Best Strawberry Shortcake Cookies Recipe: A Bite of Summer in Every Cooki

Name: Best Strawberry Shortcake Cookies Recipe: A Bite of Summer in Every Cooki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, at room temperature; ¾ cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1½ cups fresh strawberries, diced; ½ cup white chocolate chips; Turbinado sugar, for topping

by Jannet Lisa

10 de May de 2025

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Have you ever craved the classic flavors of strawberry shortcake but wanted something more portable and snackable? These Strawberry Shortcake Cookies transform the beloved dessert into delightful, hand-held treats that capture all the sweet berry goodness and buttery shortcake texture in cookie form. This best Strawberry Shortcake Cookies recipe combines fresh strawberries, tender shortcake-inspired dough, and a hint of vanilla for a treat that’s impossible to resist.

Unlike traditional cookies that might be overly sweet, these strawberry shortcake cookies balance the natural sweetness of berries with the subtle richness of a shortcake base. They’re perfect for spring gatherings, summer picnics, or whenever you need a cheerful dessert that’s both impressive and easy to make.

The Best Reasons to Try These Strawberry Shortcake Cookies

Irresistibly soft texture that mimics classic shortcake but in a convenient cookie form
Real strawberry flavor from fresh berries, not artificial flavoring
Ready in under 30 minutes from mixing to enjoying your first bite
Simple ingredients you likely already have in your pantry and fridge
Freezer-friendly for easy make-ahead strawberry shortcake cookies that taste freshly baked
A crowd-pleaser that works for casual snacking and special occasions alike
Beginner-friendly recipe with foolproof instructions for perfect results every time

Whether you’re an experienced baker looking to add to your cookie repertoire or a novice wanting to try your hand at easy strawberry shortcake cookies, this recipe delivers consistent, delicious results that will have everyone asking for the recipe.

What You Need to Make Strawberry Shortcake Cookies

Creating these delightful cookies requires just a handful of key components for perfect strawberry shortcake cookies that come together beautifully:

For the cookie base:

2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small
¼ cup white chocolate chips (optional)
Coarse sugar for topping (optional)

Can’t find fresh strawberries? Frozen strawberries can work in a pinch—just thaw completely, drain excess moisture, and pat dry before dicing. For a dairy-free version, plant-based butter substitutes perform well in this recipe. If you’re looking for additional texture, add ½ cup of finely chopped white chocolate to complement the strawberry flavor.

How to make delicious Strawberry Shortcake Cookies easily at home

Step-by-Step How-To Guide for Perfect Strawberry Shortcake Cookies

Step 1: Prepare Your Ingredients and Workspace

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Dice your strawberries into small pieces (about ¼-inch) and set aside on paper towels to absorb excess moisture. Tip: Removing excess moisture from strawberries prevents your cookies from becoming soggy.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents for properly rising cookies. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugar

In a large bowl using an electric mixer, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes. This creates tiny air pockets that help develop that signature shortcake texture. Tip: Make sure your butter is truly room temperature—you should be able to easily press your finger into it without it being greasy.

Step 4: Add Remaining Wet Ingredients

Add the egg and vanilla extract to your butter-sugar mixture, beating until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything mixes evenly.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined. Over-mixing can make your strawberry shortcake cookies tough rather than tender. Tip: Stop the mixer as soon as you no longer see dry flour—finish mixing by hand if needed.

Step 6: Fold in Strawberries and Optional Add-ins

Gently fold in the diced strawberries and white chocolate chips (if using) with a rubber spatula. The dough will be somewhat sticky and studded with fruity bits. Tip: For the best strawberry distribution, use a folding motion rather than stirring to prevent crushing the berries.

Step 7: Scoop and Shape

Using a medium cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. For a bakery-style finish, sprinkle the tops lightly with coarse sugar if desired.

Step 8: Bake to Perfection

Bake in your preheated oven for 12-14 minutes, or until the edges are just turning golden and the centers are set but still soft. Tip: For the most even baking, rotate your cookie sheets halfway through baking time.

Step 9: Cool Properly

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief rest helps them set up without breaking. Tip: These cookies are best enjoyed slightly warm when the strawberry flavor is most pronounced.

Nutritional Info Snapshot

Understanding what you’re eating helps make informed choices. Here’s the approximate nutritional breakdown for one strawberry shortcake cookie (based on a yield of 24 cookies):

Calories: 145 per cookie
Protein: 1.5g
Carbohydrates: 19g
Fat: 7g
Fiber: 0.5g

These cookies can fit into a balanced diet when enjoyed in moderation. While not specifically keto-friendly due to the flour and sugar content, they do offer the benefit of real fruit. Each cookie contains antioxidants from the strawberries, making them a slightly better choice than cookies with just chocolate chips or sprinkles.

Storage and Reheating Instructions

Refrigerator Storage

Store completely cooled cookies in an airtight container with parchment paper between layers to prevent sticking. Due to the fresh strawberry content, these cookies are best kept refrigerated and will maintain their quality for up to 5 days.

Freezer Storage

For longer storage, arrange completely cooled cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer frozen cookies to a freezer-safe container or bag with parchment between layers. They’ll keep well for up to 3 months.

Freezing Raw Dough

You can also freeze the raw cookie dough! Scoop portions onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.

Reheating Methods

For that fresh-baked taste, warm refrigerated cookies in a 300°F oven for 3-4 minutes or microwave individual cookies for 10-15 seconds. Frozen baked cookies can be thawed at room temperature for 30 minutes or gently warmed in the oven for 5-6 minutes.

Top FAQs About Strawberry Shortcake Cookies

Can I make strawberry shortcake cookies with freeze-dried strawberries instead of fresh?

Yes! Freeze-dried strawberries work excellently in this recipe and can be used year-round. Use about ¾ cup of freeze-dried strawberries crushed into smaller pieces. Unlike fresh berries, you don’t need to worry about excess moisture, which can actually produce a more consistent cookie texture.

Why did my strawberry shortcake cookies spread too much during baking?

This typically happens when the butter is too warm or the dough wasn’t chilled enough. If your kitchen is warm, refrigerate the dough for 30 minutes before baking. Another common cause is too little flour—be sure to measure accurately using the spoon-and-level method rather than scooping directly with your measuring cup.

Absolutely! The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Let it sit at room temperature for about 15-20 minutes before scooping and baking, as cold dough straight from the fridge won’t spread properly.

How do I know when the strawberry shortcake cookies are done baking?

Look for slightly golden edges while the centers still appear soft but not raw or shiny. They might seem underdone when you take them out, but they’ll continue to set as they cool on the baking sheet. Overbaked cookies lose their soft shortcake-like texture, so err on the side of underbaking slightly.

These strawberry shortcake cookies bring together the best elements of two beloved desserts—the buttery, tender texture of traditional shortcake and the convenient, hand-held nature of cookies. The fresh strawberries add pockets of fruity sweetness that make these treats irresistible.

For holiday gatherings, consider adding a simple glaze made from powdered sugar, a splash of milk, and a drop of vanilla drizzled over the cooled cookies. During summer, try serving them alongside a small scoop of vanilla ice cream for a deconstructed strawberry shortcake experience.

Remember that the quality of your strawberries greatly impacts the final flavor—opt for ripe, fragrant berries when possible. And don’t be afraid to experiment with mix-ins like white chocolate, lemon zest, or even a touch of basil for a gourmet twist.

We’d love to hear how your best strawberry shortcake cookies recipe turned out! Leave a comment below with your experience, share a photo on social media, or pin this recipe to your dessert board for later. Happy baking!