Eating a cookie is a delightful experience, but imagine the taste of strawberry shortcake transformed into a cookie! That’s exactly what you get with these Strawberry Shortcake Cookies. With their soft, chewy texture and bursts of fresh strawberries, they evoke the sweet nostalgia of summer gatherings. I first baked these for a picnic, and they vanished in minutes! They’re not just a dessert; they’re a way to celebrate sunny days and sweet moments.

Why you’ll love this dish

Strawberry Shortcake Cookies are more than just cookies; they’re a cheerful addition to any gathering. These treats combine the joys of cookies and cake into one mouthwatering experience. The crispy shortcake crumbs add a unique texture, while the fresh strawberries lend a juicy sweetness.

Perfect for a summer BBQ, a casual family brunch, or even just a quiet afternoon tea, these cookies satisfy any sweet tooth. Plus, they’re easy to whip up ahead of time since they chill beautifully.

"A must-try! These cookies are light, flavorful, and so unique. I took them to a friend’s potluck, and everyone raved about them!" – A happy baker.

Step-by-step overview

Making Strawberry Shortcake Cookies is a straightforward and enjoyable process. You’ll start by creating a delicious shortcake crumb, which lays the foundation for the flavor and texture of your cookies. After that, it’s a matter of mixing the dough, chilling it, and then baking until golden perfection. Let’s dive into the components of this delightful recipe so you can become a cookie-baking pro!

What you’ll need

Here’s a list of ingredients to gather for these delightful Strawberry Shortcake Cookies:

¼ cup granulated sugar
1 tbsp light brown sugar (packed)
6 tbsp all-purpose flour
½ teaspoon baking powder
4 tbsp canola or vegetable oil
½ teaspoon clear vanilla extract
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 (see notes below for measuring flour)
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup shortcake crumbs (from above recipe)

Feel free to swap the canola oil for melted coconut oil for a fun twist, or use gluten-free flour to cater to dietary needs.

Directions to follow

Preheat your oven to 300°F (150°C).
In a medium bowl, mix the ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ teaspoon baking powder, 4 tbsp oil, and ½ teaspoon clear vanilla extract until crumbly.
Spread the mixture onto a parchment-lined baking tray. Bake for 15-18 minutes, or until golden brown. Set aside to cool completely.
In a small bowl, toss together the diced strawberries and 1 teaspoon lemon juice; set aside.
In a mixing bowl, cream 12 tbsp butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until fluffy.
Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract. Mix until just combined.
Add the flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt; mix until almost fully combined.
Gently fold in ½ cup of the cooled shortcake crumbs and the strawberries. Don’t forget to strain the strawberries if they’re too juicy!
Using a medium (2-tablespoon) cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them apart. Press more shortcake crumbs onto the tops of each dough ball.
Chill the tray in the freezer for at least 2-3 hours, or overnight for best results.
Preheat the oven to 350°F (180°C).
Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size, and 12-14 minutes for larger cookies. They should be just golden brown on the edges.
Optional: Press more shortcake crumbs and additional diced strawberries onto the top after baking if desired.
Let cool on a wire rack for at least 15 minutes before removing each cookie. Enjoy your delicious creations!

Best ways to enjoy it

These Strawberry Shortcake Cookies are lovely on their own, but why not elevate the experience? Pair them with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an indulgent treat. They also go beautifully with a bright lemonade or iced tea, making for a perfect picnic or afternoon snack.

Storage and reheating tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like to extend their life, consider freezing them! Just make sure they’re fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer bag. You can thaw them at room temperature or pop them in the microwave for a few seconds before enjoying.

Helpful cooking tips

For the best results, use room temperature butter and eggs to ensure a smooth batter. If your strawberries are particularly juicy, draining the excess juice helps avoid watery cookie dough. And don’t skip on chilling the dough; this step makes a significant difference in texture and flavor, resulting in a chewy, delightful cookie.

Creative twists

Get creative! If you’re in the mood for a twist, try adding white chocolate chips or chopped pecans for an extra crunch. You can also substitute the strawberries with other fruits like blueberries or raspberries, depending on the season. For a fun flavor kick, incorporate a splash of almond extract along with the vanilla.

Your questions answered

What’s the prep time for this recipe?

The prep time is about 15-20 minutes, but don’t forget to factor in the chilling time of at least 2-3 hours before baking for the best results!

Can I use frozen strawberries?

Absolutely! Just be sure to thaw and drain the strawberries well to avoid excess moisture in your cookie dough.

How do I store leftover cookies?

Keep leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage. Just remember to let them cool completely before sealing them up!

Dive into making these Strawberry Shortcake Cookies and let your taste buds enjoy a delightful blend of flavors and textures.

Strawberry Shortcake Cookies

Author: majestyrecipes
Total Time: 150 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious cookies that blend the flavors of classic strawberry shortcake with a fun cookie twist.

Ingredients

Scale

¼ cup granulated sugar
1 tbsp light brown sugar (packed)
6 tbsp all-purpose flour
½ teaspoon baking powder
4 tbsp canola or vegetable oil
½ teaspoon clear vanilla extract
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
½ cup shortcake crumbs (from above recipe)

Instructions

Preheat your oven to 300°F (150°C).
In a medium bowl, mix the ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ teaspoon baking powder, 4 tbsp oil, and ½ teaspoon clear vanilla extract until crumbly.
Spread the mixture onto a parchment-lined baking tray. Bake for 15-18 minutes, or until golden brown. Set aside to cool completely.
In a small bowl, toss together the diced strawberries and 1 teaspoon lemon juice; set aside.
In a mixing bowl, cream 12 tbsp butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until fluffy.
Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract. Mix until just combined.
Add the flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt; mix until almost fully combined.
Gently fold in ½ cup of the cooled shortcake crumbs and the strawberries.
Using a medium (2-tablespoon) cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them apart. Press more shortcake crumbs onto the tops of each dough ball.
Chill the tray in the freezer for at least 2-3 hours or overnight for best results.
Preheat the oven to 350°F (180°C).
Bake the frozen cookies for 9-11 minutes for standard size, and 12-14 minutes for larger cookies until just golden brown on the edges.
Let cool on a wire rack for at least 15 minutes before serving.

Notes

Use room temperature butter and eggs for a smoother batter. Drain excess moisture from strawberries if needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: strawberry cookies, dessert, baking, summer treats, shortcake