Get ready to indulge in a delightful treat that combines the essence of summer with the cozy comfort of homemade cookies! Our Fruity Crumbl Strawberry Shortcake Cookies are not just any ordinary dessert; they are a burst of flavor in every bite, featuring sweet strawberries and a light, buttery texture that will leave you craving more. Perfect for gatherings, picnics, or simply satisfying your sweet tooth, these cookies are a must-try! With just a few simple ingredients and a quick 25-minute prep and bake time, you’ll be on your way to impressing friends and family with this irresistible treat. Read on to discover how to whip up these scrumptious cookies that are sure to steal the show!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced strawberries
- 1/2 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Gently fold in the diced fresh strawberries, taking care not to crush them and distribute evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cookie with a dollop of whipped cream just before serving to maintain freshness.
- Store any leftover cookies in an airtight container in the refrigerator for up to 3 days.
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. Frozen strawberries can be used, but they may add extra moisture to the dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If time allows, chilling the cookie dough for about 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
- Spacing is Key: Make sure to space the cookie dough about 2 inches apart on the baking sheet to allow for spreading during baking.
- Check for Doneness: Keep an eye on the cookies while they bake. They should be lightly golden around the edges and set in the center. If they look too soft, give them an extra minute or two.
- Serve with Whipped Cream: For an extra touch of decadence, serve your cookies with a dollop of whipped cream on top just before serving. It adds a delightful creaminess that complements the strawberries perfectly!
- Storage Tips: Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage; just thaw them at room temperature when you’re ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
