Strawberry Shortcake Cookies

Oh wow, have you ever tried a cookie that tastes just like strawberry shortcake? These strawberry shortcake cookies are soft, buttery, and packed with real strawberry flavor. It’s like a little bite of summer in every cookie!

I first made these when I was craving strawberry shortcake but didn’t want to bake a whole cake. The cookies have fresh strawberries, a touch of cream, and just the right sweetness. Plus, they’re super easy to whip up in no time!

Imagine biting into a soft, golden cookie bursting with juicy strawberry bits. There’s a hint of vanilla, a little crunch on the edges, and a melt-in-your-mouth center. Yep, they’re THAT good!

So, let’s grab some strawberries and make a batch. You won’t believe how easy and delicious they are! Ready? Let’s do this!

Why You’ll Love This Recipe

• Fresh Strawberry Flavor: No artificial flavors—just real, juicy strawberries in every bite.
• Soft & Chewy Texture: These cookies have a perfect balance of tenderness and slight crisp edges.
• Easy to Make: No fancy techniques—just simple ingredients and straightforward steps.
• Perfect for Any Occasion: Serve them as an afternoon treat, a party dessert, or a picnic snack.
• Make-Ahead Friendly: Dough can be prepped ahead and baked fresh when needed.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 12-15 minutes
• Total Time: ~1 hour

Servings:

• Makes about 20-24 cookies, depending on size.

Difficulty:

• Easy – Great for beginner bakers!

Required Kitchen Tools

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Measuring cups & spoons
• Knife & cutting board
• Spatula

Ingredients for Strawberry Shortcake Cookies

Here’s everything you’ll need for these delicious cookies (exact measurements are in the recipe card below):

For the Cookie Dough:

• All-purpose flour – Provides structure.
• Baking powder – Helps the cookies rise.
• Kosher salt – Enhances flavor.
• Unsalted butter – Gives the cookies their rich, buttery taste.
• Light brown sugar & granulated sugar – Creates the perfect balance of sweetness.
• Egg – Binds the ingredients and adds moisture.
• Vanilla extract – Enhances the flavor.
• Cream cheese – Adds a soft, creamy texture.

For the Strawberries:

• Fresh strawberries – The star of the recipe.
• Lemon zest & juice – Brightens the flavor.
• Powdered sugar – Lightly coats the strawberries to keep them from becoming too wet.

How to Make Strawberry Shortcake Cookies

Step 1: Prepare the Strawberries

1. Dice the strawberries into small pieces (about ¼-inch size) to ensure they blend well into the dough.
2. Place the diced strawberries in a small bowl.
3. Add lemon zest, lemon juice, and powdered sugar, then gently toss to coat. This prevents excess moisture from making the dough too wet.
4. Set the bowl aside while you prepare the cookie dough.

Step 2: Make the Cookie Dough

1. Mix the Dry Ingredients

• In a medium mixing bowl, whisk together flour, baking powder, and salt.
• Set aside.

2. Cream the Butter and Sugar

• In a large mixing bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
• Add the cream cheese and continue beating for another minute until fully combined.

3. Add Wet Ingredients

• Beat in the egg and vanilla extract until smooth.
• Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.

4. Combine the Wet and Dry Ingredients

• Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
• Be careful not to overmix—the dough should be soft and slightly sticky.

Step 3: Fold in the Strawberries

1. Drain any excess liquid from the strawberries.
2. Gently fold the prepared strawberries into the cookie dough using a spatula.
   • Be careful not to mash them—just mix until evenly distributed.

Step 4: Chill the Dough

• Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
• This step helps firm up the dough, preventing the cookies from spreading too much while baking.

Step 5: Bake the Cookies

1. Preheat the Oven

• Set your oven to 350°F (177°C).
• Line a baking sheet with parchment paper to prevent sticking.

2. Scoop the Cookie Dough

• Use a cookie scoop or tablespoon to scoop dough onto the baking sheet.
• Leave about 2 inches of space between each cookie to allow for spreading.

3. Bake the Cookies

• Bake for 12-15 minutes, or until the edges turn light golden brown and the centers are set.
• If the cookies look slightly soft in the center, that’s okay—they will firm up as they cool.

4. Cool the Cookies

• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving & Decoration Ideas

How to Serve Strawberry Shortcake Cookies

• Classic Style: Enjoy them warm or at room temperature for the best flavor.
• Drizzle with White Chocolate: Melt white chocolate and drizzle over the cookies for a bakery-style touch.
• Dust with Powdered Sugar: A light dusting of powdered sugar adds an elegant finish.
• Pair with Whipped Cream: Serve with a dollop of whipped cream for a true shortcake experience.

Storage & Make-Ahead Tips

Storing the Cookies

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week for extra freshness.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Make-Ahead Option

• Freeze the Dough: Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store for up to 2 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.

Tips and Tricks for Success

• Use Fresh Strawberries: Avoid frozen strawberries, as they release too much liquid and can make the dough too wet.
• Chop Strawberries Small: Dice them into small pieces so they distribute evenly throughout the dough.
• Don’t Skip Chilling: Chilling the dough is key to preventing the cookies from spreading too much.
• Drain Excess Strawberry Juice: After mixing strawberries with lemon juice and sugar, drain any excess liquid before adding them to the dough.
• Bake in Batches: If your oven runs hot or you’re baking multiple trays, rotate them halfway through for even baking.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	140
Carbohydrates	18g
Protein	2g
Fat	6g
Saturated Fat	3g
Cholesterol	20mg
Sodium	50mg
Sugar	9g
Fiber	1g

Note: Nutrition values are estimates and may vary based on ingredients used.

Strawberry Shortcake Cookies FAQs

1. Can I use frozen strawberries?

It’s best to use fresh strawberries. Frozen ones release too much moisture, which can make the dough too wet and affect the cookie texture.

2. Why do my cookies spread too much?

If your cookies spread too much, it could be because the dough wasn’t chilled long enough or the strawberries had too much liquid. Make sure to drain excess juice from the strawberries before folding them into the dough.

3. Can I make these cookies ahead of time?

Yes! You can chill the dough for up to 24 hours before baking or freeze the dough balls for up to 2 months. Bake from frozen, adding a couple of extra minutes.

4. How should I store the cookies?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze them for up to 2 months.

5. Can I add a glaze?

Absolutely! A simple vanilla glaze made with powdered sugar, milk, and vanilla extract would be a delicious addition. Drizzle over the cooled cookies for extra sweetness.

Conclusion

These Strawberry Shortcake Cookies are the perfect way to enjoy the flavors of classic shortcake in a soft, chewy cookie. Whether you’re making them for a summer treat, a party, or just because, they’re sure to be a hit. Try them out, and don’t forget to store some for later—if they last that long!