Strawberry Shortcake Bliss Butter Cookies Recipe

Introduction

These Strawberry Shortcake Bliss Butter Cookies combine rich, buttery goodness with a bright burst of strawberry flavor. Perfect for a delightful treat, they’re easy to make and sure to impress any cookie lover.

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 the softened butter and granulated sugar together until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until the ingredients are 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 a soft dough forms.
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

• Use fresh strawberries pureed and dried for a different texture, or swap in freeze-dried raspberries for a unique twist.
• Make sure the butter is softened but not melted for the best cookie texture.
• For extra crunch, sprinkle a few crushed freeze-dried strawberries on top of each cookie before baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To refresh their crispness, warm them briefly in a low oven before serving.

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 that can change the dough consistency. Freeze-dried strawberries are preferred because they add flavor without extra moisture. If using fresh, dry them carefully or reduce other liquids accordingly.

Can I freeze these cookies?

Yes, these cookies freeze well. Store them in an airtight container or freezer bag for up to three months. Thaw at room temperature before enjoying.

Strawberry Shortcake Bliss Butter Cookies Recipe

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★★★★★

4.8 from 214 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings (approximately 12 cookies) 1x
• Diet: Vegetarian

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Description

These Strawberry Shortcake Bliss Butter Cookies combine a classic buttery cookie base with the sweet, fruity flavor of freeze-dried strawberries for a delightful treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Flavoring

• 3/4 cup freeze-dried strawberries, crushed

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until smooth and well combined for even flavor and texture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure these dry ingredients are evenly distributed throughout the dough.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms without overmixing to keep cookies tender.
6. Add Strawberries: Gently fold in the crushed freeze-dried strawberries, evenly distributing them throughout the dough to infuse fruity bursts in every bite.
7. Shape Dough: Scoop portions of dough into small balls using a cookie scoop or spoon, and place them evenly spaced onto the prepared baking sheet to allow for spreading.
8. Flatten Cookies: Lightly flatten each dough ball with your fingers or the back of a spoon to ensure even baking and a classic cookie shape.
9. Bake: Bake in the preheated oven for 12–15 minutes or until the cookie edges turn a light golden color, signaling they are perfectly baked.
10. Cool: Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely for best texture and flavor.

Notes

• For best results, use room temperature butter to ensure proper creaming with sugar.
• Do not overmix the dough after adding flour to keep the cookies tender.
• Freeze-dried strawberries add crunchy, intense flavor without moisture; do not substitute fresh strawberries.
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• Optionally, dust cookies with powdered sugar before serving for extra sweetness and presentation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cookies, butter cookies, shortcake cookies, freeze-dried strawberries, dessert, baking recipe