Imagine biting into a cookie that captures the essence of summer's most beloved flavors - juicy strawberries and creamy bananas, transformed into a melt-in-your-mouth shortcake experience. These aren't just ordinary cookies; they're a delightful fusion of fruity freshness and classic bakery comfort that will transport you to a world of pure culinary bliss. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to treat for impressing friends, satisfying sweet cravings, and creating moments of pure deliciousness.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 ripe banana, mashed
- 1/2 cup strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, cream the softened butter until smooth and slightly fluffy using an electric mixer or whisk.
- Add the egg to the butter and mix until fully incorporated and the mixture becomes light and creamy.
- Mash the ripe banana thoroughly with a fork until it becomes a smooth puree. Fold the mashed banana into the butter-egg mixture.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Carefully fold in the chopped strawberries, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze for extra sweetness before serving.
Tips
- Choose ripe bananas with plenty of brown spots for maximum natural sweetness and easier mashing.
- Pat chopped strawberries dry with a paper towel to prevent excess moisture in your cookie dough.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely to allow them to set and develop their perfect texture.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For extra indulgence, consider adding a light vanilla glaze or dusting of powdered sugar before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
