Strawberry Shortcake Bliss Butter Cookies Recipe

Introduction

These Strawberry Shortcake Bliss Butter Cookies are a delightful twist on a classic treat, bursting with the sweet, tangy flavor of freeze-dried strawberries. Perfectly buttery and tender, they make a wonderful snack or dessert for any occasion.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until smooth and well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until you form a soft dough.
6. Step 6: Gently fold in the crushed freeze-dried strawberries, distributing them evenly throughout the dough.
7. Step 7: Scoop dough into small balls and place them on the prepared baking sheet.
8. Step 8: Lightly flatten each dough ball with your fingers or a spoon.
9. Step 9: Bake for 12–15 minutes, or until the edges turn a light golden color.
10. Step 10: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For an extra burst of strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.
• You can substitute freeze-dried raspberries for a tart twist.
• Use a cookie scoop to ensure uniform-sized cookies for even baking.
• If you prefer softer cookies, reduce the baking time by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before enjoying. To refresh slightly softened cookies, warm them briefly in the oven at 300°F (150°C) for 3–5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture and will change the dough’s texture, making it softer and potentially spreading during baking. Freeze-dried strawberries are best for maintaining the right consistency and a concentrated flavor.

What is the best way to crush freeze-dried strawberries?

Place the freeze-dried strawberries in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy glass until they reach a coarse, crumbly texture.

Strawberry Shortcake Bliss Butter Cookies Recipe

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★★★★★

4.5 from 82 reviews

Delight in these Strawberry Shortcake Bliss Butter Cookies, a perfect blend of buttery richness and vibrant freeze-dried strawberry flavor. These soft, slightly crumbly cookies are enhanced with real fruit pieces for a burst of sweetness and a charming touch of pink, making them an irresistible treat for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (approximately 16 cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until the ingredients are smooth and well combined to ensure even flavor distribution.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening and seasoning agents.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, avoiding overmixing to keep cookies tender.
6. Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries, ensuring they are evenly distributed throughout the dough for bursts of fruity flavor in every bite.
7. Shape Cookies: Scoop portions of dough into small balls and arrange them spaced on the prepared baking sheet to allow room for spreading.
8. Flatten Dough Balls: Lightly flatten each dough ball using your fingers or a spoon to help the cookies bake evenly with a nice shape.
9. Bake: Bake in the preheated oven for 12–15 minutes or until the edges turn a light golden color, indicating perfect doneness.
10. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely for optimal texture.

Notes

• Use room temperature butter for easier creaming and better texture.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• Freeze-dried strawberries add intense flavor without adding moisture; you can crush them finely or keep small pieces for texture.
• Store cooled cookies in an airtight container to maintain freshness up to one week.
• For added decoration, sprinkle a few crushed freeze-dried strawberries on top before baking.

Keywords: strawberry cookies, butter cookies, freeze-dried strawberries, strawberry shortcake cookies, easy dessert, baked cookies