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To make these delightful cookies, you'll need: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened to room temperature - 1 large egg, at room temperature - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and diced - 1/2 cup crushed shortbread cookies - 1/4 cup powdered sugar (for dusting) Using fresh ingredients is key for great flavor. Fresh strawberries bring a sweet, juicy burst to each bite. They also add a lovely pink hue to the cookies. Softened butter is vital, too. It helps create a light and fluffy texture. Fresh ingredients do not just enhance taste. They also improve the cookie's look and feel. When you use high-quality items, your cookies will shine. You can easily swap some ingredients if needed. Here are a few ideas: - For the all-purpose flour, use a gluten-free mix if you want a gluten-free version. - Instead of granulated sugar, try coconut sugar for a healthier option. - You can use margarine or a dairy-free butter as a substitute for unsalted butter. - If you do not have fresh strawberries, frozen ones will work, but thaw and drain them first. - You can replace shortbread cookies with graham crackers for a different crunch. These substitutions allow you to customize the recipe to fit your needs. Enjoy making these cookies your own! Before you start baking, gather your tools. You need mixing bowls, a whisk, a mixer, and a baking sheet. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This keeps your cookies from sticking. 1. In a medium bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt 2. In a large bowl, cream: - 1/2 cup unsalted butter, softened Use a mixer, beating for 2-3 minutes until fluffy. 3. Add in: - 1 large egg - 1 teaspoon vanilla extract Mix until smooth, scraping down the bowl as needed. 4. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Stop when a soft dough forms. A few lumps are okay. 5. Fold in: - 1 cup fresh strawberries, diced - 1/2 cup crushed shortbread cookies Be gentle so you don’t crush the strawberries. 6. Use a tablespoon or cookie scoop to drop dough onto the baking sheet. Space them about 2 inches apart. 7. Bake for 12-15 minutes. The edges should be lightly golden. The tops should look set. Once done baking, take the cookies out. Let them cool on the sheet for 5 minutes. This helps them firm up. Then, move them to a wire rack to cool completely. After cooling, dust the tops with: - 1/4 cup powdered sugar This adds a sweet touch. Serve them on a nice plate. You can garnish with fresh strawberries or mint. Enjoy your tasty Strawberry Crunch Shortcake Cookies! To get that soft and chewy texture, use softened butter. Cream it well with sugar. Mix until it is light and fluffy. Do not overmix the dough after adding flour. This keeps the cookies tender. Fold in strawberries gently. This helps keep their shape and juice intact. Bake until the edges are golden, but the centers stay soft. One common mistake is using cold butter. Cold butter will not cream well with sugar. This can lead to hard cookies. Another mistake is overbaking. Watch your cookies closely. Remove them as soon as the edges turn golden. Allow them to cool on the sheet for five minutes before moving them. This helps them firm up without breaking. Want to switch things up? Consider adding a splash of lemon zest. It brightens the flavor of strawberries. You can also mix in white chocolate chips for extra sweetness. If you like nuts, chopped almonds or pecans add a nice crunch. You can even try different types of crushed cookies for unique flavors. {{image_4}} If you want to make gluten-free Strawberry Crunch Shortcake Cookies, it’s easy! You can swap all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum, as it helps with texture. You can also use almond flour or coconut flour. These options will change the taste a bit but still make tasty cookies. While strawberries shine in these cookies, feel free to get creative! You can use blueberries, raspberries, or diced peaches instead. Each fruit brings its own flavor, making your cookies unique. Just remember to keep the amount similar to the strawberries in the recipe for balance. The crushed shortbread cookies add a great crunch, but you can mix it up. Try using crushed graham crackers for a different flavor. Nuts, like almonds or pecans, can add a nice crunch too. Just chop them finely before mixing them in. This way, you can create a new twist on your Strawberry Crunch Shortcake Cookies! To keep your strawberry crunch shortcake cookies fresh, place them in an airtight container. This helps lock in moisture and flavor. You can also layer them with parchment paper to prevent sticking. Store them at room temperature away from sunlight. If you want to keep them longer, the fridge is a great option too. These cookies can last for about 5 days at room temperature. If you store them in the fridge, they may stay fresh for up to a week. Just remember, they taste best when enjoyed fresh! If you want to save some for later, freezing is a smart choice. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last for up to three months. When you’re ready to eat them, just thaw at room temperature for a tasty treat! Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any excess juice to prevent soggy cookies. Frozen strawberries can change texture but still taste great. To change the size, adjust the amount of dough you scoop. For smaller cookies, use a teaspoon. For larger ones, use a larger cookie scoop. Just remember to check the baking time, as smaller cookies bake faster. If your dough is sticky, add a little more flour. Start with a tablespoon and mix well. Avoid adding too much at once. You want the dough to be soft but not stick to your hands. Strawberry Crunch Shortcake Cookies are tasty and fun to make. Fresh ingredients are key for great flavor. You can swap out some items if needed. I shared easy steps for baking and cooling. Following my tips helps you dodge common mistakes. Don’t forget about fun variations, like gluten-free options or using different fruits. Store your cookies well to keep them fresh. With these pointers, you can create cookies that impress everyone. Enjoy baking your own delicious treats!

Strawberry Crunch Shortcake Cookies

Indulge in the deliciousness of Strawberry Crunch Shortcake Cookies! These easy-to-make cookies combine fresh strawberries and crushed shortbread for an incredible crunch. Perfect for dessert or a sweet treat, they only take 30 minutes to whip up. Ready to impress your friends and family? Click through to explore these scrumptious recipes and elevate your baking game today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, softened to room temperature

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and diced

1/2 cup crushed shortbread cookies (to add delightful crunch)

1/4 cup powdered sugar (for dusting at the end)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

    In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined. This will ensure an even distribution of the leavening agent and flavors throughout your cookies.

      In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter. Beat on medium speed until it becomes light and fluffy, usually about 2-3 minutes.

        Add the egg and vanilla extract to the creamed butter, mixing until completely combined and smooth. Take care to scrape down the sides of the bowl as needed to incorporate all the ingredients.

          Slowly incorporate the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; a few lumps are perfectly fine.

            Carefully fold in the diced strawberries and the crushed shortbread cookies, ensuring that they are evenly distributed throughout the dough without breaking the strawberries apart.

              Using a tablespoon or a cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.

                Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden, and the tops appear set.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This will help them firm up slightly before you transfer them. After 5 minutes, gently move the cookies to a wire rack to cool completely.

                    When the cookies are fully cooled, use a sifter or fine mesh strainer to dust the tops with powdered sugar, adding a sweet finishing touch before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 12 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and garnish with fresh strawberry slices or a sprig of mint for a pop of color and freshness. Enjoy your delightful treats!