Description
These delightful strawberry shortcake cookies perfectly capture the essence of a sun-drenched summer afternoon. By reimagining the classic layered dessert into a handheld, bakery-style treat, this recipe offers a blissful sensory experience. Each cookie combines a base that is crispy on the edges with a soft, plush center, accented by bright, jammy pockets of fresh strawberries. They represent a beautiful balance of simple, soul-soothing flavors that feel like a cozy slice of home in every bite.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 cup diced fresh strawberries
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
In a separate large bowl, combine the melted butter, granulated sugar, and brown sugar until smooth.
Whisk the egg and vanilla extract into the butter mixture until fully incorporated.
Gradually stir the dry ingredients into the wet mixture until just combined.
Gently fold in the diced strawberries, being careful not to overmix.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12-14 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure strawberries are diced quite small to prevent the dough from getting too wet. If using frozen strawberries, thaw and pat them thoroughly dry before folding into the dough. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg