Strawberry Shortcake Cookies
Indulge in the sweet simplicity of Strawberry Shortcake Cookies! These delightful treats blend the essence of fresh strawberries with a buttery cookie base, creating a perfect bite of summer nostalgia. Dust them with powdered sugar and enjoy the burst of flavors in every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into powder
- 1/2 cup chopped fresh strawberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Mix in vanilla extract and almond extract until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the butter mixture, stirring until just incorporated.
- Fold in crushed freeze-dried strawberries and chopped fresh strawberries, ensuring even distribution throughout the dough.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Once cooled, dust with powdered sugar before serving.
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg