These fluffy strawberry raspberry cookies are like little bites of happiness! Soft and sweet, they’re perfect for any occasion, especially when berries are in season.
Honestly, the mix of strawberries and raspberries makes these cookies so bright and cheerful. I can’t help but smile with every bite! 🍓💕 They’re super easy to whip up too—no fuss, just fun!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the cookie’s sweetness. If you’re dairy-free, coconut oil or plant-based butter works nicely too.
Granulated & Powdered Sugar: Both sugars create a lovely texture. If you prefer less sweet cookies, you can reduce the granulated sugar. For powdered sugar, you can blend granulated sugar to make your own if needed!
Berries: Fresh strawberries and raspberries pack a punch of flavor, but you can substitute with frozen berries if fresh ones aren’t available. Just be sure to thaw and drain any excess liquid.
White Chocolate Chips: While I love the sweetness of white chocolate, you can swap them for semi-sweet chocolate or even fruit-infused chocolate chips for a unique twist!
How Can I Ensure My Cookies Turn Out Fluffy?
To achieve that fluffy texture, focus on these key steps:
- Make sure your butter is simply softened, not melted. This lets you incorporate air during mixing.
- Cream the butter and sugars well—3-4 minutes is ideal! It should look pale and fluffy, indicating that air has been incorporated for lightness.
- When mixing in the flour, stir just until combined. Overmixing can lead to dense cookies.
Lastly, keep an eye on baking time. The cookies should be set but still soft in the center when you take them out!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, finely chopped
- 1 cup fresh raspberries, gently crushed
- 3/4 cup white chocolate chips
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and an additional 10-12 minutes to bake. Including cooling time, you’ll be ready to enjoy your cookies in about 35-40 minutes. Perfect for a sweet treat without too much waiting!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will help prevent sticking and make cleanup easier!
2. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to combine the softened butter, granulated sugar, and powdered sugar. Beat them together until the mixture is light and fluffy—this should take about 3-4 minutes. This step is essential for that fluffy texture!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is nicely combined.
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your cookies will rise perfectly!
5. Mix Everything Together:
Gradually add the dry mixture to the wet ingredients. Mix just until everything is combined; we don’t want to overmix here, as that can make the cookies tough.
6. Fold in the Berries and Chocolate:
Gently fold in the finely chopped strawberries, crushed raspberries, and white chocolate chips. Be careful not to mash the berries too much; you want those delightful chunks throughout your cookies!
7. Scoop the Cookie Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop to allow for spreading.
8. Bake the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes, or until the edges are light golden brown and the centers look set but still soft. Don’t worry if they look a little underbaked; they’ll firm up as they cool!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them maintain their fluffy texture!
10. Enjoy Your Cookies:
These delightful soft cookies are perfect for any occasion. Enjoy the fresh burst of strawberries and raspberries, paired with sweet white chocolate chips. Yum! If you have any leftovers, store them in an airtight container at room temperature for 2-3 days.
Can I Use Frozen Berries Instead of Fresh?
Yes, you can! If using frozen strawberries or raspberries, make sure to thaw and drain them to remove excess moisture. This helps prevent the cookies from becoming soggy.
What If I Don’t Have White Chocolate Chips?
No problem! You can substitute them with semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate for a richer flavor. You could also omit the chocolate chips entirely for a fruit-forward cookie!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can freeze the cookies for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing.
Can I Add Other Ingredients?
Absolutely! Feel free to get creative by adding nuts like chopped pecans or walnuts, or even a sprinkle of lemon zest for a citrusy twist. Just be mindful of the overall texture and moisture balance in the dough.