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Strawberry Shortcake Butter Cookies You'll Adore

Delight in these nostalgic Strawberry Shortcake Butter Cookies, a perfect blend of rich flavors and memories, ideal for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup Butter Room temperature; use plant-based butter for a dairy-free alternative.
  • 3/4 cup Sugar
  • 2 cups Flour
  • 1 cup Freeze-dried strawberries Use strawberry powder or finely chopped dried strawberries if freeze-dried is unavailable.
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 large Egg

Equipment

  • mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions for Strawberry Shortcake Butter Cookies
  1. Preheat your oven to 350°F (175°C). Gather your mixing bowls and baking sheets.
  2. In a mixing bowl, beat the butter and sugar together until light and fluffy (2-3 minutes).
  3. Add the egg and vanilla extract to the butter-sugar mixture and mix until incorporated (1-2 minutes).
  4. In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Scoop the dough onto a baking sheet lined with parchment paper, spacing balls about 2 inches apart.
  7. Bake the cookies for 10-12 minutes until the edges are slightly golden, and the center remains soft.
  8. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure your butter is at room temperature for the best texture. Avoid overmixing after adding the flour to keep cookies tender.