Strawberry Shortcake Cookies
Enjoy the nostalgic flavor of strawberry shortcake in soft, buttery cookies. Bursting with fresh strawberries and a tender crumb, these cookies are perfect for summer, parties, or anytime you crave a sweet, homemade treat. Easy, quick, and bakery-style, you’ll want to bake them every week!
Ingredients
- For the Cookies
- 1 cup fresh strawberries diced and patted dry
- 1 tsp lemon juice
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup cold unsalted butter cubed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 –3 tbsp heavy cream or milk
- Optional Glaze
- ½ cup powdered sugar
- 1 –2 tsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Step 1 – Prep the Strawberries
- Dice strawberries into small, even pieces.
- Toss with lemon juice and 1 tsp sugar.
- Pat dry with paper towels to remove excess moisture.
- Step 2 – Make the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in granulated sugar, vanilla extract, and cream/milk until dough just comes together.
- Gently fold in strawberries—avoid over-mixing.
- Step 3 – Shape and Bake
- Scoop dough into 2-inch balls and place on prepared baking sheet, spaced 2 inches apart.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Step 4 – Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cookies for extra sweetness and a pretty finish.
Notes
- Keep butter cold for a tender, flaky texture.
- Avoid overworking the dough; handle gently.
- Dry strawberries thoroughly to prevent soggy cookies.
- Chill dough 10 minutes if sticky.