Strawberry Shortcake Cookies Recipe
Imagine biting into the nostalgia of a summer picnic, but in cookie form: that’s exactly what these Strawberry Shortcake Cookies deliver. Each cookie captures all the best flavors of traditional strawberry shortcake—juicy strawberries, golden shortcake crumbs, and a rich buttery base—wrapped up in a delightfully chewy treat. They’re perfect for gatherings, afternoon cravings, or anytime you want a little taste of sunshine, and trust me, after just one bite, you’ll find any excuse to bake a batch!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Strawberry Shortcake Cookies lies in their carefully chosen ingredients, each one working its magic to achieve the ultimate balance of softness, freshness, and a touch of crunch. No ingredient is here by accident—here’s why each is a must!
- Granulated Sugar: Provides that essential sweetness and helps the cookies achieve crisp edges.
- Light Brown Sugar: Adds moisture and a delicate caramel note that gives the cookies depth.
- All-Purpose Flour: Offers the perfect structure, making the cookies tender yet sturdy enough to hold those strawberries.
- Baking Powder: Helps the cookies puff a little, making them pillowy and soft.
- Canola or Vegetable Oil: Adds subtle richness and keeps the shortcake crumbs from tasting dry.
- Clear Vanilla Extract: Infuses the crumb topping with a pure vanilla aroma.
- Fresh Strawberries: The star of the show—choose ripe, sweet berries for pockets of juicy flavor in every bite.
- Lemon Juice: Adds brightness and helps balance the sweetness of the strawberries.
- Unsalted Butter (Room Temperature): The backbone of the cookies, for that soft, melt-in-your-mouth texture.
- Large Egg & Yolk (Room Temperature): Using both delivers a tender, chewy crumb without becoming cakey.
- Vanilla Extract: Elevates every bite with warm, comforting notes.
- Fine Sea Salt: Just a touch sharpens the other flavors so each ingredient can shine.
- Baking Soda: Lends just the right amount of spread and helps the cookies brown beautifully.
- Shortcake Crumbs (from the recipe step): The secret to that signature shortcake flavor and satisfying crumble!
How to Make Strawberry Shortcake Cookies
Step 1: Make the Shortcake Crumbs
Set your oven to 300 F (150 C). In a medium bowl, whisk together granulated sugar, light brown sugar, a bit of flour, baking powder, oil, and clear vanilla extract until you have a crumbly, sandy mixture. Spread this on a parchment-lined tray, bake until golden, then let cool completely—these crumbs are magic, giving Strawberry Shortcake Cookies their signature bite.
Step 2: Prep the Strawberries
Toss diced fresh strawberries with a splash of lemon juice in a small bowl. This not only brightens their flavor but also helps minimize excess moisture, keeping the cookies from getting soggy.
Step 3: Cream the Butter and Sugars
In a mixing bowl, beat the room-temperature butter with both sugars for a solid three minutes until light, smooth, and almost fluffy. Don’t rush here—this step is key for an ultra-soft cookie!
Step 4: Add Eggs and Vanilla
Next, mix in the whole egg, the extra yolk, and vanilla extract. Only mix until just combined—you want tender, not tough, Strawberry Shortcake Cookies.
Step 5: Mix in Dry Ingredients
Add flour, baking soda, baking powder, and sea salt. Stir until the dough is mostly combined but a few floury streaks remain. This keeps the cookies from becoming dense.
Step 6: Fold in Shortcake Crumbs and Strawberries
Gently fold in the cooled shortcake crumbs and the strawberries (make sure to drain off any extra juice first if they’re extra juicy). This step is where the cookie really takes on its classic strawberry shortcake essence!
Step 7: Scoop and Top the Cookie Dough
Using a medium (2-tablespoon) cookie scoop, portion out the dough onto a parchment-lined baking sheet. For a bakery-style look, sprinkle additional shortcake crumbs right on top.
Step 8: Chill the Dough
Slide your tray in the freezer for at least 2-3 hours—overnight if you have the patience! Chilling is the secret to thick, chewy Strawberry Shortcake Cookies with concentrated flavor.
Step 9: Bake the Cookies
Once chilled, preheat your oven to 350 F (180 C). Bake the cookies, leaving a couple of inches between each one, for 9-11 minutes (or longer for larger cookies) until the edges just turn golden brown.
Step 10: Add Finishing Touches
Press a few extra crumbs and strawberries onto the warm cookies as soon as they come out of the oven, if you’d like. Let them cool on a rack for at least 15 minutes before diving in—if you can wait that long!
How to Serve Strawberry Shortcake Cookies
Garnishes
One of my favorite finishing touches is a light dusting of powdered sugar or some extra shortcake crumbs right before serving. For an extra pop of color and freshness, a few more diced strawberries on the plate make Strawberry Shortcake Cookies look absolutely irresistible.
Side Dishes
These cookies shine alongside a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a frosty glass of strawberry milk. For a brunch gathering, serve them with a platter of mixed berries or as a sweet companion to a cup of coffee or hot tea.
Creative Ways to Present
Go all out and turn these into mini Strawberry Shortcake Cookie sandwiches by spreading whipped cream or mascarpone between two cookies. For a birthday, pile them on a cake stand with edible flowers and fresh strawberries. Or, stack them in jars for cute, portable treats at a picnic or as charming party favors!
Make Ahead and Storage
Storing Leftovers
Keep leftover Strawberry Shortcake Cookies in an airtight container at room temperature for up to 2 days—though they rarely last that long! If your kitchen is particularly warm or humid, stash them in the fridge to keep them fresher a bit longer.
Freezing
Both the baked cookies and scooped, unbaked dough freeze beautifully. For dough, freeze scoops on a tray, then transfer to a bag—bake from frozen with just a minute or two added to the bake time. Baked cookies can be frozen, well-wrapped, for up to a month; let them thaw at room temperature before serving.
Reheating
If you like your Strawberry Shortcake Cookies a little warm, reheat them in a 300 F oven for about 3-5 minutes, or until just soft and fragrant. This revives the texture, making them taste freshly baked!
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries really shine in this recipe, delivering the best flavor and texture. Frozen strawberries can be used in a pinch but make sure to thaw and pat them dry thoroughly to avoid excess moisture in your dough.
Can I make the cookie dough ahead of time?
Absolutely! The cookie dough benefits from an overnight chill, so you can make it a day in advance. Just scoop, chill, and bake when ready; the cookies will be thick, rich, and packed with flavor.
What if I don’t have clear vanilla extract for the crumbs?
Regular vanilla extract works just fine for the shortcake crumbs. The clear version just keeps the crumb lighter in color, but the taste difference is subtle.
Can I double this recipe for a party?
Yes, just double each ingredient and use two baking sheets as needed. These Strawberry Shortcake Cookies disappear quickly, so making more is always a good idea for a crowd!
How do I know when the cookies are baked perfectly?
Look for gentle golden edges while the centers still appear slightly soft. Letting them rest on the baking sheet will finish the cooking process and lock in that irresistibly chewy center.
Final Thoughts
If you’ve been searching for a treat that combines the best parts of cake, fruit, and cookie, Strawberry Shortcake Cookies are calling your name. They’re bright, buttery, and unforgettable in every bite. Have fun baking, sharing, and savoring—your kitchen is about to smell incredible!
Print
Strawberry Shortcake Cookies Recipe
- Total Time: Approximately 3 hours
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and fruity Strawberry Shortcake Cookies that are perfect for any occasion. These cookies are a delightful twist on the classic strawberry shortcake dessert, combining the flavors of sweet shortcake, juicy strawberries, and buttery cookies.
Ingredients
Shortcake Crumbs:
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
Cookie Dough:
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 cup shortcake crumbs (from above recipe)
Instructions
- Preheat the oven: Preheat the oven to 300°F/150°C.
- Prepare Shortcake Crumbs: Combine ingredients for shortcake crumbs, bake until golden brown, and set aside to cool.
- Prepare Strawberries: Toss diced strawberries with lemon juice.
- Cream Butter and Sugars: Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in egg, egg yolk, and vanilla extract.
- Combine Dry Ingredients: Mix in flour, baking powder, baking soda, and salt.
- Add Shortcake Crumbs and Strawberries: Gently fold in shortcake crumbs and chopped strawberries.
- Form Cookies: Scoop dough onto baking sheet, press additional crumbs on top, and freeze for 2-3 hours.
- Bake Cookies: Preheat oven to 350°F/180°C, bake cookies until edges are golden brown.
- Final Touches: Garnish with more crumbs and strawberries, then cool on a wire rack before serving.
Notes
- If strawberries are juicy, strain excess juice before adding to dough.
- For bakery-style cookies, use a larger cookie scoop.
- Chilling the dough enhances the texture and flavor of the cookies.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes for shortcake crumbs, 9-14 minutes for cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150 kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry shortcake cookies, dessert, baking, strawberries, cookies
