Strawberry Crunch Shortcake Cookies
Buttery shortcake-style cookies bursting with real strawberry flavor and a crispy crunch, offering a tender texture with a delightful crisp bite perfect for any dessert lover.
Equipment
- 1 large bowl for mixing dough
- 1 baking sheet lined with parchment paper
- 1 wire rack for cooling cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries crushed (or finely chopped fresh strawberries, drained)
- 1/2 cup crispy rice cereal
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter and sugar in a large bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined without overmixing.
- Gently fold in crushed freeze-dried strawberries and crispy rice cereal until evenly distributed.
- Scoop tablespoon-sized portions of dough onto baking sheets, spacing about 2 inches apart.
- Bake for 12 to 15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
Notes
- Add 1/2 teaspoon strawberry extract for stronger flavor.
- White chocolate chips can create a bakery-style variation.
- Chill dough 20-30 minutes if cookies spread too much.
- Store airtight at room temperature up to 4 days.
- Freeze baked cookies up to 2 months; reheat at 300°F for 5 minutes.