These fluffy strawberry raspberry cookies are a sweet treat you’ll love! Bursting with juicy fruit flavor, they’re soft, chewy, and perfect for any day.
Whenever I bake these cookies, my kitchen smells like a berry paradise! They’re so easy to make, and you can never have just one. Trust me, they’ll vanish fast! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking to make them gluten-free, consider using a gluten-free all-purpose blend. I’ve had success with these blends—they work great and keep the texture fluffy!
Butter: Unsalted butter is best for these cookies as it allows you to control the salt level. If you’re in a pinch, you can use margarine or a plant-based butter as a substitute.
Sour Cream or Greek Yogurt: This ingredient adds moisture and a lovely tang. If you’re lactose intolerant, try using coconut yogurt or a dairy-free sour cream alternative.
Strawberries and Raspberries: Using fresh berries gives the best flavor and texture. If you can only find frozen berries, just make sure to thaw and drain them well, or they may make the dough too wet.
What’s the Best Way to Mix the Dough for Perfect Cookies?
Mixing is key to fluffy cookies. Follow these steps for great results:
- Start by creaming the softened butter and sugar until light and fluffy. This adds air to your mixture.
- Then, add the egg and vanilla, mixing until well combined.
- When incorporating the dry ingredients, mix gently just until combined; overmixing can lead to dense cookies.
- Finally, fold in the berries carefully to keep them intact and prevent mushiness.
These tips help maintain the light texture you’re aiming for in these delicious cookies. Remember to enjoy the process and taste along the way! Happy baking!
Fluffy Strawberry Raspberry Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup sour cream or Greek yogurt (for fluffiness)
- ½ cup fresh strawberries, chopped
- ½ cup fresh raspberries, roughly chopped
- Optional: powdered sugar or light strawberry glaze for drizzling
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 10-12 minutes for baking. Allow your cookies to cool for another 5 minutes on the baking sheet. So, in total, you’ll need about 40-45 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, take a moment to line your baking sheets with parchment paper. This will help the cookies not stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures your cookies rise perfectly. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or a stand mixer. Mix until the mixture is light and fluffy—about 2-3 minutes. This is where you start adding air to your batter!
4. Add the Egg and Vanilla:
Next, add the egg and vanilla extract to the butter-sugar mixture, and beat until everything is fully combined. You should have a creamy texture here.
5. Incorporate the Sour Cream:
Now, stir in the sour cream or Greek yogurt until the dough becomes smooth and creamy. This secret ingredient keeps your cookies nice and fluffy!
6. Combine Dry and Wet Ingredients:
Gradually add your dry flour mixture to the wet mixture. Stir gently until just combined. Remember, don’t overmix! You want the dough to be soft and airy.
7. Fold in the Berries:
Carefully fold in the chopped strawberries and raspberries. Be gentle to avoid breaking the berries too much—you’re looking for bursts of berry goodness in every bite!
8. Scoop the Dough:
Scoop the dough into tablespoon-sized balls and place them on the lined baking sheets, leaving some space between each ball so they can spread while baking.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes. They should be set but still soft to the touch. Don’t worry; they’ll firm up as they cool!
10. Cool Down:
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.
11. Finish with a Sweet Touch:
For an extra special touch, you can drizzle a light strawberry glaze or sprinkle some powdered sugar over the top before serving. It makes them look gorgeous and adds even more sweetness!
Enjoy your soft, fluffy cookies bursting with sweet strawberry and raspberry flavors! They’re perfect for sharing, but you might just want to keep them all to yourself!
Can I Use Frozen Berries Instead of Fresh?
Yes, you can use frozen strawberries and raspberries! Just make sure to thaw and drain them properly to reduce excess moisture in the dough. This helps maintain the cookies’ fluffy texture!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just let them thaw at room temperature before enjoying!
What If I Don’t Have Sour Cream or Greek Yogurt?
No worries! You can substitute with an equal amount of buttermilk or even plain milk mixed with a tablespoon of lemon juice or vinegar. This will help achieve a similar level of fluffiness in your cookies.
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, substitute the egg with flaxseed meal (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) and use vegan butter instead of regular butter. Ensure your sour cream alternative is also dairy-free!
