Why Make This Recipe
Strawberry Shortcake Cookies are the perfect treat for anyone who loves the sweet, fruity flavors of strawberries combined with a delicious cookie base. These cookies capture the essence of traditional strawberry shortcake in a more convenient, bite-sized form. Whether you’re making them for a summer picnic, a gathering with friends, or just as a delightful snack at home, these cookies are sure to impress. They are soft, chewy, and bursting with fresh strawberry flavor, making them a delightful choice any time of year.
How to Make Strawberry Shortcake Cookies
Ingredients
- 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)
Directions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, combine the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla. Stir until crumbs form.
- Spread the crumbs on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Let them cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar for about three minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Slowly mix in the flour, baking powder, baking soda, and salt until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and chopped strawberries. If your strawberries are very juicy, drain the juice before mixing them in.
- Scoop the dough using a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops.
- Chill the tray in the freezer for at least 2-3 hours; overnight is best.
- Preheat the oven to 350°F (180°C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard-size cookies, or 12-14 minutes for larger cookies. They are done when the edges start to turn golden brown.
- After baking, you can press more shortcake crumbs and strawberry pieces on top if desired.
- Let the tray cool on a wire rack for at least 15 minutes before removing the cookies. Enjoy!
How to Serve Strawberry Shortcake Cookies
These cookies are delightful on their own, but you can also serve them with a scoop of whipped cream or a scoop of vanilla ice cream for a special treat. Add fresh berries on the side for a beautiful and tasty presentation.
How to Store Strawberry Shortcake Cookies
To keep your Strawberry Shortcake Cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them in a freezer-safe container for up to three months. Just thaw them at room temperature before enjoying.
Tips to Make Strawberry Shortcake Cookies
- Make sure to use room temperature ingredients for the best texture.
- If your strawberries are very juicy, consider straining them before adding to the dough to prevent the cookies from becoming too wet.
- Chilling the dough is essential for achieving the right texture; don’t skip this step!
Variation
For a chocolate twist, you can add chocolate chips to the dough or drizzle melted chocolate over the cookies after baking.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries will give the cookies a better texture. If you use frozen, make sure to thaw and drain them properly.
Can I make these cookies gluten-free?
You can use a gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free.
How do I know when my cookies are done?
The cookies are done when the edges start to turn golden brown. They will continue to cook slightly after being removed from the oven, so don’t over-bake.
Strawberry Shortcake Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious, soft, and chewy cookies that capture the essence of traditional strawberry shortcake in bite-sized form.
Ingredients
- 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
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat the oven to 300°F (150°C).
- Combine the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla in a medium bowl. Stir until crumbs form.
- Spread the crumbs on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Let them cool completely before using.
- Toss the diced strawberries with lemon juice in a small bowl. Set aside.
- Cream together the butter, brown sugar, and granulated sugar in a mixing bowl for about three minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Mix in the flour, baking powder, baking soda, and salt until almost combined.
- Fold in ½ cup of the shortcake crumbs and chopped strawberries gently. If your strawberries are very juicy, drain the juice before mixing them in.
- Scoop the dough using a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops.
- Chill the tray in the freezer for at least 2-3 hours; overnight is best.
- Preheat the oven to 350°F (180°C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard-size cookies, or 12-14 minutes for larger cookies. They are done when the edges start to turn golden brown.
- Press more shortcake crumbs and strawberry pieces on top if desired after baking.
- Let the tray cool on a wire rack for at least 15 minutes before removing the cookies. Enjoy!
Notes
Serve with whipped cream or vanilla ice cream for a special treat. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry, cookies, dessert, shortcake, summer treats
