These Fluffy Strawberry Raspberry Cookies are a tasty treat with a delightful mix of sweet strawberries and tangy raspberries. They’re soft, chewy, and perfect for snack time!
Whenever I bake these, my kitchen smells amazing! I love how the fruity flavors pop in each bite. Plus, they’re just so fun to share with friends and family! 🍓🍪
Key Ingredients & Substitutions
All-purpose flour: This flour creates a nice structure for the cookies. If you need a gluten-free option, use a 1:1 gluten-free flour blend instead. It works well without compromising texture!
Butter: Unsalted butter is best since it lets you control the salt levels. If you’re looking for a dairy-free version, you can substitute with coconut oil or a plant-based butter.
Freeze-dried strawberries and raspberries: These fruits add amazing flavor without making the dough wet. You can use fresh berries instead, but be aware they might change the texture slightly. Fresh fruit may require extra flour to maintain dough consistency.
Granulated sugar: Regular sugar works great, but a light brown sugar can add a hint of molasses flavor. Just keep in mind it may make the cookies a bit chewier.
What’s the Best Way to Get Fluffy Cookies?
The key to achieving that airy, fluffy texture lies in how you mix the butter and sugar. Make sure to cream them together until the mixture is light and fluffy. This incorporates air, making your cookies tender.
- Beat the softened butter with sugar until it looks pale and fluffy.
- Add the egg and vanilla gradually, ensuring the mix stays smooth.
- When combining dry and wet ingredients, mix just until combined. Over-mixing can lead to dense cookies!
With these tips, you’ll bake perfect fluffy cookies every time! Enjoy your baking adventure!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup freeze-dried strawberries, crushed lightly
- 1/3 cup freeze-dried raspberries, crushed lightly
- 1-2 tablespoons milk (if needed for consistency)
How Much Time Will You Need?
This recipe should take about 15 minutes to prepare and an additional 10-12 minutes to bake. You’ll have warm, fluffy cookies ready to enjoy in no time! Don’t forget to let them cool for a few minutes before tasting to avoid burning your mouth!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Next, stir in the crushed freeze-dried strawberries and raspberries. This will help the fruit blend into the cookies evenly.
3. Cream the Butter and Sugar:
In a larger bowl, beat together the softened butter and granulated sugar. You’ll want to mix this until it’s light and fluffy, which helps make your cookies tender and airy!
4. Combine Wet Ingredients:
Add the large egg and vanilla extract to your butter and sugar mix. Keep beating until everything is well combined and smooth.
5. Bring It All Together:
Now, gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Don’t overmix, as this can make your cookies dense! If the dough feels a bit too thick, add 1-2 tablespoons of milk to achieve a soft, fluffy consistency.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the dough and place them spaced about 2 inches apart on your prepared baking sheet. They will spread a little while baking!
7. Bake to Perfection:
Time to bake! Place the baking sheet in the preheated oven and bake for 10-12 minutes. You want the edges to be just set while the centers remain soft and puffy.
8. Cool and Enjoy:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delightful flavors and softness!
These cookies are perfect for sharing with friends and family, or just enjoying at home with a cup of tea or coffee. Happy baking!
Can I Use Fresh Berries Instead of Freeze-Dried?
Yes, you can use fresh strawberries and raspberries! Keep in mind that fresh fruit may add extra moisture to the dough. You might need to increase the flour slightly to maintain the cookie’s texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Why Is My Dough Too Stiff?
If your dough feels too stiff, it’s perfectly fine to add a tablespoon or two of milk. This will help achieve a softer, fluffy texture. Just mix in the milk until the dough reaches your desired consistency!
Can I Make These Cookies Dairy-Free?
Absolutely! You can substitute the unsalted butter with coconut oil or a plant-based butter for a dairy-free version. Just make sure whichever alternative you choose is softened to ensure easy mixing.
