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- 1 cup all-purpose flour - 1/2 cup almond flour - 1/4 cup cornstarch - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh strawberries, chopped - 1/2 cup whipped cream (for topping) - Extra strawberries for garnish Each ingredient plays a key role in the flavor and texture of the cookies. The all-purpose flour gives structure, while almond flour adds a nice nutty flavor. Cornstarch helps make the cookies soft and chewy. Baking powder and baking soda help cookies rise. Salt enhances all the flavors. The butter needs to be softened. This helps it mix well with sugar. Granulated sugar sweetens the cookies and gives them a nice texture. The egg binds everything together and gives moisture. Vanilla extract adds lovely flavor. Fresh strawberries make these cookies special. They add sweetness and a burst of juicy flavor. Topping with whipped cream gives a creamy finish. Extra strawberries for garnish make the cookies look lovely and fresh. Gather these ingredients, and you're ready to create a sweet treat that blends classic shortcake with the joy of cookies! {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Prepare a baking sheet with parchment paper. First, you need to set your oven. The heat helps the cookies rise and get soft. Parchment paper makes sure they do not stick. It also helps with easier cleanup. - Whisk together flours and rising agents. - Set aside for later use. In a medium bowl, mix the all-purpose flour, almond flour, cornstarch, baking powder, baking soda, and salt. Whisking helps air get in. This makes the cookies light and fluffy. Set this bowl aside for now. - Instructions for creaming until fluffy. - Adding egg and vanilla extract. In a large bowl, cream the softened butter and granulated sugar together. Mix for about 3-4 minutes. You want it to be light and fluffy. Next, add the egg and vanilla extract. Mix until everything is well blended. - Gradually mix in dry ingredients. - Folding in chopped strawberries. Now, slowly add the dry mixture into the wet mixture. Mix just until combined. Do not overmix; this keeps the cookies soft. Gently fold in the chopped strawberries. This way, they spread evenly in the dough. - Drop cookie dough on baking sheet. - Baking time and indicators for doneness. Using a cookie scoop, drop the dough onto your prepared baking sheet. Space them about 2 inches apart. Bake for 12-15 minutes. You know they are done when the edges are lightly golden. - Cooling process on wire rack. - Topping cookies with whipped cream and strawberries. Take the cookies out and let them cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely. Once cooled, top each cookie with whipped cream and extra strawberry slices. Enjoy your sweet treat! To get the best texture in your cookies, start with the right butter temperature. Use softened butter that feels cool to the touch. It should not be melted. This temperature helps mix well with sugar, making your cookies light and chewy. When you fold in the strawberries, do it gently. This keeps the berries whole and bright. Stir just until you see no dry dough. Be careful not to smash the strawberries. This way, every bite has fresh fruit flavor. One common mistake is overmixing the dough. This can make your cookies tough. Mix until the dry and wet ingredients just blend. On the other hand, undermixing can leave dry spots. Aim for a smooth, slightly sticky dough. Another mistake is uneven baking. Make sure to space the cookie dough evenly on the baking sheet. This allows heat to flow around each cookie. Rotate your baking sheet halfway through baking. This helps cookies cook evenly and brown nicely. These cookies taste amazing with a scoop of ice cream. Vanilla or strawberry ice cream pairs well. The cold creaminess contrasts with the warm cookie. You can also try different toppings. Use whipped cream, fresh mint, or chocolate drizzle for fun twists. Each option adds a new flavor layer that makes these cookies even better! Pro Tips Chill the Dough: For a thicker cookie, chill the dough for 30 minutes before baking. This helps prevent spreading and enhances the texture. Use Fresh Strawberries: Opt for ripe, fresh strawberries to maximize flavor. Frozen strawberries may release too much moisture and alter the texture. Don’t Overmix: Mix the dough just until combined to keep the cookies tender. Overmixing can lead to tough cookies. Customize Toppings: Feel free to experiment with different toppings like chocolate drizzle or crushed nuts for added flavor and texture. {{image_2}} To make vegan strawberry shortcake cookies, you need to swap the butter and egg. Use coconut oil or vegan butter in place of regular butter. For the egg, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This keeps the cookies moist and helps them hold together. If you need gluten-free cookies, you can use a mix of gluten-free flours. A good choice is a blend of almond flour and gluten-free all-purpose flour. You can also add some cornstarch to keep the texture light. When baking, keep an eye on the cookies. Gluten-free dough can bake faster, so check them a few minutes early. Add fun flavors to your cookies for a twist! Try some lemon or orange zest to brighten the taste. If you love chocolate, fold in some mini chocolate chips or chunks. You can also add chopped nuts for extra crunch. Each of these additions will enhance the cookie and make it even more delightful. To keep your strawberry shortcake cookies fresh, use an airtight container. This will help keep them soft and chewy. You can store them at room temperature or in the fridge. If you choose the fridge, wrap them tightly to avoid drying out. Freezing cookies is a great way to save some for later. To freeze, place the baked cookies in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer-safe bag. Squeeze out any air before sealing. When you're ready to enjoy them, simply thaw them at room temperature for about 30 minutes. These cookies stay fresh for about 5 days at room temperature. If you store them in the fridge, they can last up to a week. You’ll know they have gone bad if they smell off or have a hard texture. Always check for any signs of mold before eating. Yes, you can use frozen strawberries. They work fine in cookies. However, frozen berries may have more moisture. This can change the cookie's texture. If you use frozen strawberries, let them thaw first. Pat them dry with a paper towel to remove extra liquid. This step helps keep your cookies from becoming too soggy. If you lack almond flour, don't worry. You can use regular flour instead. Just replace it with an equal amount of all-purpose flour. Another option is to use oat flour. If you want a nut-free choice, rice flour is a good fit too. Each option will give your cookies a unique taste and texture. Making these cookies healthier is easy! You can reduce the sugar by 1/4 cup. This change still keeps your cookies sweet. You can also swap half of the butter for unsweetened applesauce. This swap cuts fat while adding moisture. For a fun twist, try adding oats to boost fiber. This article covers all you need to know about making delicious strawberry shortcake cookies. We discussed key ingredients, step-by-step instructions, and tips for success. You can tweak the recipe for a vegan or gluten-free version. Storage methods and common questions were also answered. Enjoy your baking! With these steps, you can create tasty treats to share or enjoy solo. Try different toppings and flavor twists for more fun. 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 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 2 cup almond flour
  • 1 4 cup cornstarch
  • 1 2 teaspoon baking powder
  • 1 4 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 4 cup unsalted butter, softened
  • 1 2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • 1 2 cup whipped cream (for topping)
  • extra strawberries for garnish

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, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the egg and vanilla extract to the butter mixture, mixing until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Gently fold in the chopped strawberries until evenly distributed in the dough.
  • Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Once cooled, top each cookie with a dollop of whipped cream and garnish with extra strawberry slices.

Notes

For best results, use fresh strawberries.
Keyword cookies, dessert, strawberry