If you love strawberry shortcake, these Strawberry Shortcake Cookies are going to be right up your alley. They’re soft, buttery cookies loaded with fresh strawberries and plenty of sweet vanilla flavor.
The fresh berries make these cookies incredibly tender while giving every bite that classic strawberry shortcake taste. They’re perfect for spring, summer, baby showers, brunches, Valentine’s Day, or honestly just because you bought too many strawberries at the grocery store.
Strawberry Shortcake Cookies At A Glance
The combination of buttery cookie dough and juicy strawberries creates a cookie that’s somewhere between a sugar cookie and a strawberry shortcake.
- A fun twist on classic strawberry shortcake. These cookies have all the components of the classic dessert! A soft, buttery cookie topped with fresh strawberry creamy frosting, topped with a fresh strawberry!
- Easy to make with simple ingredients! Grab some fresh strawberries and you probably have all the ingredients to make these cookies in your kitchen already!
- Perfect for spring and summer baking.
- Great for parties and holidays. Summer BBQs, Valentine’s day, Mother’s Day, Easter! These cookies are the perfect dessert to feed a crowd that can be totally prepped ahead!
What You’ll Need/Ingredients
You only need a handful of baking staples. The full ingredient list is in the recipe card at the bottom of the post!
- Butter. I always use salted butter unless otherwise stated. But if you prefer you can use unsalted.
- Granulated sugar. White sugar gives these cookies a subtly sweet flavor a lot like the cake in a traditional strawberry shortcake!
- Eggs. Use large-sized eggs in all my baking recipes.
- Vanilla extract. Vanilla gives a depth of flavor to the cookies.
- Dry Ingredients: All-purpose flour, kosher salt, and baking powder. The baking powder aids with a more tender cookie, similar to cake.
- Frosting: Fresh strawberries, powdered sugar, and butter! You can adjust the amount of powdered sugar to achieve the consistency you prefer.
Tips for the Best Strawberry Shortcake Cookies
Pat The Strawberries Dry: This is one of the most important steps. Too much moisture can cause:
- Excess spreading
- Sticky dough
- Soft, underbaked centers
Don’t Overbake: These cookies should stay soft. Pull them out of the oven when:
- The centers are just set
- The edges are lightly golden
Chill the Dough if Necessary: If your dough feels very soft:
- Cover it
- Refrigerate for 30 minutes. This helps prevent spreading.
Troubleshooting
Can I Use Frozen Strawberries?
I don’t recommend it. Frozen strawberries tend to release too much liquid, which can make the dough wet and difficult to work with. If this is all you have thaw them out and pat dry well.
Why Did My Cookies Spread?
The most common reasons are:
- Strawberries were too wet
- Butter was too warm
- Too little flour was measured. Make sure to use the “spoon and sweep” method.
How To Store Strawberry Shortcake Cookies
Room Temperature: Store in an airtight container for up to 3 days
Refrigerator: This is my preferred method. Store for up to 5 days. Because these cookies contain fresh fruit, I like to refrigerate leftovers after the first day.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Strawberry Shortcake Cookies
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 32 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Soft and sweet Strawberry shortcake cookies are perfect for the summer months! Sweet and tender, these cookies are perfect for a BBQ or party!
Ingredients
- 1 1/3 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 1/3 cup all purpose flour
Frosting:
- 1/2 cup butter, room temperature
- 1/2 cup fresh strawberries
- 4 cups powdered sugar
- Strawberries cut in half to top cookies
Instructions
-
Preheat oven to 350°F. Line a baking sheet with parchment, set aside
-
In the bowl of your stand mixer fit with the paddle attachment mix the butter and sugar until light and fluffy on medium speed, about 2 minutes.
-
Add in the eggs, vanilla, baking powder, and salt and continue mixing on medium until incorporated, scraping the sides of the bowl as necessary.
-
Turn mixer to low speed and add in the flour until the dough just comes together.
-
Using a medium (2- tablespoon) sized cookie scoop, portion out the dough and drop onto the prepared baking sheet.
-
Bake for 9 minutes, or until edges are just golden. Transfer to wire rack to cool.
- Frosting: In a blender or food processor puree strawberries until they become a liquid. Set aside.
-
In mixing bowl with paddle attachment mix the butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
-
Frost each cookie with a tablespoon of frosting and top with a fresh strawberry if desired.
Notes
I like to store these airtight i the refrigerator for up to 5 days.
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OMG I made this yesterday, they are SOOOO good
I not a big fan of strawberry shortcake however, these look like some mighty fine cookies. I would not turn down strawberry frosting.
What a lovely cookie! I can’t wait to try this recipe!
These look so good! Love strawberries.
What a great idea for a cookie!
those look pretty and perfect for pink parties!