Ingredients
Scale
- 2 ½ cups all-purpose flour (you can substitute with gluten-free flour blend for a gluten-free option)
- 1 cup unsalted butter, softened (Mama Lou always said butter is the soul of good cookies)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup freeze-dried strawberries, finely crushed (for that authentic strawberry punch)
- 2 tablespoons milk (any kind will work, use almond milk for dairy-free)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This step always reminds me of Mama Lou’s meticulous preparation—no detail was too small.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4 minutes. I always use a hand mixer for this, but a sturdy wooden spoon and some elbow grease will do just fine.
- Add the vanilla extract and milk to the creamed mixture, mixing well to combine. Ouma once told me this is the moment when the dough starts to feel like magic in your hands.
- In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries. The crushed berries are what give these cookies that signature strawberry shortcake flavor—don’t skip this!
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can make the cookies tough, so be gentle—Mama Lou always said, “Handle your dough like you’re holding a secret.”
- Using a tablespoon, scoop out the dough and roll it into balls, placing them about 2 inches apart on your prepared baking sheets. If you want, gently flatten each ball with the palm of your hand or the bottom of a glass for a classic cookie shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The smell wafting through the kitchen will transport you straight to those afternoons with Mama Lou and Ouma.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set perfectly—crispy on the edges, tender in the middle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International