There’s something utterly delightful about strawberry shortcake cookies that makes them a delightful treat for any occasion. Combining the sweetness of strawberries with the crumbly goodness of a cookie, these little delights bring the essence of summer into your kitchen. Each bite offers a blend of sweet strawberries, rich butter, and a hint of vanilla, reminiscent of a classic strawberry shortcake, but in cookie form. Whether you’re preparing for a picnic, a family gathering, or a simple sweet fix at home, these cookies are sure to impress and satisfy.
Why We Love This Strawberry Shortcake Cookies Recipe
Strawberry shortcake cookies are not only delicious but also incredibly versatile. You can enjoy them warm from the oven or store them for later. The freshness of the strawberries gives these cookies an inviting aroma and flavor, while their soft and crumbly texture melts in your mouth. They are perfect for any season, celebrating the vibrant tastes of strawberries when they are in season and bringing comfort during the cooler months with their rich, warm flavors. Every bite is a reminder of sunny days, making these cookies beloved by many.
Ingredients for Strawberry Shortcake Cookies
To create these scrumptious strawberry shortcake cookies, you will need the following ingredients:
List of ingredients with measurements
- 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 an earlier recipe)
How to Make Strawberry Shortcake Cookies Directions
Making strawberry shortcake cookies is a straightforward process that yields delightful results. Start by preheating your oven to 300°F (150°C). This first step is crucial to ensure your cookies bake evenly.
In a medium bowl, combine ¼ cup granulated sugar, 1 tablespoon packed light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, the canola or vegetable oil, and ½ teaspoon clear vanilla extract. Stir these ingredients until a crumbly mixture forms. Spread this mixture onto a parchment-lined baking tray and bake it for 15-18 minutes or until it turns golden brown. Once baked, set it aside to cool completely.
Next, take a small bowl and toss together the diced strawberries and 1 teaspoon lemon juice. Let this mixture sit for a bit, allowing the lemon juice to enhance the flavor of the strawberries.
Now, it’s time to create the cookie dough. In a large mixing bowl, cream together 12 tablespoons of room temperature unsalted butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar. Beat this mixture for about three minutes, or until it becomes light and fluffy. Once completely combined, mix in one large egg, one large egg yolk, and 1 teaspoon vanilla extract until they’re just integrated.
In a separate bowl, mix together 2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, and ½ teaspoon baking powder. Gradually stir this dry mixture into the wet bowl, mixing until they are almost combined. At this point, gently fold in ½ cup of the shortcake crumbs and the chopped strawberries. If your strawberries are particularly juicy, consider straining off some of the juice before adding them to the dough to prevent excess moisture.
Next, it’s time to shape your cookies. Using a medium cookie scoop (about 2 tablespoons), scoop the dough onto a parchment-lined baking sheet, leaving a little space between each scoop. Press additional shortcake crumbs onto the tops of each dough ball for added texture and flavor. If you prefer larger cookies, a 3-tablespoon scoop works perfectly.
Now, chill the tray in your freezer for at least 2-3 hours; overnight is preferable for the best texture. While the cookies chill, you can prepare for the next baking step. Preheat your oven to 350°F (180°C).
Once the cookies are chilled, bake them spaced 2-3 inches apart for about 9-11 minutes for standard sized cookies or 12-14 minutes for the larger version. The cookies are done when the edges begin to turn golden brown. After baking, feel free to press a few more shortcake crumbs and additional diced strawberries on top if you wish to enhance the presentation and flavor.
Let the tray cool on a wire rack for at least 15 minutes before carefully removing each cookie. Enjoy the fruits of your labor and savor every bite of these delectable treats!
How to Serve Strawberry Shortcake Cookies
Serving your strawberry shortcake cookies can be as delightful as making them. For a casual treat, stack them on a serving plate and dust with powder sugar for an elegant touch. If you’re hosting a gathering, consider arranging them in a beautiful basket lined with parchment paper. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
These cookies also make for fantastic gifts. Wrap them in cellophane, tied with a beautiful ribbon, for a charming homemade present. They’re a delightful addition to any picnic or party and can even be presented alongside a fresh fruit salad for a refreshing contrast. Your family and friends will surely appreciate this thoughtful treat.
Expert Tips: Strawberry Shortcake Cookies
Creating the perfect strawberry shortcake cookies can be simplified with a few expert tips. First, ensure that your ingredients, especially the butter and eggs, are at room temperature. This will help them blend more smoothly and create a better texture in your cookies.
Next, don’t rush the chilling process. Chill the cookies thoroughly to help them maintain their shape during baking. You can also prep the dough ahead of time and store it in the freezer until you’re ready to bake for fresh cookies whenever you desire.
If you’re looking to enhance the flavor, consider adding a touch of almond extract along with the vanilla extract. This can elevate the taste and provide an extra layer of complexity that pairs beautifully with the strawberries. Lastly, keep an eye on baking time; even a minute too long can affect your cookie’s texture.
How to Store Strawberry Shortcake Cookies
Storing your strawberry shortcake cookies properly will help maintain their freshness and flavor. Once cooled, place the cookies in an airtight container at room temperature. They can last for up to one week this way.
If you want to extend their shelf life, consider freezing them. Stack the cookies between layers of parchment paper to prevent sticking, and place them in a freezer-safe bag or container. They can be kept in the freezer for up to six months. When you’re ready to enjoy them, just allow them to thaw at room temperature, or you can pop them back in the oven for a minute to warm them up.
Variation of Strawberry Shortcake Cookies
Exploring variations of strawberry shortcake cookies can lead to delightful new experiences. If you want a chocolate version, consider adding cocoa powder to the dough and incorporating mini chocolate chips along with the strawberries.
For a twist on the classic flavor, try adding different berries such as blueberries or raspberries. Mixing various berries will provide a colorful and flavorful cookie that everyone will love.
If you’re looking for a healthier option, you can substitute part of the all-purpose flour for whole wheat flour or use coconut oil instead of butter for a dairy-free alternative. Make sure to adjust the amounts slightly, as these substitutes can alter the texture.
Adding a pinch of crushed pistachios or almonds can bring a delightful crunch and flavor contrast to your cookies. Experimenting will help you discover your favorite version of these delicious treats.
Frequently Asked Questions
What are strawberry shortcake cookies?
Strawberry shortcake cookies are soft, buttery cookies infused with fresh strawberries and shortcake crumbs, offering a delightful twist on the traditional dessert.
How do I achieve the best texture in my strawberry shortcake cookies?
To get the best texture, make sure your butter and eggs are at room temperature before starting. Properly chilling the cookie dough also helps maintain shape and texture during baking.
Can I add other fruits to the strawberry shortcake cookies?
Absolutely! You can mix in other berries like blueberries or raspberries for a fruity burst and a colorful appearance.
How do I store leftover strawberry shortcake cookies?
Store your cookies in an airtight container at room temperature for up to one week or freeze them for up to six months for longer freshness.
Can I make the cookie dough ahead of time?
Yes! You can prepare the dough in advance and keep it in the freezer until you’re ready to bake. This allows you to enjoy fresh cookies whenever you want.
Strawberry Shortcake Cookies
Ingredients
Crumb Mixture
- 1/4 cup granulated sugar
- 1 tbsp light brown sugar packed
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- 1/2 teaspoon clear vanilla extract
Cookie Dough
- 12 tbsp unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup shortcake crumbs from an earlier recipe
- 2/3 cup diced fresh strawberries
- 1 teaspoon lemon juice
Instructions
Preparation and Crumb Mixture
- Preheat your oven to 300°F (150°C).
- In a medium bowl, combine granulated sugar, light brown sugar, all-purpose flour, baking powder, canola or vegetable oil, and clear vanilla extract. Stir until a crumbly mixture forms.
- Spread the crumb mixture onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely.
Preparing Strawberry Mixture and Cookie Dough
- In a small bowl, toss together diced strawberries and lemon juice and let sit for enhanced flavor.
- In a large mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, mix together all-purpose flour, fine sea salt, baking soda, and baking powder.
- Gradually stir the dry mixture into the wet ingredients until almost combined. Gently fold in the shortcake crumbs and chopped strawberries.
Shaping and Baking
- Using a medium cookie scoop, scoop the dough onto a parchment-lined baking sheet, spacing each scoop apart.
- Press additional shortcake crumbs onto the tops of each scoop for added texture.
- Chill the tray in your freezer for at least 2-3 hours; overnight is preferable.
- Preheat your oven to 350°F (180°C). Once chilled, bake cookies for 9-11 minutes or 12-14 minutes for larger cookies until edges turn golden brown.
- Let cool on a wire rack for at least 15 minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!