Can I Use Frozen Strawberries Instead of Fresh Ones?

Absolutely! Frozen strawberries can be a great substitute for fresh ones, especially when strawberries aren't in season. However, they do contain more moisture, which can affect the dough. To avoid soggy cookies, thaw the strawberries completely and pat them dry with paper towels before using. This step helps maintain the right dough consistency and prevents excess liquid from seeping into the cookies.

Why Are My Cookies Spreading Too Much?

Cookie spreading is a common issue, but it's usually easy to fix. Here are a few potential culprits and solutions: Warm Dough: If your dough is too warm, the butter may melt too quickly in the oven, causing the cookies to spread. Chill the dough for at least 30 minutes before baking. Too Much Butter or Sugar: Double-check your measurements. Even small miscalculations can throw off the balance of the recipe. Baking Sheet Issues: Using a greased baking sheet instead of parchment paper can lead to spreading. Always line your baking sheet with parchment or a silicone mat for best results.

How Do I Make These Cookies Gluten-Free?

To make gluten-free strawberry shortcake cookies , simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Look for blends that include xanthan gum, as it helps mimic the structure of traditional flour. If your blend doesn't contain xanthan gum, you can add 1/4 teaspoon per cup of flour for improved texture.

What Should I Do If My Cookies Turn Out Soggy?

Soggy cookies can be disappointing, but they're not the end of the world! This issue often stems from excess moisture in the dough or underbaking. Here's how to fix it: Check Bake Time: Make sure your cookies are baked all the way through. They should be lightly golden around the edges but still soft in the center. Dry Ingredients: If your dough feels too wet, add a tablespoon of flour at a time until it reaches the right consistency. This is especially helpful if you're using fresh or frozen strawberries, which can add extra moisture.

Can I Make These Cookies Vegan?

Yes! To create a vegan cookie recipe , use these simple substitutions: Butter: Replace with a plant-based butter alternative. Eggs: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a store-bought egg replacer. Dairy: Swap out any dairy-based ingredients for plant-based versions, like almond milk or coconut cream. These substitutions work beautifully and still deliver soft, flavorful cookies that everyone can enjoy.

Why Are My Cookies Dry or Crumbly?

If your cookies are turning out too dry or crumbly, it's likely due to one of the following reasons: Overbaking: Keep a close eye on your cookies as they bake. Even a minute or two too long in the oven can dry them out. Too Much Flour: Make sure to measure your flour correctly. Use the spoon-and-level method instead of scooping directly from the bag to avoid packing in too much flour.

What If I Don't Have Freeze-Dried Strawberries?

Freeze-dried strawberries are a key ingredient for that concentrated strawberry flavor, but if you don't have them, you can use fresh or frozen strawberries as a substitute. Just keep in mind that fresh or frozen strawberries will add moisture, so adjust your dry ingredients accordingly to maintain the dough's texture.

Best Strawberry Shortcake Cookies Recipe

Strawberry Shortcake Cookies

Print Recipe

Strawberry shortcake cookies are a delightful treat that combines the nostalgic flavors of classic strawberry shortcake with the convenience of a handheld dessert. Perfectly soft and buttery, they’re studded with bursts of real strawberry flavor and finished with a sweet, crumbly texture.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries
1/4 cup strawberry compote or jam
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the freeze-dried strawberries and strawberry compote or jam, ensuring they are evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a gluten-free version, use a 1:1 gluten-free baking flour blend. To make these cookies vegan, substitute the egg with a flaxseed egg and use a plant-based butter alternative.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9
Sodium: 80
Fat: 5
Saturated Fat: 3
Carbohydrates: 17
Fiber: 1
Protein: 2

Keywords: strawberry shortcake cookies, strawberry cookies, dessert, easy cookies, summer dessert

Find it online: https://berriesrecipes.com/strawberry-shortcake-cookies/