Delicious Strawberry Shortcake Cookies – Easy Strawberry Cookie Recipes

Indulging in Strawberry Shortcake Cookies

There’s something irresistibly delightful about Strawberry Shortcake Cookies that makes them perfect for any occasion. I remember the first time I baked these cookie treats; they filled my kitchen with a sweet aroma that brought back memories of summer picnics and family gatherings. Juicy strawberries paired with buttery cookie dough create a delicious explosion of flavor that delights both kids and adults alike. Whether you’re making them for a special occasion or simply as a sweet treat, these cookies are sure to impress!

What Makes This Recipe Special

Why should you invest your time in baking these Strawberry Shortcake Cookies? First off, they bring together the best of both worlds—the classic shortcake flavors you love and the convenience of a cookie. These treats are quick to prepare and can easily become party favorites or your go-to dessert for casual family gatherings. Plus, they are versatile enough to fit in with any season!

“These cookies are a hit! Every bite tastes like summer!” – A satisfied baker

Preparing Strawberry Shortcake Cookies

Let’s dive into the enchanting world of making Strawberry Shortcake Cookies. This recipe might seem like a challenge, but it comes together smoothly with just a few simple steps. The process is straightforward: you’ll be preparing crumb shortcakes, combining moist cookie dough, and then transforming them into beautiful, bake-worthy cookies brimming with fresh strawberries. Ready to roll up your sleeves? Let’s collect our ingredients.

Ingredients You’ll Need

To create these delicious Strawberry Shortcake Cookies, gather the following:

• ¼ cup granulated sugar
• 1 tbsp light brown sugar (packed)
• 6 tbsp all-purpose flour
• ½ teaspoon baking powder
• 4 tbsp canola or vegetable oil
• ½ teaspoon clear vanilla extract
• ⅔ cup diced fresh strawberries
• 1 teaspoon lemon juice
• 12 tbsp unsalted butter (room temperature)
• 1 cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 2 cups + 2 tbsp all-purpose flour (see notes below for measuring flour)
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup shortcake crumbs (from above recipe)

For those watching sugar intake, feel free to substitute with your favorite sugar alternatives. Butter can easily be exchanged for margarine if you seek a dairy-free option!

Step-by-Step Instructions

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, combine the ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, 4 tablespoons of oil, and ½ teaspoon clear vanilla extract. Mix until crumbs form.
3. Spread the crumb mixture onto a parchment-lined baking tray. Bake for 15-18 minutes or until golden brown. Set aside to cool completely.
4. While the crumbs cool, toss the diced strawberries with 1 teaspoon of lemon juice in a small bowl. Set aside.
5. In a mixing bowl, cream together 12 tablespoons of unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy.
6. Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until just combined.
7. Gradually add in 2 cups + 2 tablespoons of floured mixture, along with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix until almost combined.
8. Gently fold in ½ cup of the prepared shortcake crumbs and the tossed strawberries. If your strawberries are particularly juicy, strain them before adding to avoid watery dough!
9. Use a medium cookie scoop (about 2 tablespoons) to drop dough onto a parchment-lined baking sheet. For an added touch, sprinkle more shortcake crumbs on top of each dough ball.
10. Chill the tray in the freezer for 2-3 hours; overnight is best if you’re planning ahead!
11. Preheat the oven to 350°F (180°C).
12. Bake the frozen cookies, spaced about 2-3 inches apart, for 9-11 minutes for standard size or 12-14 minutes for large cookies. They’re done when the edges begin to turn golden brown.
13. Optionally, add more shortcake crumbs and strawberries on top right after baking.
14. Allow the cookies to cool on a wire rack for at least 15 minutes before digging in. Enjoy!

Best Ways to Enjoy These Cookies

These Strawberry Shortcake Cookies are not just delightful on their own; they can be paired creatively. Serve them warm with a dollop of whipped cream on top, or alongside a scoop of vanilla ice cream for a luscious dessert. You could also elevate them by serving them with a refreshing glass of iced tea or freshly brewed coffee.

Keeping Leftovers Fresh

After baking, you might find yourself with a batch of cookies that you want to save for later. These Strawberry Shortcake Cookies can be stored in an airtight container at room temperature for up to 3 days. If you’re looking to keep them fresh for longer, you can freeze leftovers. Simply place the cookies in a single layer on a baking sheet to freeze them firm, then transfer them to a freezer bag for up to three months.

Pro Chef Tips for Success

To ensure the best results with your Strawberry Shortcake Cookies, here are a few handy tips:

• Make sure all ingredients are at room temperature for optimal mixing.
• If using frozen strawberries, thaw and strain them to prevent excess moisture in your dough.
• Don’t skip the chilling step. It helps the cookies retain their shape while baking.

Creative Twists for Variation

Feel free to add your own spin to these cookies! You could introduce different fruits like raspberries or blueberries for a berry medley. For a chocolatey twist, fold in chocolate chips or drizzle melted chocolate on top after baking. If you want to accommodate dietary preferences, consider using gluten-free flour as a substitute for regular flour.

Common Questions About Strawberry Shortcake Cookies

What’s the prep time and baking time for these cookies?

The prep time typically takes around 30-40 minutes, but be sure to factor in the chilling time (at least 2-3 hours). The baking time is between 9-14 minutes, depending on the size of the cookies.

Can I use frozen strawberries?

Yes, you can use frozen strawberries! Just remember to thaw and strain them to get rid of excess liquid before adding them to your dough.

What can I substitute for the butter?

You can substitute butter with margarine or a vegan butter alternative to make this recipe dairy-free.

How can I store the cookies?

Store them in an airtight container at room temperature for up to 3 days. For long-term storage, freeze them for up to three months.

Are these cookies suitable for a bake sale?

Absolutely! These Strawberry Shortcake Cookies are easy to package and will surely be a hit at any bake sale!

Can I double the recipe?

Yes, if you need more cookies, feel free to double the recipe! Just make sure you have enough space in your freezer for chilling the dough.

What should I do if the dough is too sticky?

If you find the dough too sticky, you can add a little more flour to achieve a workable consistency, but be careful not to overdo it.

Is there a way to make these cookies vegan?

Yes! Substitute the butter with a vegan alternative, use flax eggs or a commercial egg replacement, and make sure all your ingredients are vegan friendly.

Indulge in these delightful Strawberry Shortcake Cookies, and you’ll find that sharing (or not!) becomes the hardest part of the whole baking experience! Happy baking!

Strawberry Shortcake Cookies

Delightful Strawberry Shortcake Cookies filled with juicy strawberries and buttery cookie dough, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the crumb mixture

• ¼ cup granulated sugar
• 1 tbsp light brown sugar (packed)
• 6 tbsp all-purpose flour
• ½ teaspoon baking powder
• 4 tbsp canola or vegetable oil
• ½ teaspoon clear vanilla extract

For the cookie dough

• 12 tbsp unsalted butter (room temperature)
• 1 cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour plus 2 tablespoons
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ⅔ cup diced fresh strawberries
• 1 teaspoon lemon juice
• ½ cup shortcake crumbs from previous step

Method

 

Preparation

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, combine the ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, 4 tablespoons of oil, and ½ teaspoon clear vanilla extract. Mix until crumbs form.
3. Spread the crumb mixture onto a parchment-lined baking tray. Bake for 15-18 minutes or until golden brown. Set aside to cool completely.

Mixing the dough

1. While the crumbs cool, toss the diced strawberries with 1 teaspoon of lemon juice in a small bowl. Set aside.
2. In a mixing bowl, cream together 12 tablespoons of unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy.
3. Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until just combined.
4. Gradually add in 2 cups + 2 tablespoons of all-purpose flour, along with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix until almost combined.
5. Gently fold in ½ cup of prepared shortcake crumbs and the tossed strawberries.

Baking

1. Use a medium cookie scoop (about 2 tablespoons) to drop dough onto a parchment-lined baking sheet.
2. Chill the tray in the freezer for 2-3 hours; overnight is best if you're planning ahead!
3. Preheat the oven to 350°F (180°C).
4. Bake the frozen cookies, spaced about 2-3 inches apart, for 9-11 minutes for standard size or 12-14 minutes for large cookies.
5. Allow the cookies to cool on a wire rack for at least 15 minutes before digging in.

Notes

For the best results, make sure all ingredients are at room temperature for optimal mixing. If using frozen strawberries, thaw and strain them to prevent excess moisture. Don’t skip the chilling step to help the cookies retain their shape while baking.