Strawberry Biscuit Cookies Recipe

Flour: The base of the cookies, providing structure and texture.

Sugar: Adds sweetness to the cookies.

Baking powder: Helps the cookies rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Cold butter: Adds richness and helps create a tender texture.

Strawberries: Fresh strawberries add a burst of fruity flavor.

Milk: Binds the ingredients together and adds moisture.

When cutting in the cold butter, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky texture. Make sure the butter remains cold to prevent it from melting into the dough too early.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the milk slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• cold butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a slight coconut flavor, which pairs well with strawberries.

• chopped strawberries - Substitute with chopped raspberries: Raspberries provide a similar tartness and texture, making them a good alternative.

• milk - Substitute with almond milk: Almond milk can be used in the same quantity and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• Allow the cookies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.

• Place the strawberry biscuit cookies in an airtight container. Layer them with parchment paper to prevent them from sticking together.

• Store the container at room temperature if you plan to consume the cookies within 2-3 days. For longer storage, place the container in the refrigerator, where they will stay fresh for up to a week.

• For freezing, arrange the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour or until they are solid. This step prevents the cookies from sticking together.

• Transfer the frozen cookies to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. For a freshly baked taste, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

• If you prefer a softer texture, wrap the cookies in a damp paper towel and microwave them for 10-15 seconds. This method helps to retain the moisture and softness of the biscuits.

• Avoid storing the cookies in direct sunlight or in a humid environment, as this can affect their texture and flavor.

• Preheat your oven to 350°F (175°C). Place the strawberry biscuit cookies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes, or until warmed through. This method helps retain their original texture, making them taste freshly baked.

• Use a toaster oven set to 350°F (175°C) for a quicker option. Place the cookies on the toaster oven tray and heat for 5-7 minutes. Keep an eye on them to avoid burning. This method is perfect for small batches and ensures a crispy exterior.

• For a microwave option, place the cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 20-30 seconds. This method is convenient but may result in a softer texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cookies in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through. This method gives a nice crisp without drying them out.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side. This method is great for achieving a slightly toasted exterior while keeping the inside soft.

• If you prefer a steam method, place the cookies in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps retain moisture and is ideal if you want a softer texture.

• Oven: Preheat to 375°F (190°C) to bake the cookies.

• Mixing bowl: Combine the dry ingredients and mix the dough.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Knife: Chop the strawberries into small pieces.

• Cutting board: Provide a surface to chop the strawberries.

• Spatula: Gently fold in the strawberries and stir the dough.

• Baking sheet: Place the spoonfuls of dough on this to bake.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

• Wire rack: Cool the cookies after baking to prevent them from becoming soggy.

Prepare ingredients in advance: Measure and chop strawberries and cube butter ahead of time to streamline the process.

Use a food processor: Quickly combine flour, sugar, baking powder, and butter by pulsing in a food processor until coarse crumbs form.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.

Line baking sheet with parchment: This makes cleanup easier and prevents cookies from sticking.

Use an ice cream scoop: For even-sized cookies, use an ice cream scoop to drop dough onto the baking sheet.