These fluffy strawberry raspberry cookies are a berry lover’s dream! With sweet strawberries and tangy raspberries, each bite is bursting with flavor and happiness.
Baking these cookies feels like a delightful treat! I enjoy the bright colors they bring to the table. Perfect for sharing or sneaking a few for myself! 🍓😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, giving them structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead. It works quite well!
Butter: Unsalted butter adds richness. If you’re dairy-free, coconut oil or vegan butter can be substituted. Just remember to melt it before using for the best texture!
Sour Cream or Greek Yogurt: These ingredients keep the cookies moist. You can swap them out for buttermilk or even applesauce if you’re in a pinch or want a lighter version.
Strawberries and Raspberries: Fresh berries give flavor and moisture. If you can’t find fresh berries, frozen ones work, but make sure to thaw and drain excess liquid first to avoid soggy cookies.
How Do You Get the Perfect Texture in These Cookies?
For those fluffy cookies, the creaming method is key! Start by beating the softened butter with sugar until light and fluffy. This process incorporates air into the batter, which helps achieve that soft, cake-like texture.
- Make sure your butter is at room temperature for easy creaming.
- Don’t over-mix the dough after adding the flour. Just combine until you see no dry flour; this keeps the cookies tender.
Lastly, handle the dough gently when folding in the berries, as you want to maintain the fluffiness and not crush them too much. Happy baking!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 3/4 cup fresh strawberries, finely chopped
- 3/4 cup fresh raspberries, roughly chopped
- Optional: 1-2 tablespoons powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 12-15 minutes to bake. So, in just under half an hour, you’ll have delicious, fluffy cookies! Let them cool for a few minutes and they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Whisk Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Once combined, set this bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the large egg and vanilla extract until everything is fully combined and smooth. This gives your cookies a wonderful flavor!
5. Mix in the Sour Cream:
Next, mix in the sour cream or Greek yogurt. This will help keep your cookies moist and fluffy.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to mix gently until just combined—don’t worry about having a perfectly smooth dough!
7. Fold in the Berries:
Gently fold in the finely chopped strawberries and roughly chopped raspberries. Make sure to be careful to keep the berries intact as much as possible.
8. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each one.
9. Bake the Cookies:
Bake in the preheated oven for about 12-15 minutes, or until the edges are set and the cookies are soft to touch. They will puff up a bit while baking!
10. Cool the Cookies:
Once they are done, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Finish with a Dusting (Optional):
If you’d like, dust the cookies with powdered sugar before serving for a lovely finishing touch. It adds a little sweetness and a pretty presentation!
Now you’re ready to enjoy your fluffy strawberry raspberry cookies! These can be stored in an airtight container for up to 3 days, but I doubt they’ll last that long. Happy baking!
Can I Use Frozen Berries Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen berries first and drain any excess liquid to prevent sogginess in the cookies. Lightly pat them dry with a paper towel before folding them into the dough.
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, consider freezing them. Just layer them with parchment paper in an airtight container and they can last up to 2 months in the freezer.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works great as a substitute. You can also use buttermilk or even unsweetened applesauce for a lighter version, although this might slightly change the texture.
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to experiment by adding other berries, like blueberries or blackberries, or even chopped fruits like peaches or apples. Just be mindful of the moisture content, as too much liquid can affect the cookie texture.
