Melt-in-Your-Mouth Strawberry Cookies are a delightful, soft, and buttery treat bursting with sweet strawberry flavor. These cookies are easy to make and perfect for Valentine’s Day, spring parties, or whenever you’re craving a fruity, melt-in-your-mouth dessert.
Why You’ll Love This Recipe
- Buttery, tender cookies that literally melt in your mouth.
- Infused with strawberry flavor for a fresh, fruity touch.
- Perfect for any occasion, from casual snacks to festive celebrations.
- Customizable with chocolate chips, white chocolate drizzle, or sprinkles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Strawberry extract or freeze-dried strawberry powder
- All-purpose flour
- Cornstarch
- Pink food coloring (optional, for vibrant color)
- Optional: white chocolate chips, sprinkles
Directions
- Prepare the dough: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in vanilla extract and strawberry extract (or freeze-dried strawberry powder). Add a few drops of pink food coloring if desired.
- Combine dry ingredients: Sift together flour and cornstarch in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the dough: Cover the dough and refrigerate for 30 minutes. This helps the cookies retain their shape during baking.
- Shape and bake: Preheat the oven and line a baking sheet with parchment paper. Roll the dough into small balls and place them on the prepared sheet. Flatten slightly with your palm or a fork. Bake until the edges are just set, but the cookies remain soft.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Decorate with optional drizzle or sprinkles if desired.
Servings and Timing
- Servings: Makes about 24 cookies
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
- Baking Time: 10–12 minutes
- Total Time: About 1 hour
Variations
- Chocolate dip: Dip the cooled cookies in melted white or dark chocolate for added decadence.
- Lemon-strawberry twist: Add a teaspoon of lemon zest for a refreshing citrus kick.
- Gluten-free version: Replace the all-purpose flour with a gluten-free flour blend.
- Sprinkles galore: Roll the cookie dough balls in colorful sprinkles before baking for a festive look.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough or baked cookies for up to 2 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed fresh but can be warmed slightly in the microwave for a softer texture.
FAQs
1. Can I use fresh strawberries instead of strawberry extract?
Fresh strawberries add moisture, which may affect the dough texture. Freeze-dried strawberries are a better option.
2. Do I have to chill the dough?
Yes, chilling helps the cookies hold their shape and enhances their melt-in-your-mouth texture.
3. Can I skip the pink food coloring?
Absolutely! The cookies will taste the same without it, but they won’t have the pink hue.
4. What’s the role of cornstarch in this recipe?
Cornstarch contributes to the cookies’ tender, melt-in-your-mouth texture.
5. Can I make these cookies vegan?
Yes, substitute butter with vegan butter and use powdered sugar without bone char processing.
6. Can I add nuts or chocolate chips?
Yes, chopped nuts or white chocolate chips are great additions to this recipe.
7. Why are my cookies spreading too much?
Ensure the dough is well-chilled before baking and use a cool baking sheet.
8. Can I make this dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
9. What’s the best way to decorate these cookies?
Drizzle them with white chocolate, dip them in chocolate, or sprinkle them with powdered sugar.
10. Can I double the recipe?
Certainly! Double the ingredients to make a larger batch, but bake in batches to ensure even cooking.
Conclusion
Melt-in-Your-Mouth Strawberry Cookies are a simple yet elegant treat that will impress family and friends. With their soft texture, vibrant color, and irresistible strawberry flavor, they’re perfect for any occasion. Whip up a batch today and enjoy the delightful taste of these luscious cookies!
Print
Melt-in-Your-Mouth Strawberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert, Snack
- Cuisine: American
Description
These strawberry cookies are soft, buttery, and bursting with fruity flavor. With a delicate texture that melts in your mouth, they’re perfect for spring gatherings, tea parties, or any time you crave a sweet strawberry treat.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (75 g) freeze-dried strawberries, finely crushed (plus extra for garnish)
- 2 tablespoons milk
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract (if using) and mix until well combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the milk and mix to form a soft dough. - Shape the Cookies:
Scoop 1 1/2-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers. - Bake:
Bake for 10–12 minutes, or until the edges are set and the tops are slightly puffed. The cookies should remain soft and not brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Optional Garnish:
For an extra touch, dust the cooled cookies with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. Sprinkle additional crushed freeze-dried strawberries on top for decoration.
Notes
- For added texture, fold in 1/4 cup (50 g) of white chocolate chips or chopped fresh strawberries.
- Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months.
- If you prefer a stronger strawberry flavor, add 1/2 teaspoon of strawberry extract to the dough.