These fluffy strawberry raspberry cookies are a delightful treat! Bursting with fruity flavor, they’re perfect for any occasion. Plus, they’re soft and chewy—just the way we like them!
Whenever I bake these, the sweet smell fills the kitchen and makes everyone smile. I love sharing them with friends, but I always keep a few for myself—who can resist? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend. Just make sure it contains xanthan gum for the right consistency!
Freeze-Dried Strawberries and Raspberries: These add vibrant flavor and texture. If you can’t find them, you can substitute with fresh or frozen berries. Just chop them small and reduce the amount slightly to avoid extra moisture.
Unsalted Butter: I love using unsalted butter to control the salt in my cookies. If you only have salted butter, just skip adding extra salt from the recipe.
White Chocolate Chips: These are optional, but they make the cookies sweeter and add creaminess. You can also use dark chocolate chips for a different flavor or omit them entirely if you prefer a fruitier cookie.
How Can I Achieve the Perfect Fluffiness in My Cookies?
To get those fluffy cookies, focus on creaming the butter and sugars well. This step incorporates air into the mixture, which helps to make them light. Aim for about 3-4 minutes until it looks pale and fluffy.
- When measuring your flour, spoon it into the measuring cup and level it off instead of scooping directly from the bag. This prevents too much flour, which can lead to dense cookies.
- Be careful not to overmix once you add the dry ingredients. Mix just until everything is combined for tender cookies.
- Using room temperature ingredients, especially the eggs and butter, helps everything blend together smoothly, enhancing the fluffiness!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
Fruity Add-ins:
- 1/2 cup freeze-dried strawberries, roughly chopped
- 1/2 cup freeze-dried raspberries, roughly chopped
- Optional: 1/2 cup white chocolate chips or chunks
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for prep time and another 10-12 minutes for baking. Don’t forget to allow a few minutes for cooling. So, in about 30-40 minutes, you’ll be enjoying these fluffy treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This makes cleanup easier and prevents sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Setting this aside lets you focus on the yummy wet ingredients next.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Mix for about 3-4 minutes until the mixture is light and fluffy. This step is important for making your cookies soft!
4. Add the Egg and Vanilla:
Beat in the egg and vanilla extract until everything is nicely combined. The batter should look smooth and creamy.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients into the wet mixture. Mix on low speed until everything is just incorporated. Don’t overmix; we want tender cookies!
6. Fold in the Fruity Goodness:
Carefully fold in the chopped freeze-dried strawberries and raspberries, along with the white chocolate chips if you’re using them. This will give your cookies lovely color and flavor bursts!
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop portions of the dough about 2 inches apart on your prepared baking sheets. Try to keep them evenly spaced for even baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. The edges should be set while the centers remain soft. Don’t let them brown too much!
9. Cool and Transfer:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
10. Enjoy Your Cookies:
These fluffy, fruity cookies are best enjoyed warm or with a nice glass of milk or your favorite beverage. Treat yourself and share them with friends—the smiles are guaranteed!
These cookies are soft, tender, and lightly bursting with the sweet and tangy flavor from the freeze-dried strawberries and raspberries, making them simply irresistible.
Can I Use Fresh Strawberries and Raspberries Instead of Freeze-Dried?
Yes, you can use fresh or frozen berries, but be aware that fresh or frozen options will add moisture to the batter. Use about 1/4 cup each of chopped fresh strawberries and raspberries, and gently fold them in at the end. You might want to reduce the baking time slightly as well.
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 them to last longer, you can refrigerate them for up to a week. Make sure they cool completely before storing them to maintain their softness!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to 2 months. For best results, separate layers with parchment paper to prevent sticking. To enjoy them later, thaw at room temperature or warm them up in the oven for a few minutes.
What Should I Do if My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to scoop and shape the cookies. If it’s still too sticky afterward, you can add a little more flour (a tablespoon at a time) until it’s manageable.
