Strawberry Shortcake Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking powder: A leavening agent that helps the cookies rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and a tender crumb to the cookies.

Granulated sugar: Sweetens the cookies and helps achieve a golden brown color.

Egg: Binds the ingredients together and adds moisture.

Vanilla extract: Adds a warm, sweet flavor to the cookies.

Fresh strawberries: Provides bursts of fruity flavor and a lovely color contrast.

When cutting in the butter to the flour mixture, use a pastry cutter or two forks to ensure the butter stays cold. This will help create a tender, flaky texture in the cookies. Additionally, make sure to dice the strawberries into small, uniform pieces to ensure even distribution throughout the dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same amount for a similar flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can replace butter for a dairy-free option, though it will add a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace the egg for a vegan option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries to use in place of fresh ones, though they may be slightly more watery.

• To keep your strawberry shortcake cookies fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 3 days, maintaining their soft and tender texture.

• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for about a week. Just remember to let them come to room temperature before enjoying, as this will bring back their delightful softness.

• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be frozen for up to 3 months.

• When you're ready to indulge in these delicious treats, simply thaw the frozen cookies at room temperature for about 30 minutes. If you prefer them warm, you can pop them in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you have leftover cookie dough, you can freeze it too! Scoop the dough into individual portions, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When you crave fresh cookies, bake the frozen dough directly from the freezer, adding an extra 2-3 minutes to the baking time.

• To prevent the strawberries from becoming too mushy in the dough, consider lightly dusting them with flour before folding them in. This will help absorb some of the moisture and keep the cookies from becoming too soggy during storage.

• If you notice any moisture accumulating in the storage container, place a piece of parchment paper or a paper towel inside to absorb excess moisture. This will help maintain the perfect texture of your strawberry shortcake cookies.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the strawberry shortcake cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for 5-7 minutes, or until they are warmed through.
  5. Allow them to cool slightly before enjoying.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 10-15 seconds.
  4. Check the cookie and add additional time in 5-second increments if needed.
  5. Let it sit for a minute to cool slightly before eating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cookies on the toaster oven tray.
  3. Heat for 3-5 minutes, keeping an eye on them to ensure they don’t overcook.
  4. Remove and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the strawberry shortcake cookies in the air fryer basket in a single layer.
  3. Heat for 2-3 minutes, checking halfway through to ensure they are warming evenly.
  4. Remove and let them cool slightly before enjoying.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the cookies in the skillet and cover with a lid.
  3. Warm for 2-3 minutes on each side, checking frequently to avoid burning.
  4. Remove from the skillet and let them cool slightly before serving.

• Oven: Preheat to 375°F (190°C) for baking the cookies.

• Baking sheet: Line with parchment paper to prevent cookies from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Mixing bowl: Used to combine the flour, baking powder, and salt.

• Whisk: Used to mix the dry ingredients together.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Another mixing bowl: Used to beat together the sugar, egg, and vanilla extract.

• Electric mixer: Optional, but can be used to beat the sugar, egg, and vanilla extract together more efficiently.

• Spatula: Used to fold in the diced strawberries gently.

• Spoon: Used to drop spoonfuls of dough onto the prepared baking sheet.

• Wire rack: Used to cool the cookies completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the flour mixture in a food processor.

Chill the dough: Chill the cookie dough for 10 minutes before baking to make it easier to handle and shape.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Batch baking: Bake multiple cookies at once by using multiple baking sheets to save time.