These fluffy strawberry raspberry cookies are a sweet treat bursting with fruity flavor! They’re soft inside and golden outside, making them perfect for any snack time.
Every bite feels like a little summer party in your mouth! I love to share these cookies with friends; they always ask for the recipe, and I just chuckle because they’re so easy to make!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness in your cookies. If you’re dairy-free, use a plant-based butter or coconut oil instead. This won’t affect the fluffiness much, but the flavor will vary slightly.
Freeze-Dried Strawberries and Raspberries: These add great flavor without adding moisture. If you can’t find freeze-dried fruit, fresh berries work, but reduce the overall liquid in your recipe to account for moisture. You might try dehydrating fresh ones if you’re adventurous!
Flour: All-purpose flour is perfect for texture, but for gluten-free options, try a 1:1 gluten-free flour blend. Make sure it has xanthan gum for good structure. Adding cornstarch gives cookies a lighter, fluffier texture, so I recommend it!
Sugars: The combination of granulated and powdered sugar gives a lightly sweet cookie with great texture. If you’re looking for less sugar, you can use coconut sugar or stevia, keeping in mind that this might change the texture slightly.
How Do I Ensure My Cookies Are Fluffy?
The key to fluffy cookies is the creaming method. This step helps incorporate air into the butter and sugars, leading to a light texture. Here’s how to do it right:
- Start with softened butter—this is crucial! If it’s too hard, it won’t incorporate air well. Let it sit at room temperature for about 30 minutes.
- Use an electric mixer at medium speed to cream the butter and sugars together until it’s light and fluffy; it should look pale and have doubled in volume.
- Don’t skip the egg—it helps with structure and moisture. Ensure it’s at room temperature for better mixing.
- When adding the dry ingredients, mix until JUST combined. Overmixing will develop gluten too much, making cookies tough.
These simple steps will help you achieve the perfect fluffy texture you want in your strawberry raspberry cookies!
How to Make Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into small pieces
- 1/2 cup freeze-dried raspberries, crushed into small pieces
- Optional: 1 tablespoon cornstarch (for extra fluffiness)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep time, followed by about 10-12 minutes of baking. It’s a quick and easy cookie recipe that’s perfect for a impromptu sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and powdered sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add the Egg and Vanilla:
Crack in the large egg and pour in the vanilla extract. Beat the mixture well until everything is fully combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together your all-purpose flour, baking powder, salt, and the optional cornstarch. Mixing the dry ingredients separately helps ensure they are evenly distributed when combined.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies light and fluffy.
6. Fold in the Berries:
Gently fold in the crushed freeze-dried strawberries and raspberries. This is where you get that vibrant color and fruity flavor, so be careful not to crush the berries too much!
7. Scoop the Dough:
Using a tablespoon, scoop out portions of dough and place them on your prepared baking sheet, leaving about 2 inches of space between each one. Lightly flatten each cookie dough ball for more even baking.
8. Bake Your Cookies:
Pop the baking sheet in the oven and bake for about 10-12 minutes. The cookies are ready when the edges are set but the centers are still soft to the touch.
9. Cool the Cookies:
Once baked, take them out and let them cool on the baking sheet for about 5 minutes. This helps them firm up. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Your fluffy strawberry raspberry cookies are ready to enjoy! These delightful bites are perfect for sharing or indulging yourself. Have fun with them!
These cookies will have a soft, fluffy inside with small bursts of pinkish-red strawberries and raspberries throughout! The freeze-dried fruit gives concentrated flavor without moisture, making your cookies deliciously fluffy.
Can I Use Fresh Berries Instead of Freeze-Dried?
Yes, you can use fresh berries! However, keep in mind that fresh berries add moisture, which might affect the cookie’s texture. To compensate, consider reducing the overall liquid content slightly or adding a bit more flour to the dough.
How Should I Store Leftover Cookies?
Store the 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 2 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days. When you’re ready to bake, scoop and bake directly from the fridge, but keep in mind you may need to add a minute or two to the baking time.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch on hand, you can skip it, but your cookies may be a bit denser. Alternatively, you can use an equal amount of tapioca starch or arrowroot powder as a substitute for similar fluffiness!
