Dreamy Strawberry Shortcake Cookies Recipe for Sweet Smiles

Sweet summer memories bloom within these delightful strawberry shortcake cookies that capture pure nostalgia.

Crumbly, buttery edges melt effortlessly against soft fruit centers.

My grandmother’s cherished recipe inspired this delectable treat that connects generations through simple ingredients.

Juicy strawberries create unexpected bursts of brightness throughout each tender morsel.

Baking becomes an adventure when classic dessert flavors merge into handheld perfection.

Crisp edges and tender middles promise a delightful sensory experience for anyone who appreciates comforting sweets.

Take a bite and let these cookies transport you to sunny afternoon gatherings filled with laughter and joy.

Fun Changes For Strawberry Shortcake Cookies

• Vegan Berry Bliss: Replace butter with coconut oil, use plant-based cream, swap egg for flax egg, and choose frozen mixed berries instead of strawberries.
• Gluten-Free Fruity Cookies: Substitute wheat flour with almond or gluten-free blend, maintain same wet ingredients and fruit proportions for a lighter texture.
• Citrus-Infused Summer Cookies: Exchange strawberries with lemon or orange zest, add a splash of citrus juice to enhance the bright, refreshing flavor profile.
• Low-Sugar Wellness Option: Use monk fruit sweetener instead of granulated sugar, reduce overall sweetness while maintaining cookie's soft, tender consistency.

What Goes Well With Strawberry Shortcake Cookies

• Pair Creamy Champagne with Strawberry Cookies: The light, effervescent bubbles of champagne complement the sweet strawberry notes, creating a delightful contrast in flavors.
• Match Vanilla Bean Ice Cream with Cookies: The rich, smooth vanilla provides a cool, creamy backdrop that enhances the fresh strawberry and buttery cookie texture.
• Serve Lavender Earl Grey Tea Alongside: The floral, delicate tea notes beautifully balance the sweet strawberry cookies, offering a sophisticated and refreshing pairing experience.
• Create Whipped Mascarpone Cream Topping: A dollop of light, tangy mascarpone cream adds an elegant, rich dimension that elevates the cookies' delicate strawberry profile.

Best Storage For Strawberry Shortcake Cookies

• Store cooled cookies in an airtight container lined with parchment paper, keeping them fresh for up to 4 days in the refrigerator.
• Wrap individual cookies tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months for longer storage.
• Keep cookies in a sealed container at room temperature for 2-3 days, separating layers with parchment paper to prevent sticking.
• Warm refrigerated or thawed cookies in a preheated 300°F oven for 3-5 minutes to restore their soft, fresh-baked texture and revive their delightful flavor.

Strawberry Shortcake Cookies Questions

• Are these strawberry cookies healthy?

These cookies contain fresh strawberries which provide vitamin C and antioxidants, but they’re still a treat with butter and sugar. They’re best enjoyed in moderation as a delightful dessert.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for maintaining texture and preventing excess moisture. Frozen strawberries might make the dough too wet and affect the cookie’s consistency.

• How do I prevent my cookies from spreading too much?

Keep butter cold, don’t overmix the dough, and chill the cookie dough for 15-30 minutes before baking. These steps help maintain the cookies’ shape and prevent excessive spreading.

Why Strawberry Shortcake Cookies Are Worth It

• Quick and Simple Prep: Craft delectable strawberry cookies with minimal kitchen skills, perfect for novice bakers seeking a delightful treat.
• No-Fuss Ingredient Mixing: Combine dry and wet ingredients smoothly, creating a hassle-free baking experience that yields tender, flavorful cookies.
• Fresh Fruit Burst: Incorporate juicy strawberries directly into the dough, delivering a vibrant, natural sweetness that elevates classic cookie flavors.
• Versatile Crowd-Pleaser: Ideal for casual gatherings, potlucks, afternoon tea, or as a special homemade dessert that appeals to all ages and tastes.

What You’ll Use For Strawberry Shortcake Cookies

• Flour: The primary structure and base for the cookie dough.
• Granulated Sugar: Provides sweetness and helps create a tender texture.
• Salt: Enhances the overall flavor profile of the cookies.

• Heavy Cream: Adds richness and moisture to the cookie dough.
• Egg: Helps bind the ingredients and provides structure.
• Sour Cream: Contributes tanginess and keeps the cookies soft.
• Vanilla Extract: Adds a warm, classic flavor to the cookies.

• Cold Butter: Creates a flaky, tender texture in the cookies.
• Fresh Strawberries: Adds natural sweetness and fruity bursts throughout the cookies.
• Powdered Sugar: Provides a delicate, sweet finishing touch to the cooled cookies.

How To Bake Strawberry Shortcake Cookies

Step 1: Preheat Oven and Prepare Baking Surface

Set the oven to 375°F and line a baking sheet with parchment paper for easy cookie removal and perfect baking.

Step 2: Mix Dry Ingredients

• Flour
• Granulated sugar
• Salt

Create a uniform base for the cookie dough by blending these ingredients thoroughly.

Step 3: Cut Butter into Dry Mixture

Break cold butter into small cubes and work it into the flour mixture. Use a pastry cutter or your fingertips to blend until the texture resembles coarse, crumbly breadcrumbs.

Step 4: Whisk Wet Ingredients

• Heavy cream
• Egg
• Sour cream
• Vanilla extract

Blend these ingredients until smooth and creamy.

Step 5: Combine Wet and Dry Mixtures

Gently fold the liquid ingredients into the flour mixture. Stir until just combined, being careful not to overmix the dough.

Step 6: Prepare Strawberries

Carefully dice fresh strawberries into small, uniform pieces. Ensure they are ready for even distribution in the cookie dough.

Step 7: Incorporate Strawberries

Gently fold the chopped strawberries into the dough. Be careful not to crush the fruit or overmix.

Step 8: Scoop and Arrange Cookies

Use a cookie scoop or spoon to drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.

Step 9: Bake to Golden Perfection

Place the baking sheet in the preheated oven. Bake for 15-18 minutes until the edges turn golden brown and the cookies are set but still soft.

Step 10: Cool and Finish

Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 11: Add Finishing Touch

Once the cookies have cooled, dust them lightly with powdered sugar for a delicate, sweet finish.

Tips That Help With Strawberry Shortcake Cookies

• Chill Dough for Perfection: Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and maintain a thick, soft texture.
• Prevent Fruit Sinking: Toss strawberry pieces in a light coating of flour before adding to the dough to help them distribute evenly and stay suspended.
• Measure Accurately: Use precise measurements for flour by spooning it into the measuring cup and leveling with a knife to avoid dense, dry cookies.
• Handle Dough Gently: Mix ingredients minimally to keep the cookies tender, stopping as soon as the dough comes together to prevent tough results.
• Store Smartly: Keep cookies in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to maintain freshness.

Strawberry Shortcake Cookies Recipe

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• Total Time: 35-38 minutes
• Yield: 12 1x

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Description

Sweet strawberry shortcake cookies blend classic dessert nostalgia with portable cookie charm. Crumbly, buttery biscuits meet fresh strawberry chunks, creating a delightful handheld treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold butter
• 1 cup fresh strawberries

Dairy and Binding:

• 1/2 cup heavy cream
• 1 large egg
• 2 tbsp sour cream

Finishing and Flavor Enhancers:

• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper, ensuring a clean, non-stick surface for your delicate cookies.
2. In a large mixing bowl, combine flour, granulated sugar, and salt, creating a uniform dry base for the cookie dough.
3. Cut cold butter into small cubes and incorporate into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse, crumbly breadcrumbs.
4. Whisk together heavy cream, egg, sour cream, and vanilla extract in a separate bowl, blending the wet ingredients into a smooth, creamy mixture.
5. Gently fold the liquid ingredients into the flour mixture, stirring until just combined to prevent overworking the dough.
6. Carefully dice fresh strawberries into small, uniform pieces, ensuring they are evenly distributed throughout the cookie dough.
7. Fold the chopped strawberries into the dough, being careful not to crush the fruit or overmix.
8. Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the edges turn golden brown and the cookies are set but still soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Once completely cooled, dust the cookies lightly with powdered sugar, creating a delicate, sweet finish.

Notes

• Measure strawberries precisely to prevent excess moisture that could make cookies soggy and compromise texture.
• Freeze chopped strawberries for 15 minutes before adding to dough to maintain their shape and prevent bleeding.
• Use room temperature ingredients except butter, which should remain cold to create flaky, tender cookie consistency.
• Substitute gluten-free flour blend for traditional flour to make these cookies suitable for those with wheat sensitivities.

• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 8 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg