Light, fruity, and sweet strawberry shortcake cookies are easy to make in a single bowl with fresh strawberries and a handful of pantry staples.
Ingredients
¾cupgranulated sugar
½cupbrown sugar
½cupsalted buttersoftened
2teaspoonsvanilla extract
1teaspoonalmond extract
2large eggs
2 ½cupsall-purpose flour
1 ½teaspoonbaking powder
1cupdiced fresh strawberries
Instructions
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
Using a stand mixer or hand mixer and a large bowl, cream together the granulated sugar, brown sugar, and butter.
Add the almond extract, vanilla extract, and eggs and stir until the eggs are fully incorporated into the dough and the mixture is smooth.
Add the flour and baking powder, slowly stirring the dry ingredients into the wet ingredients until no clumps of flour remain in the cookie dough.
Gently fold in the diced strawberries until they are evenly distributed throughout the cookie dough.
Using a cookie scoop or a heaping Tablespoon, scoop the dough onto prepared cookie sheets, keeping the balls of dough at least 1 inch apart.
Bake for 14-16 minutes, or until the cookies are set. Allow the cookies to cool on the cookie sheet for about 4 minutes, then transfer to a cooling rack to cool fully.
Notes
Store for up to a week in an airtight container at room temperature or for up to 3 months in the freezer.