Strawberry Shortcake Cookies Recipe

Introduction

Strawberry Shortcake Cookies capture the classic flavors of a beloved dessert in a soft, buttery cookie. Bursting with fresh strawberries and a sweet vanilla glaze, these treats are perfect for spring and summer gatherings or just a delightful everyday indulgence.

Ingredients

• 2½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ½ cup granulated white sugar
• ¼ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1½ tsp pure vanilla extract
• ½ cup half-and-half (or heavy cream)
• 1 cup fresh strawberries (hulled and finely diced)
• ½ cup white chocolate chips (optional)
• 1 tbsp raw cane sugar (for topping)
• For the Vanilla Glaze:
• 1 cup powdered sugar (sifted)
• 1–2 tbsp whole milk or half-and-half
• ½ tsp pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
2. Step 2: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss with 1 teaspoon of flour. Set aside.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
5. Step 5: Beat in the egg and vanilla extract until smooth and creamy.
6. Step 6: Add the dry ingredients to the wet mixture in two batches, alternating with the half-and-half. Stir gently to combine, being careful not to overmix.
7. Step 7: Fold in the diced strawberries and white chocolate chips (if using) with a rubber spatula.
8. Step 8: Scoop about 3 tablespoons of dough for each cookie onto the prepared baking sheet, spacing them 2 inches apart. Sprinkle the tops with raw cane sugar.
9. Step 9: (Optional, but recommended) Refrigerate the scooped dough for 30 minutes to help the cookies hold their shape and become thicker.
10. Step 10: Bake for 8 to 10 minutes until the edges are golden. The centers might look slightly soft—that’s just right.
11. Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
12. Step 12: Whisk together the powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let it set for 15 to 20 minutes before serving.

Tips & Variations

• For extra flavor, try substituting fresh raspberries for the strawberries or mixing both berries together.
• Add chopped nuts like pecans or walnuts for a delightful crunch.
• Use white chocolate chunks instead of chips for a richer texture.
• If fresh strawberries aren’t available, frozen (thawed and drained) can work, but expect a softer texture.
• For a dairy-free version, substitute plant-based milk and butter alternatives.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them separate from other cookies or place parchment paper between layers to prevent sticking. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying. Reheat gently in a warm oven if desired to soften the cookies and refresh the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can actually enhance the flavor and texture of the cookies.

Do I have to use white chocolate chips?

No, white chocolate chips are optional. You can omit them or substitute with regular chocolate chips or chunks if preferred.

Strawberry Shortcake Cookies Recipe

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★★★★★

4.6 from 105 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: About 18 cookies 1x
• Diet: Vegetarian

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Description

These Strawberry Shortcake Cookies combine the tender, buttery texture of classic shortcakes with bursts of fresh strawberry flavor and a sweet vanilla glaze. Soft and slightly cakey, these cookies are studded with fresh diced strawberries and optional white chocolate chips for an added touch of sweetness, then topped with a light vanilla glaze for a perfect finish. Ideal for spring and summer gatherings, these cookies offer a delightful twist on the traditional strawberry shortcake dessert in an easy-to-eat cookie form.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 2½ cups All-purpose flour
• 1 tsp Baking powder
• ¼ tsp Baking soda
• ¼ tsp Salt
• ½ cup Unsalted butter (softened)
• ½ cup Granulated white sugar
• ¼ cup Light brown sugar (packed)
• 1 large Egg (room temperature)
• 1½ tsp Pure vanilla extract
• ½ cup Half-and-half (or heavy cream)
• 1 cup Fresh strawberries (hulled & finely diced)
• ½ cup White chocolate chips (optional)
• 1 tbsp Raw cane sugar (for topping)

For the Vanilla Glaze:

• 1 cup Powdered sugar (sifted)
• 1–2 tbsp Whole milk or half-and-half
• ½ tsp Pure vanilla extract

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) and line baking sheets with parchment paper to prepare for baking.
2. Prepare Strawberries: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss with 1 teaspoon of flour to prevent sinking in the dough. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until fully combined.
4. Cream Butter and Sugars: Beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
5. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and creamy, ensuring even flavor distribution.
6. Incorporate Dry and Wet Ingredients: Add the dry ingredients to the butter mixture in two batches, alternating with half-and-half. Stir gently after each addition, being careful not to overmix to maintain a tender texture.
7. Fold in Strawberries and Chips: Using a rubber spatula, fold in the finely diced strawberries and optional white chocolate chips evenly into the dough.
8. Shape Cookies: Scoop about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading. Sprinkle the tops with raw cane sugar for a slight crunch and sweetness.
9. Optional Chill: For thicker cookies, refrigerate the scooped dough for 30 minutes before baking. This step is optional but recommended.
10. Bake Cookies: Bake in the preheated oven for 8–10 minutes, until the edges turn golden brown. The centers should still appear slightly soft, which is ideal for the perfect texture.
11. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breaking.
12. Prepare and Apply Glaze: Whisk together powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle this vanilla glaze over the cooled cookies and let it set for 15–20 minutes before serving.

Notes

• Make sure strawberries are dry before dicing to avoid soggy dough.
• Tossing strawberries with flour helps keep them evenly distributed and prevents sinking.
• Do not overmix the dough to ensure tender cookies.
• Chilling dough is optional but helps achieve thicker cookies.
• White chocolate chips add sweetness but can be omitted for a more traditional strawberry flavor.
• Let cookies cool completely before glazing to avoid melting the glaze.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry shortcake cookies, strawberry cookies, vanilla glaze cookies, fresh strawberry desserts, summer cookies, soft cookies