Description

Soft and buttery shortcake-style cookies packed with real strawberry flavor and finished with a light crispy crunch. These nostalgic treats combine tender texture with bursts of strawberry and a delightful crisp bite.

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup freeze-dried strawberries, crushed (or finely chopped fresh strawberries, drained)

½ cup crispy rice cereal

Optional: powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Gently fold in crushed freeze-dried strawberries and crispy rice cereal until evenly distributed.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 12–15 minutes, until edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving.

Notes

For stronger strawberry flavor, add ½ teaspoon strawberry extract.

White chocolate chips can be added for a bakery-style variation.

Chill dough for 20–30 minutes if cookies spread too much.

Store in an airtight container at room temperature for up to 4 days.

Freeze baked cookies for up to 2 months and reheat at 300°F for 5 minutes to refresh.

Prep Time: 20 minutes
Cook Time: 12–15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 9g
Sodium: 65mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg