These fluffy strawberry raspberry cookies are like little bites of happiness! Sweet strawberries and tart raspberries come together for a tasty treat that’s soft and chewy.
When I bake these, the smell makes my whole house feel cozy! They’re perfect with a cup of tea or coffee, and they never last long, trust me! 🍓
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the sweetness. If you’re dairy-free, coconut oil or a vegan butter substitute can work well too.
Freeze-Dried Strawberries and Raspberries: These give a lovely crunch and intense flavor. If you can’t find them, you might use fresh berries, but chop them finely and reduce the overall dough’s moisture by 1-2 tablespoons to avoid sogginess.
Sugars: The mix of granulated and powdered sugar keeps the cookies soft and adds sweetness. You can swap granulated sugar for coconut sugar for a healthier option, but it will change the color a bit.
Eggs: Eggs help with fluffiness. For an egg substitute, try 1/4 cup applesauce for each egg, but the texture may be slightly denser.
How Can You Ensure Your Cookies Stay Fluffy?
To make sure your cookies are fluffy, focus on the creaming process. Mix the butter and sugars until it’s light and airy, which helps to incorporate air that will make the cookies rise. Here’s how to do it:
- Start with room temperature butter so it cream well.
- Beat the mixture for at least 3-5 minutes until it looks pale and fluffy.
- Mix in the eggs one at a time fully before adding the next. This keeps the air in.
- When adding dry ingredients to wet, mix just until combined. Overmixing can lead to tough cookies!
Remember, keeping the cookie dough cool before baking also benefits fluffiness, so don’t skip chilling if time allows! Happy baking!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup freeze-dried strawberries, roughly chopped
- 3/4 cup freeze-dried raspberries, roughly chopped
- Optional: 1/2 cup white chocolate chips or macadamia nuts for extra texture and sweetness
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. Allow for some cool-down time afterward. In total, you should have these amazing cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Then, line your baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
2. Cream the Butters and Sugars:
In a large mixing bowl, beat together the softened butter and both sugars (granulated and powdered) until the mixture is light and fluffy. This should take about 3-5 minutes, so don’t rush!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract and blend to combine.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that all your leavening agents are evenly distributed.
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your cookies tough.
6. Add the Berries:
Now, gently fold in the chopped freeze-dried strawberries and raspberries. If you’re using them, add the white chocolate chips or macadamia nuts for an extra delicious touch!
7. Scoop and Bake:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, making sure to space them about 2 inches apart for even baking.
8. Watch Them Bake:
Pop the cookies in the oven and bake for 10-12 minutes. They should be lightly golden around the edges but remain soft in the center.
9. Cool Down:
Once they’re baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set before moving to a wire rack.
10. Time to Enjoy!
Transfer the cookies to a wire rack to cool completely. Enjoy these fluffy, fruity cookies with your favorite beverage, and relish the delightful flavors!
These cookies are simply irresistible! They’re soft, chewy, and bursting with berry goodness—just like the lovely photo you shared. Happy baking!
Can I Use Fresh Berries Instead of Freeze-Dried?
Yes, you can use fresh berries, but they will add moisture. Chop them finely and reduce the dough’s moisture slightly by adding 1-2 tablespoons less liquid (like milk or water) if needed to maintain the right consistency.
What if I Don’t Have Unsalted Butter?
No problem! If you only have salted butter, just reduce or omit the additional salt in the recipe. This way, the cookies won’t end up too salty!
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe bag or container after cooling completely, and they’ll last up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, scoop it right out of the fridge and proceed with the baking instructions, but you might need to add an extra minute or two to the baking time.
