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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line baking sheets with parchment paper to prepare for baking.
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until fully combined.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and creamy, ensuring even flavor distribution.
- 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.
- Fold in Strawberries and Chips: Using a rubber spatula, fold in the finely diced strawberries and optional white chocolate chips evenly into the dough.
- 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.
- Optional Chill: For thicker cookies, refrigerate the scooped dough for 30 minutes before baking. This step is optional but recommended.
- 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.
- 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.
- 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
