Strawberry Shortcake Cookies

2. Cream Together Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process is essential for creating a tender texture in your cookies.
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in vanilla extract for that warm, aromatic flavor that complements the fresh strawberries.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until everything is well combined. Be careful not to overmix, as this can result in dense cookies.
5. Fold in the Strawberries:
Gently fold in the diced fresh strawberries into the cookie dough. This step adds the burst of fruity sweetness that makes these cookies so special.
6. Shape the Cookies:
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you want slightly more uniform cookies, you can roll the dough into balls and then flatten them slightly with your fingers or the back of a spoon.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft but set. Be sure to keep an eye on them, as baking times can vary depending on your oven.
8. Cool the Cookies:
Allow the cookies to cool on the baking sheets for a few minutes. Once they have firmed up a bit, transfer them to a wire rack to cool completely. This will help them maintain their texture and prevent them from becoming too soft.
9. Dust with Powdered Sugar:
Once your cookies have cooled, finish them off with a light dusting of powdered sugar for a beautiful and sweet finish. This extra touch adds a lovely sweetness and a hint of elegance.