Strawberry shortcake is a dessert that has stood the test of time, bringing joy to countless family gatherings, picnics, and celebrations. The combination of soft, buttery cake, fresh strawberries, and whipped cream is synonymous with summer. But what if you could take those nostalgic flavors and transform them into a fun, portable treat? That’s exactly what we’re doing with this recipe for Strawberry Shortcake Cookies.
These cookies are soft, chewy, and packed with chunks of fresh strawberries, offering bursts of juicy sweetness in every bite. The addition of buttery shortcake crumbs not only enhances the flavor but also gives them a slight crunch reminiscent of traditional strawberry shortcake. They’re perfect for any occasion, whether you’re hosting a party, attending a potluck, or simply craving something sweet.
Let me guide you through the steps to make these incredible cookies. Even if you’re not a seasoned baker, this recipe is approachable and easy to follow, with foolproof results. Plus, there’s no need for fancy equipment—just a mixing bowl, a baking sheet, and a love for strawberries.
Why You’ll Love This Recipe
- Fresh and Flavorful: These cookies are made with fresh strawberries, delivering natural sweetness and vibrant flavor. No artificial strawberry flavoring needed!
- Soft and Chewy Texture: The cookies are tender with slightly crisp edges and a gooey center, making every bite irresistible.
- Classic Shortcake Flavor: The buttery shortcake crumbs mimic the taste and texture of a traditional strawberry shortcake, elevating these cookies to the next level.
- Versatile and Portable: Perfect for picnics, lunchboxes, or even as a light dessert after dinner.
- Easy to Make: You don’t need to be a professional baker—this recipe is straightforward and beginner-friendly.
Ingredients You’ll Need
For the Shortcake Crumbs:
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For the Strawberry Mixture:
- 1 cup fresh strawberries, diced
- 1 teaspoon lemon juice
For the Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How to Make Strawberry Shortcake Cookies
Step 1: Make the Shortcake Crumbs
The shortcake crumbs add a delightful crunch and that signature shortcake flavor to the cookies.
- Preheat the Oven: Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a small bowl, combine the flour, brown sugar, granulated sugar, and baking powder. Add the vanilla extract and vegetable oil, mixing until crumbly.
- Bake the Crumbs: Spread the crumb mixture evenly onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely before using.
Step 2: Prepare the Strawberries
- Dice the Strawberries: Wash, hull, and dice the strawberries into small pieces.
- Add Lemon Juice: Toss the diced strawberries with lemon juice in a small bowl. This step helps to enhance their flavor and prevents them from becoming too mushy.
Step 3: Make the Cookie Dough
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy. This process takes about 2-3 minutes.
- Add the Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in tough cookies.
- Incorporate the Add-Ins: Gently fold in the diced strawberries and the cooled shortcake crumbs. Be careful not to overmix, as the strawberries can release juice and make the dough too wet.
Step 4: Shape and Bake the Cookies
- Portion the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake at 350°F (175°C) for 12-14 minutes, or until the edges are set but the centers are still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips for Perfect Cookies
- Use Fresh Strawberries: Fresh strawberries are key to the best flavor and texture. Frozen strawberries release too much moisture and can make the dough soggy.
- Don’t Skip the Chilling: If the dough feels too soft, refrigerate it for 30 minutes before baking. This step helps prevent the cookies from spreading too much.
- Handle the Strawberries Carefully: Mix the strawberries into the dough gently to avoid squishing them and releasing excess juice.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 35-40 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.
- Flavor Add-Ins: Add white chocolate chips or a dash of almond extract to the dough for a fun flavor twist.
Nutritional Information
Nutritional values vary based on ingredients and portion sizes.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are best, but if you must use frozen, thaw and drain them thoroughly before adding them to the dough.
Why are my cookies spreading too much?
This can happen if the butter is too soft or the dough wasn’t chilled. Try chilling the dough for 30 minutes before baking.
Can I freeze the dough?
Yes, you can freeze the dough balls for up to 2 months. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Storage Instructions
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate them for up to a week, but let them come to room temperature before serving to bring back their soft, chewy texture.
Related Recipes
If you love these Strawberry Shortcake Cookies, you’ll want to try:
- Raspberry Almond Thumbprint Cookies: A buttery almond cookie with a dollop of sweet raspberry jam.
- Blueberry Muffin Cookies: Soft and tender cookies that taste just like a blueberry muffin, complete with a crumbly topping.
- Lemon White Chocolate Cookies: A refreshing citrus cookie with creamy white chocolate chunks.
Conclusion
Strawberry Shortcake Cookies are the perfect treat for any occasion. They’re soft, chewy, and bursting with the flavors of fresh strawberries and buttery shortcake crumbs. Whether you’re making them for a summer picnic, a family dessert, or just because you’re craving something sweet, these cookies are guaranteed to impress.
Give this recipe a try—you’ll fall in love with every bite!
Print
Strawberry Shortcake Cookies
Description
Strawberry shortcake is a dessert that has stood the test of time, bringing joy to countless family gatherings, picnics, and celebrations. The combination of soft, buttery cake, fresh strawberries, and whipped cream is synonymous with summer. But what if you could take those nostalgic flavors and transform them into a fun, portable treat? That’s exactly what we’re doing with this recipe for Strawberry Shortcake Cookies.
These cookies are soft, chewy, and packed with chunks of fresh strawberries, offering bursts of juicy sweetness in every bite. The addition of buttery shortcake crumbs not only enhances the flavor but also gives them a slight crunch reminiscent of traditional strawberry shortcake. They’re perfect for any occasion, whether you’re hosting a party, attending a potluck, or simply craving something sweet.
Let me guide you through the steps to make these incredible cookies. Even if you’re not a seasoned baker, this recipe is approachable and easy to follow, with foolproof results. Plus, there’s no need for fancy equipment—just a mixing bowl, a baking sheet, and a love for strawberries.
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For the Strawberry Mixture:
- 1 cup fresh strawberries, diced
- 1 teaspoon lemon juice
For the Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Make the Shortcake Crumbs
The shortcake crumbs add a delightful crunch and that signature shortcake flavor to the cookies.
- Preheat the Oven: Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a small bowl, combine the flour, brown sugar, granulated sugar, and baking powder. Add the vanilla extract and vegetable oil, mixing until crumbly.
- Bake the Crumbs: Spread the crumb mixture evenly onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely before using.
Step 2: Prepare the Strawberries
- Dice the Strawberries: Wash, hull, and dice the strawberries into small pieces.
- Add Lemon Juice: Toss the diced strawberries with lemon juice in a small bowl. This step helps to enhance their flavor and prevents them from becoming too mushy.
Step 3: Make the Cookie Dough
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy. This process takes about 2-3 minutes.
- Add the Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in tough cookies.
- Incorporate the Add-Ins: Gently fold in the diced strawberries and the cooled shortcake crumbs. Be careful not to overmix, as the strawberries can release juice and make the dough too wet.
Step 4: Shape and Bake the Cookies
- Portion the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake at 350°F (175°C) for 12-14 minutes, or until the edges are set but the centers are still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.
- Flavor Add-Ins: Add white chocolate chips or a dash of almond extract to the dough for a fun flavor twist.