Strawberry Shortcake Cookies
Why Make This Recipe
Strawberry Shortcake Cookies are a delightful twist on the classic strawberry shortcake. These cookies are soft, sweet, and bursting with fresh strawberry flavor. They make for a perfect treat during summer gatherings or a sweet snack anytime. Plus, they are easy to make and require simple ingredients, making them an ideal choice for bakers of all skill levels.
How to Make Strawberry Shortcake Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In a separate bowl, beat together the egg and vanilla extract, then add to the dry ingredients and mix until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- While the cookies cool, whisk together the powdered sugar and milk to create a glaze. Drizzle the glaze over the cooled cookies before serving.
How to Serve Strawberry Shortcake Cookies
These cookies are best served fresh out of the oven or at room temperature. You can enjoy them plain or with a drizzle of the sweet glaze. They pair wonderfully with a cup of tea or coffee, making them a great afternoon snack.
How to Store Strawberry Shortcake Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe bag or container, and they can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature.
Tips to Make Strawberry Shortcake Cookies
- Use fresh strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries, but be sure to thaw and drain them well to avoid adding too much moisture to the dough.
- For extra flavor, consider adding a bit of lemon zest to the dough.
- Don’t over mix the dough; mix just until combined for the softest cookies.
Variation
You can swap strawberries with other berries like blueberries or raspberries for a different taste. For a fun twist, add some white chocolate chips to the dough for extra sweetness.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. Bake them fresh when you’re ready.
2. What can I use instead of fresh strawberries?
If fresh strawberries are unavailable, use frozen strawberries that are thawed and well-drained, or try other berries such as blueberries or raspberries.
3. How thick should I shape the cookies?
You want to drop spoonfuls of dough that are about 1.5 inches thick; they will spread slightly while baking, resulting in soft, thick cookies.
Strawberry Shortcake Cookies
- Total Time: 30
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These soft and sweet Strawberry Shortcake Cookies are bursting with fresh strawberry flavor, perfect for summer gatherings or as a delightful snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In a separate bowl, beat together the egg and vanilla extract, then add to the dry ingredients and mix until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- While the cookies cool, whisk together the powdered sugar and milk to create a glaze. Drizzle the glaze over the cooled cookies before serving.
Notes
Best served fresh or at room temperature. Great with tea or coffee.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
