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To make these delightful Strawberry Shortcake Sugar Cookies, you need the following key ingredients: - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 egg - 2 teaspoons vanilla extract - 1 teaspoon almond extract - 1 cup fresh strawberries, diced - ½ cup powdered sugar (for decoration) - 1 tablespoon milk (for decoration) These ingredients create a soft and sweet cookie that bursts with strawberry flavor. The butter gives it richness, while the sugar adds the needed sweetness. Vanilla and almond extracts enhance the taste, making each bite a treat. Fresh strawberries provide a juicy contrast, making these cookies feel like a celebration. When you mix everything together, you’ll have a dough that is both easy to work with and delicious. You can also choose to decorate with a simple glaze made from powdered sugar and milk, adding a lovely finish. Enjoy the process of gathering these ingredients; they are the heart of a wonderful treat! Start by preheating your oven to 350°F (175°C). This step is key to baking. Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a medium bowl, whisk together the dry ingredients. You need 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make sure they are well mixed. This ensures even flavor and texture in your cookies. In a large mixing bowl, cream 1 cup of softened unsalted butter with 1 cup of granulated sugar. Mix until it looks light and fluffy. This step adds air to the dough, making the cookies soft. Next, beat in 1 egg, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract. Mix well until everything is combined. The extracts give your cookies a lovely flavor and aroma. Gradually add the dry mix into the wet mixture. Stir until just combined. Gently fold in 1 cup of diced fresh strawberries. This adds a burst of flavor and color. Be careful not to overmix; this keeps the cookies tender. Using a cookie scoop or a tablespoon, drop portions of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie. Bake them in your preheated oven for 10-12 minutes. Watch for the edges to turn lightly golden. Once done, let them cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps them firm up without breaking. To get soft and chewy cookies, measure your flour correctly. Spoon the flour into the cup, then level it off. This helps you avoid using too much flour. Mixing the butter and sugar well creates air pockets. This makes the cookies light. Don't overmix the dough after adding the dry ingredients. Just mix until you see no flour. This keeps the cookies soft. Use fresh strawberries for the best flavor. Wash and dry them well before dicing. Cut them into small pieces, about the size of a pea. This helps them mix into the dough evenly. Fold the strawberries gently into the dough. If you mix too hard, you may smash them. You want the juicy flavor in each bite. After baking, let the cookies cool on the sheet for five minutes. This helps them set and keeps them from breaking. Transfer them to a wire rack to cool completely. For a sweet glaze, mix powdered sugar with milk until smooth. Drizzle this over the cooled cookies for a nice finish. It adds a touch of sweetness and looks pretty too! {{image_2}} You can change up the flavor with easy add-ins. Try using lemon zest for a bright twist. Lime zest adds a refreshing kick too. You can also mix in white chocolate chips for a sweet touch. If you like nuts, chopped pecans or walnuts work well. Just remember to keep the strawberry flavor strong. You can get creative with your toppings. Instead of a glaze, try whipped cream. Fresh whipped cream adds a light, airy feel. You can also use cream cheese frosting for a richer taste. For a fun crunch, sprinkle crushed graham crackers on top. Chocolate drizzle can add a sweet finish too. Choose what fits your style! If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend. Ensure the blend has a good texture for cookies. You can also add a bit of cornstarch to help with the softness. Most gluten-free blends work well in this recipe. Enjoy the same sweet taste without the gluten! To keep your strawberry shortcake sugar cookies fresh, store them in an airtight container. This helps keep them soft and prevents them from drying out. If you want to keep them extra fresh, place a slice of bread in the container. The bread adds moisture and keeps the cookies chewy. Make sure to store them at room temperature. These cookies taste best within a week. If stored properly, they can last up to 7 days. After that, they might lose their freshness and flavor. If you notice any signs of mold or an off smell, it’s best to toss them. You can freeze these cookies to enjoy later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can stay fresh for up to three months. When you're ready to eat them, just thaw them in the fridge overnight. Enjoy your cookies anytime! Yes, you can use frozen strawberries. Just make sure to thaw them first. Drain any extra juice. This helps prevent soggy cookies. Fresh strawberries give a better flavor, but frozen works too. If you don’t have almond extract, use vanilla extract instead. You could also try coconut extract for a fun twist. Both options keep the cookie sweet and tasty. Look for lightly golden edges. The center may seem soft, but that’s okay. Cookies will firm up as they cool. A good rule is to bake for 10-12 minutes. Yes, you can chill the dough in the fridge. Wrap it well in plastic wrap. It can stay fresh for up to three days. Just let it sit at room temp before scooping. In this post, I shared how to make strawberry shortcake sugar cookies. We covered all the key ingredients, from flour to fresh strawberries. I laid out easy steps, tips for perfect texture, and different variations to try. Your cookies can be customized or made gluten-free. Storing them right will keep them fresh. Enjoy your baking journey and have fun experimenting with new flavors! Trust me, these cookies will impress everyone who tries them.

Strawberry Shortcake Sugar Cookies

Indulge in a delightful treat with these Strawberry Shortcake Sugar Cookies! Perfectly soft and bursting with fresh strawberries, these cookies are easy to make and sure to impress. With a simple blend of ingredients and a sweet glaze, they make a fantastic dessert for any occasion. Discover the step-by-step recipe to create these mouthwatering cookies that everyone will love. Click to explore and transform your dessert game!
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup fresh strawberries, diced

½ cup powdered sugar (for decoration)

1 tablespoon milk (for decoration)

Instructions
 

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

        Beat in the egg, vanilla extract, and almond extract until well combined.

          Gradually add the dry ingredients into the wet mixture, mixing until just combined.

            Gently fold in the diced strawberries until evenly distributed throughout the dough.

              Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                  Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    In a small bowl, mix the powdered sugar with milk to create a glaze. Drizzle the glaze over the cooled cookies for a sweet finishing touch.

                      Prep Time: 20 mins | Total Time: 30 mins | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a colorful platter and garnish with fresh whole strawberries for an appealing look. Consider dusting some powdered sugar on top for an extra touch of sweetness!