Strawberry Shortcake Cookies Recipe

Introduction

Strawberry Shortcake Cookies combine the delightful flavors of fresh strawberries, vanilla, and white chocolate in a soft, tender cookie. Topped with a smooth vanilla glaze, these treats capture the essence of the classic summer dessert in a convenient handheld form.

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 & 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, then 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: Beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
5. Step 5: Add the egg and vanilla extract to the butter mixture and beat until smooth and creamy.
6. Step 6: Add the dry ingredients in two parts, alternating with half-and-half. Stir gently and avoid overmixing.
7. Step 7: Fold in the diced strawberries and white chocolate chips (if using) with a rubber spatula.
8. Step 8: Scoop the dough using about 3 tablespoons each onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle the tops with raw cane sugar.
9. Step 9: For thicker cookies, refrigerate the scooped dough for 30 minutes (optional but recommended).
10. Step 10: Bake for 8–10 minutes until the edges are golden. The centers should look slightly soft.
11. Step 11: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Whisk together the powdered sugar, whole milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let set for 15–20 minutes.

Tips & Variations

• Use frozen strawberries if fresh are out of season, but be sure to thaw and drain excess moisture before folding into the dough.
• Substitute white chocolate chips with semi-sweet chocolate or chopped nuts for a different flavor.
• Refrigerating the dough helps control spreading, resulting in thicker cookies with a tender crumb.
• For a dairy-free version, replace butter with coconut oil and use a plant-based milk in the glaze.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat briefly in a microwave or oven to soften before serving. Keep the glaze on during storage for best flavor and appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and drain any excess liquid from frozen strawberries before adding them to the dough to prevent soggy cookies.

Do I have to use white chocolate chips?

No, white chocolate chips are optional. You can omit them or substitute with other chips or chopped nuts according to your preference.

Strawberry Shortcake Cookies Recipe

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★★★★★

5 from 63 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: About 18–20 cookies 1x

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Description

These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, featuring soft, tender cookies packed with fresh strawberries and optional white chocolate chips. Topped with a sweet vanilla glaze and a sprinkle of raw cane sugar for extra crunch, they’re perfect for summer treats or anytime you crave a fruity, indulgent cookie.

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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 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

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Prepare Strawberries: Wash, hull, and thoroughly dry the strawberries. Finely dice them and toss with 1 teaspoon of flour to prevent them from sinking to the bottom of the cookies. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
4. Cream Butter and Sugars: Beat the softened butter with granulated and brown sugars on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender texture.
5. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and creamy, fully incorporating them into the butter and sugar base.
6. Combine Dry and Wet Ingredients: Add the dry ingredients in two batches, alternating with half-and-half. Stir gently to combine, being careful not to overmix to maintain a soft texture.
7. Fold in Strawberries and Chocolate Chips: Gently fold in the diced strawberries and white chocolate chips with a rubber spatula, evenly distributing them without crushing the strawberries.
8. Scoop Dough on Baking Sheets: Using a tablespoon or cookie scoop, place 3-tablespoon portions of dough onto the prepared baking sheets about 2 inches apart. Sprinkle the tops with raw cane sugar for a crunchy topping.
9. Optional Chilling: For thicker cookies, refrigerate the scooped dough for 30 minutes, which helps control spreading during baking.
10. Bake the Cookies: Bake the cookies for 8 to 10 minutes until the edges are golden and the centers are still slightly soft, indicating perfect doneness.
11. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to avoid breaking.
12. Prepare and Apply Glaze: Whisk together powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let them set for 15 to 20 minutes before serving.

Notes

• Refrigerating the dough before baking is optional but helps achieve thicker cookies.
• If white chocolate chips are not available, you can substitute with regular chocolate chips or omit them entirely.
• Ensure strawberries are thoroughly dried before dicing to prevent soggy cookie dough.
• For a dairy-free version, substitute butter with vegan butter and use coconut milk instead of half-and-half.
• Store glazed cookies in an airtight container at room temperature for up to 3 days.

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

Keywords: Strawberry shortcake cookies, strawberry cookies, vanilla glaze cookies, summer cookies, white chocolate chip cookies, soft cookies, homemade cookies