These Fluffy Strawberry Raspberry Cookies are light and sweet, bursting with fruity flavor. They are perfect for a sunny day or any time you crave something delicious!
When I bake these, my kitchen smells heavenly! I love to enjoy them with a glass of milk—it’s a match made in cookie heaven. 🍓🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a light and fluffy texture. If you’re out of unsalted butter, you can use margarine or even coconut oil. Just make sure it’s softened; this helps with mixing!
Freeze-Dried Strawberries & Raspberries: These fruits add a fantastic flavor without adding moisture. If you can’t find freeze-dried fruits, fresh berries can work, but consider reducing the sugar slightly since fresh ones can be juicier.
Granulated Sugar: This is key for sweetness and texture. You could substitute it with a sugar replacement like coconut sugar or a stevia blend, but it might alter the cookie’s fluffiness a bit!
All-Purpose Flour: A versatile ingredient for cookies! If you’re gluten-free, a 1-to-1 gluten-free flour blend can be a great alternative.
How Can I Ensure My Cookies Stay Fluffy?
The secret to keeping these cookies fluffy lies in the mixing method! When creaming the butter and sugar, make sure to whip air into the mixture. This lightens it up and helps the cookies rise.
- Beat the butter and sugar until it’s pale and fluffy—about 2-3 minutes.
- When adding the dry ingredients, mix just until combined. Over-mixing can make them dense.
- Carefully fold in the freeze-dried fruits without overworking the dough to keep it airy.
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup freeze-dried raspberries, crushed
- Optional: coarse sea salt for sprinkling on top
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the dough, plus 10-12 minutes for baking. Then, let the cookies cool for another 5 minutes on the baking sheet. Total time is around 30 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Using either a hand mixer or a stand mixer, beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
3. Add Egg and Vanilla
Next, beat in the large egg and the vanilla extract until everything is well combined. Make sure the mixture looks smooth and creamy!
4. Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps ensure that the baking powder is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture. Do this until just combined—overmixing can lead to dense cookies, and we want them fluffy!
6. Fold in the Berries
Carefully fold in the crushed freeze-dried strawberries and raspberries, making sure they are evenly distributed throughout the dough. This will add lovely fruity flavors to each bite!
7. Scoop the Dough
Using a cookie scoop or a spoon, drop tablespoon-sized portions of the dough onto the prepared baking sheet. Be sure to space them about 2 inches apart to allow for spreading while baking.
8. Optional Toppings
If you wish, gently press a few larger berry pieces on top of each cookie and sprinkle lightly with coarse sea salt. This extra touch enhances the flavor!
9. Bake the Cookies
Place the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them—you want the edges set while the centers stay soft for that fluffy texture!
10. Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delightful fluffy strawberry raspberry cookies!
Can I Substitute Fresh Berries for Freeze-Dried?
Yes, you can use fresh berries, but be aware that they contain more moisture. You may want to reduce the sugar slightly and monitor the baking time, as fresh berries might make the cookies a bit wetter.
How Should 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 longer, they can be frozen for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
What If My Dough Seems Too Sticky?
If your cookie dough feels too sticky, you can add a little more flour—start with a tablespoon at a time until the dough holds its shape without being overly wet.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days before baking. This can also enhance the flavor! Just let it sit at room temperature for 10-15 minutes before scooping and baking.
