Welcome to my kitchen, where today we’re indulging in the delicate sweetness of Soft Batch Strawberry Cookies. Bursting with the vibrant flavors of ripe strawberries, these cookies are the epitome of summertime bliss. Whether you’re hosting a garden party or simply craving a delightful treat, these soft and chewy cookies are sure to brighten your day.
Who Will Love These Cookies?
These Soft Batch Strawberry Cookies are perfect for anyone with a sweet tooth and a penchant for all things fruity. Whether you’re a baking enthusiast looking to expand your repertoire or a busy parent seeking a fun and delicious activity to share with your kids, these cookies are guaranteed to please.
Why They’re Irresistible
What makes these cookies truly irresistible is their tender texture and bursting strawberry flavor. With a soft, cake-like interior and a hint of tanginess from the strawberries, each bite is a delightful symphony of flavors and textures. Plus, they’re incredibly easy to make, requiring just a handful of simple ingredients and minimal effort.
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into powder
- 1/2 cup white chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and crushed freeze-dried strawberries.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- If using, fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons 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 set and the tops 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.
Storage:
Store any leftover Soft Batch Strawberry Cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 1 month. Simply thaw them at room temperature before serving.
Serving Suggestions:
Enjoy these delightful Soft Batch Strawberry Cookies on their own or pair them with a tall glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat. They also make a lovely addition to a picnic or afternoon tea spread.