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–+ servings
Delicious strawberry shortcake cookies with fresh strawberries and cream.
Callie Brooks

Strawberry Shortcake Cookies

Deliciously soft cookies bursting with fresh strawberries, capturing the essence of summertime shortcake in a hand-held treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Tender crumb; can substitute part with cake flour for a cakier texture.
  • 1 tablespoon baking powder Provides lift.
  • 1/4 teaspoon salt Use less if using salted butter.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Preferably unsalted for better control of salt.
  • 3/4 cup granulated sugar Can reduce by 1-2 tablespoons if strawberries are sweet.
  • 1 large egg Binds the dough.
  • 1 teaspoon vanilla extract Adds flavor.
Main Ingredients
  • 1 cup fresh strawberries, diced Use ripe but firm berries; small dice helps keep the dough from getting soggy.
Glaze
  • 1 cup powdered sugar For sweetness.
  • 2 tablespoons milk Use plant milk for a dairy-free version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer for 2–3 minutes until creamy and pale.
  4. Add the egg and vanilla, beating until just smooth and combined.
  5. Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined, avoiding overmixing.
  6. Gently fold in the diced strawberries using a rubber spatula, keeping the pieces intact.
  7. Drop rounded spoonfuls (about 2 tablespoons each) of the dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
  1. Bake for 12–15 minutes or until the edges are lightly golden and the centers are set. Rotate the pan halfway through if needed.
  2. Transfer the cookies to a wire rack and let cool completely before glazing.
Glazing
  1. Whisk the powdered sugar with milk until smooth, then drizzle over the cooled cookies. Let the glaze set for 10–15 minutes before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 100mgSugar: 8g

Notes

Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze for up to 2 months if needed, and glaze after thawing.

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