These fluffy strawberry raspberry cookies are soft, sweet, and bursting with fruity goodness! They make the perfect treat for dessert or a fun snack.
Honestly, who can resist a cookie that tastes like summer? I love popping them in my mouth and feeling the yummy fruit pieces. They’re simple to make, too!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie. You can swap it for a gluten-free flour blend if you’re avoiding gluten, but the texture may differ slightly.
Unsalted Butter: Softened butter is crucial for that fluffy texture. If you’re dairy-free, coconut oil or a vegan butter can work as a substitute. Just make sure it’s at room temperature for creaming.
Freeze-Dried Strawberries & Raspberries: These add yummy fruity bits without adding moisture. If you can’t find them, you could use fresh berries, but reduce the amount slightly and be prepared for a chewier texture.
White Chocolate Chips: While optional, they add a nice sweetness. If you want to skip chocolate altogether, feel free to leave them out or substitute with dark chocolate for a richer flavor.
How Do I Make Sure My Cookies Turn Out Fluffy?
Achieving that perfect fluffy texture requires a few key steps. First, make sure your butter is softened, as this helps trap air when creaming with sugar. Don’t rush this step!
- Beat the butter and sugar until it’s light and fluffy. This can take about 3-5 minutes.
- Don’t overmix when adding the flour. Mix until just combined to keep the cookies tender.
- For even baking, leave enough space when placing the dough on the sheet and flatten them slightly.
- Check them at the lower end of the baking time, and let them cool on the sheet to finish setting up without drying out.
Remember, patience is key when it comes to making cookies! Enjoy making these delicious treats!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- For The Cookies:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup freeze-dried strawberries, roughly crushed
- ½ cup freeze-dried raspberries, roughly crushed
- ½ cup white chocolate chips (optional for extra sweetness and texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 10-12 minutes to bake. After baking, let them cool for about 5 minutes on the sheet before moving them to a wire rack. In total, you’re looking at around 30-35 minutes before you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the baking powder, so your cookies rise nicely. Set the bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
4. Add the Egg and Vanilla:
Beat the egg and vanilla extract into the creamed butter and sugar mixture until everything is well combined and smooth. The mixture should look creamy and inviting.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Berries and Optional Chips:
Gently fold in the crushed freeze-dried strawberries and raspberries. If you decided to use white chocolate chips, add those in too! The dough will be soft and beautiful with specks of red.
7. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Flatten the Cookies Slightly:
With the back of a spoon or your fingers, lightly flatten each cookie dough ball. This helps them bake evenly and maintain that nice fluffy texture.
9. Bake the Cookies:
Pop the cookies in the oven and bake for about 10-12 minutes. You want the edges to be set, but the centers should still look a little soft – they’ll continue to firm up as they cool!
10. Cooling Time:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay soft and chewy!
11. Enjoy!
Now it’s time to gather your loved ones (or indulge by yourself!) and enjoy these delightful, fluffy strawberry raspberry cookies. Each bite is a burst of flavor – perfect for any occasion!
These cookies are not just pretty; they’re deliciously soft with that lovely fruity flavor. Freeze-dried berries are fantastic because they add an intense taste without making the cookie too wet. Happy baking!
Can I Use Fresh Strawberries and Raspberries Instead of Freeze-Dried?
Yes, you can use fresh strawberries and raspberries, but reduce the quantity slightly to prevent excess moisture in the dough. Be sure to chop them into small pieces and pat them dry with a paper towel before adding them to the mix.
Can I Replace the Butter with a Dairy-Free Alternative?
Absolutely! You can use coconut oil or a vegan butter substitute in the same amount. Just ensure it’s softened to the same consistency as regular butter for optimal texture.
How Should I Store Any Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, placing layers of cookies between parchment paper, and keep them in a freezer-safe bag for up to 2 months. Thaw at room temperature when you’re ready to enjoy them again!
Can I Add Other Mix-Ins?
Definitely! Feel free to throw in some chopped nuts, coconut flakes, or even oats for extra texture. Just keep the overall dough consistency in mind to ensure they bake properly.