These fluffy strawberry raspberry cookies are bursting with fruity goodness! The sweet berries mix perfectly with soft, chewy dough, making them simply irresistible.
Honestly, every bite feels like a sweet hug. My kitchen smells heavenly when I bake these, and I can’t help but sneak one before they cool! 😋
I love serving these warm, right out of the oven. It’s the perfect treat for friends or a cozy family snack. Plus, they’re so easy to whip up! Enjoy the fruity fun!
Key Ingredients & Substitutions
All-purpose flour: This is your basic flour that helps create the cookie’s structure. If you want a gluten-free option, consider using a gluten-free all-purpose flour blend.
Freeze-dried strawberries and raspberries: These add intense fruity flavor without excess moisture. If you don’t have freeze-dried fruit, you can use fresh fruits, but be prepared for a different texture and cook time. Just chop them finely and reduce the butter slightly to avoid sogginess.
Butter: Unsalted butter is perfect here, allowing better control over the sweetness and saltiness of your cookies. If you need a dairy-free option, coconut oil or a plant-based butter work well too.
Sugar: Granulated sugar gives sweetness and helps with the cookie’s texture. You could swap some for brown sugar for a hint of caramel flavor if preferred.
How Do I Get My Cookies Extra Fluffy?
To achieve that fluffy texture in your cookies, focus on the creaming method. When you cream together butter and sugar, you’re incorporating air, which leads to fluffy cookies when baked.
- Make sure your butter is at room temperature; it should be soft but not melting.
- Cream the butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes.
- Don’t overmix the dough once you add the flour mixture—mix just until combined. This keeps the cookies soft.
- Also, avoid flattening the cookies before baking; they need room to rise and become fluffy!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, chopped
- 1/2 cup freeze-dried raspberries, chopped
For the Glaze:
- 3/4 cup powdered sugar
- 1-2 tbsp milk
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and around 10-12 minutes to bake. Allow a little extra time for the cookies to cool and for the glaze to set; overall, you should plan about 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to combine the dry ingredients evenly and adds air, which is key for fluffy cookies!
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes, so be patient! It makes a big difference in texture.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined. This adds flavor and gives the cookie dough some richness.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture. Stir until just combined—don’t overmix! This keeps your cookies nice and soft.
6. Fold in the Freeze-Dried Fruit:
Gently fold in the chopped freeze-dried strawberries and raspberries. The fruit adds a burst of flavor and a pretty color to your cookies.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop mounds of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie—this allows them to spread slightly while baking.
8. Bake the Cookies:
Bake in your preheated oven for about 10-12 minutes, or until the cookies are just set and lightly golden around the edges. Keep an eye on them; every oven is a little different!
9. Cool and Transfer:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Make the Glaze:
While the cookies cool, mix the powdered sugar with enough milk to create a smooth, drizzle-able icing. Start with 1 tablespoon of milk and add more as needed until you get the right consistency.
11. Drizzle and Enjoy!
Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set for a few minutes, and then they’re ready to enjoy!
Indulge in your fluffy strawberry raspberry cookies — they’re perfect for any occasion or just as a sweet treat for yourself!
Can I Use Fresh Strawberries and Raspberries Instead of Freeze-Dried?
Yes, you can use fresh strawberries and raspberries! Just finely chop them, but be aware the cookies may be slightly more moist. To counter this, reduce the amount of butter slightly—try using about 2-3 tablespoons less—so the dough maintains the right consistency.
How Do I 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 the cookies in a freezer-safe container for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days. Just allow it to sit at room temperature for about 15 minutes before baking to make scooping easier.
What if My Glaze Is Too Thick?
If your glaze is too thick to drizzle, simply add more milk, a teaspoon at a time, until it reaches your desired consistency. You want it smooth enough to easily pour over the cookies without being too runny.
