding. Enjoy the process and the tasty results!

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 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and diced
  • 0.25 cup powdered sugar (for dusting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). While the oven is heating, prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a medium-sized mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Using a whisk, mix these dry ingredients together until well blended. Set the mixture aside.
  • In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer set to medium speed, cream these ingredients together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.
  • Once your butter and sugar are fluffy, add in the large egg and vanilla extract. Continue beating until these wet ingredients are fully incorporated and smooth.
  • Gradually introduce the dry flour mixture to the wet ingredients. Mix until just combined—be careful not to overmix, as this may make the cookies tough.
  • Using a spatula, gently fold in the diced strawberries into the cookie dough. Take care to preserve the shape of the strawberries rather than crushing them.
  • With a tablespoon, scoop an ample amount of the dough and place it on the prepared baking sheet. Make sure to space the scoops about 2 inches apart to allow for spreading during baking.
  • Place the baking sheet in your preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden.
  • Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterwards, carefully transfer them to a wire rack to cool completely.
  • Once the cookies are cooled to room temperature, use a fine mesh sieve or sifter to dust them lightly with powdered sugar for a sweet finishing touch.

Notes

Arrange the cookies on a beautiful serving platter, garnishing with a few whole strawberries. Serve with whipped cream for an extra special treat!
Keyword cookies, dessert, strawberry