There’s something truly magical about Strawberry Shortcake Cookies. They bring joy and warmth, like a hug on a sunny afternoon. Imagine biting into a soft, sweet cookie that is bursting with fresh strawberry flavor. Each cookie will remind you of warm summer days, picnics in the park, and laughter with friends. These delightful treats can brighten any moment and create lasting memories. Let’s dive into how to make these scrumptious Strawberry Shortcake Cookies.

Why You’ll Love This Strawberry Shortcake Cookies Tonight

• Fast prep: You can have these cookies ready in no time.
• Easy cleanup: Minimal dishes mean more time to enjoy your cookies.
• Big flavor: Bursting with strawberries and a touch of sweet, these cookies are delightful.

What You’ll Need (Ingredients)

To make Strawberry Shortcake Cookies, you will need a few simple ingredients. Gather the following:

• 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)

Step-by-Step Directions

Follow these simple steps to create your Strawberry Shortcake Cookies.

Prepping the Shortcake Crumbs

1. Turn the oven to 300 F (or 150 C).
2. In a medium bowl, combine ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp all-purpose flour, ½ teaspoon baking powder, 4 tbsp canola or vegetable oil, and ½ teaspoon clear vanilla extract.
3. Mix until the crumbs form.
4. Spread the mixture out onto a parchment-lined baking tray.
5. Bake for 15-18 minutes or until golden brown.
6. Set aside to cool completely before using.

Preparing the Strawberries

1. In a small bowl, toss ⅔ cup diced fresh strawberries with 1 teaspoon lemon juice.
2. Set aside to allow the flavors to combine.

Making the Cookie Dough

1. In a large mixing bowl, cream together 12 tbsp unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes. The mixture should be light and fluffy.
2. Mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until just combined.
3. Mix in 2 cups + 2 tbsp all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Mix until almost combined.
4. Gently fold in ½ cup of the shortcake crumbs and the tossed strawberries. If the strawberries are very juicy, strain the juice before mixing into the dough.

Scooping and Chilling the Dough

1. Using a medium (2-tablespoon) cookie scoop, scoop the dough onto a parchment-lined baking sheet.
2. Press some more shortcake crumbs onto the tops of each dough ball.
3. If you want larger cookies, you can use a large (3-tablespoon) scoop.
4. Chill the tray in the freezer for at least 2-3 hours. If possible, chill overnight for the best results.

Baking the Cookies

1. Preheat the oven to 350 F (or 180 C).
2. Place the frozen cookies spaced 2-3 inches apart on a baking tray.
3. Bake for 9-11 minutes for standard-size cookies or 12-14 minutes for large cookies.
4. The cookies are done when the edges are just starting to turn golden brown.
5. Remove from the oven and press extra shortcake crumbs and diced strawberries on top if desired.
6. Let the tray cool on a wire rack for at least 15 minutes before removing each cookie.

Serving Ideas That Make It Shine

Strawberry Shortcake Cookies are delightful on their own, but they shine even brighter with a few cozy pairings. Consider these suggestions:

• Serve warm with a scoop of vanilla ice cream for a delightful contrast.
• Top with whipped cream for a light and fluffy treat.
• Drizzle with chocolate sauce for a rich touch that complements strawberry flavors.
• Enjoy with fresh fruit for a refreshing and fruity twist.

Keep It Fresh: Storage & Reheat Tips

To make sure your Strawberry Shortcake Cookies stay fresh longer:

• Fridge: Store cookies in an airtight container for up to one week.
• Freezer: You can freeze the cookies for up to three months. Place them in an airtight container to avoid freezer burn.
• For a quick crispy fix, reheat the cookies in an oven at 300 F for 5-7 minutes or use an air fryer at a low setting until warm and slightly crispy.

Shortcuts for Busy Bakers

If you want to save time, consider these helpful shortcuts:

• Use pre-mixed cookie batters for a fast solution.
• Buy frozen strawberry chunks for easy ingredient prep.
• Choose bagged toppings like crushed cookies or sprinkles for instant decoration.
• Opt for ready-made whipped cream instead of whipping cream by hand.

Sweet Swaps & Variations

Feel free to switch things up with these easy alternatives:

• Substitute coconut sugar for brown sugar for a milder taste.
• Use almond flour in place of all-purpose flour for a gluten-free version.
• Swap in other fruits, like blueberries or raspberries, for unique flavors.
• Change the vanilla extract to almond extract for a nutty twist.

Strawberry Shortcake Cookies

Delightful cookies bursting with fresh strawberry flavor, perfect for summer gatherings and sweet moments.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

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For the Shortcake Crumbs

• 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

For the Cookie Dough

• 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 all-purpose flour plus 2 tbsp
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ⅔ cup diced fresh strawberries
• ½ cup shortcake crumbs (from above recipe)
• 1 teaspoon lemon juice

Instructions

 

Prepping the Shortcake Crumbs

• Turn the oven to 300 F (or 150 C).
• In a medium bowl, combine ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp all-purpose flour, ½ teaspoon baking powder, 4 tbsp canola or vegetable oil, and ½ teaspoon clear vanilla extract.
• Mix until the crumbs form.
• Spread the mixture out onto a parchment-lined baking tray.
• Bake for 15-18 minutes or until golden brown.
• Set aside to cool completely before using.

Preparing the Strawberries

• In a small bowl, toss ⅔ cup diced fresh strawberries with 1 teaspoon lemon juice.
• Set aside to allow the flavors to combine.

Making the Cookie Dough

• In a large mixing bowl, cream together 12 tbsp unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy.
• Mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until just combined.
• Mix in 2 cups + 2 tbsp all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until almost combined.
• Gently fold in ½ cup of the shortcake crumbs and the tossed strawberries into the dough.
• If the strawberries are very juicy, strain the juice before mixing into the dough.

Scooping and Chilling the Dough

• Using a medium (2-tablespoon) cookie scoop, scoop the dough onto a parchment-lined baking sheet.
• 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.

Baking the Cookies

• Preheat the oven to 350 F (or 180 C).
• Place the frozen cookies spaced 2-3 inches apart on a baking tray.
• Bake for 9-11 minutes for standard-size cookies or 12-14 minutes for large cookies.
• Remove when edges are just starting to turn golden brown.
• Let cool on a wire rack for at least 15 minutes before removing each cookie.

Notes

Serve warm with a scoop of vanilla ice cream, top with whipped cream, or drizzle with chocolate sauce for a decadent treat. Store in an airtight container for up to one week. Freeze for up to three months.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g

Keyword Baking, Cookies, Dessert, Strawberry Shortcake Cookies, Summer Treats

Tried this recipe?Let us know how it was!

FAQs About Strawberry Shortcake Cookies

Here are some common questions and answers about making Strawberry Shortcake Cookies:

1. Can I use frozen strawberries?

   • Yes, but make sure they’re thawed and drained of excess juice first.

2. What if my cookies spread too much while baking?

   • Ensure you chill the dough well before baking to prevent spreading.

3. How can I make these cookies dairy-free?

   • Use dairy-free butter alternatives and plant-based milk for the recipe.

4. Can I add chocolate chips?

   • Absolutely! Chocolate chips can add a nice rich flavor.

5. What should I do if my dough is too sticky?

   • You can add a little more flour until you reach the right consistency.

Conclusion

Making Strawberry Shortcake Cookies can be a cozy and enjoyable experience. With simple ingredients and easy steps, there is joy in every bite. So gather your loved ones, bake these delightful cookies, and savor each sweet moment. You will find smiles and happiness in every batch, making them a perfect dessert for any occasion. Enjoy the journey of baking and the wonderful taste of Strawberry Shortcake Cookies.