There’s something truly special about the fresh, vibrant flavors of summer—especially when they come together in these Strawberry Shortcake Cookies! Imagine biting into a soft, buttery cookie adorned with luscious bits of strawberries and a light crunch from those shortcake crumbs sprinkled on top. Each cookie is a delightful medley of sweet and fruity goodness, and it takes me back to sun-soaked picnics and those joyful moments shared with loved ones. I find myself making these cookies whenever I crave something sweet that celebrates the season.
What I love about these cookies is how they come together surprisingly fast, making them a perfect treat for busy afternoons or spontaneous gatherings. Whether you’re hosting friends for a weekend brunch, looking for an afternoon snack, or just want to brighten up your weekday dessert routinue, these cookies won’t disappoint. And trust me, if you have any leftovers (which is rare!), they store beautifully, keeping that soft texture intact for days!
WHY I LOVE STRAWBERRY SHORTCAKE COOKIES
I can’t express enough how much I adore Strawberry Shortcake Cookies! They truly hit that sweet spot of being incredibly easy and undeniably delicious. The bright flavors of ripe strawberries paired with the buttery cookie base make for a treat that’s both comforting and elegant. Whether you serve them at a fancy dinner or enjoy them solo over a cup of coffee, they’re a true winner at my table!
STRAWBERRY SHORTCAKE COOKIES INGREDIENTS
The magic of these Strawberry Shortcake Cookies truly lies in the harmony among the ingredients. Each one plays its part to create cookies that are simultaneously sweet, rich, and comforting. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- ¼ CUP GRANULATED SUGAR: This sweet start helps create a tender, delightful cookie.
- 1 TBSP LIGHT BROWN SUGAR (PACKED): Brings a hint of molasses for a deeper flavor and moisture.
- 6 TBSP ALL-PURPOSE FLOUR: This adds structure, ensuring our cookies hold their shape.
- ½ TEASPOON BAKING POWDER: A little lift to make sure the cookies are perfectly tender.
- 4 TBSP CANOLA OR VEGETABLE OIL: Keeps the cookie moist and gives it a lovely chewiness.
- ½ TEASPOON CLEAR VANILLA EXTRACT: Enhances the sweetness beautifully without overlapping.
- ⅔ CUP DICED FRESH STRAWBERRIES: The star ingredient that makes these cookies burst with fresh flavor.
- 1 TEASPOON LEMON JUICE: Brightens the strawberry flavor, making it pop even more!
- 12 TBSP UNSALTED BUTTER (ROOM TEMPERATURE): Rich and creamy, it adds a luscious texture and flavor.
- 1 CUP LIGHT BROWN SUGAR (PACKED): Adds depth and that irresistible caramel note.
- ¼ CUP GRANULATED SUGAR: Essential for sweetening the base of our dough.
- 1 LARGE EGG (ROOM TEMPERATURE): Acts as a binder for the dough.
- 1 LARGE EGG YOLK (ROOM TEMPERATURE): Extra richness, making the cookies tender and delicious.
- 1 TEASPOON VANILLA EXTRACT: Because who doesn’t love that classic vanilla aroma?
- 2 CUPS + 2 TBSP ALL-PURPOSE FLOUR: The foundation of our cookie dough for structure.
- 1 TEASPOON FINE SEA SALT: Balances the sweetness and enhances the flavors.
- 1 TEASPOON BAKING SODA: Works with the baking powder for ideal texture.
- ½ TEASPOON BAKING POWDER: Adds more lift for that perfect, tender cookie.
- ½ CUP SHORTCAKE CRUMBS: Use from the above recipe for that all-important crunch on top!
SUBSTITUTIONS AND TIPS
Need a swap? Here are a few easy substitutions for your Strawberry Shortcake Cookies:
- Canola Oil: You can use melted coconut oil for a different flavor (though it won’t be quite as neutral).
- Fresh Strawberries: Frozen strawberries can work in a pinch, but be sure to drain them well to avoid sogginess.
- Light Brown Sugar: If you don’t have it on hand, regular brown sugar will work just fine but may change the flavor slightly.
- Butter: Margarine can be used, but the cookies won’t have the same rich flavor.
For the best texture, make sure all your ingredients are at room temperature—especially the eggs and butter, which are crucial for proper mixing!
KITCHEN TOOLS YOU’LL NEED
- Medium mixing bowl
- Small bowl for strawberries
- Whisk
- Cookie scoop (2-tablespoon size)
- Parchment paper
- Baking tray (large)
- Wire rack
HOW TO MAKE STRAWBERRY SHORTCAKE COOKIES
Let’s dive into creating these delightful Strawberry Shortcake Cookies. I’ve broken down the process into simple steps, so follow along, and you’ll have a delicious batch in no time. We’re aiming for perfectly soft cookies with a burst of strawberry goodness in every bite!
Preheat the Oven
First things first, preheat your oven to 300 F/150 C. This sets the stage for perfect baking.
Create the Shortcake Crumbs
In a medium bowl, combine ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, 4 tablespoons canola oil, and ½ teaspoon clear vanilla extract. Stir until crumbs form. Spread this mixture out on a parchment-lined baking tray and bake for 15-18 minutes, or until golden brown. This step is key for that crunchy topping! Once done, set aside to cool completely.
Toss Those Strawberries
In a small bowl, toss the ⅔ cup diced fresh strawberries with 1 teaspoon lemon juice. Set aside. This mixture will form the flavorful heart of your cookies.
Cream the Butter and Sugars
In a mixing bowl, cream 12 tablespoons unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy. You want it to look pale and airy.
Mix in Eggs and Vanilla
Now, mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until just combined. This is when your dough really starts to come together!
Combine Dry Ingredients
Next, mix in 2 cups + 2 tablespoons all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, and ½ teaspoon baking powder until almost combined. Don’t worry if it’s not all mixed in yet—we’re getting close!
Fold in Strawberries and Shortcake Crumbs
Gently fold in ½ cup of the shortcake crumbs (reserving the rest for the tops of the cookies) and the chopped strawberries. If the strawberries are particularly juicy, strain the juice before adding them to the cookie dough! This will help keep your cookies from becoming soggy.
Scoop It Out!
Scoop the dough with a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball to enhance that texture. You can even use a large (3-tablespoon) cookie scoop for those bakery-style cookies!
Chill, Chill, Chill!
Chill the tray in the freezer for at least 2-3 hours, but overnight is best! This step is crucial for maintaining the shape while baking.
Bake to Golden Perfection
When you’re ready, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You’ll know they’re done when the edges are just starting to turn golden brown.
Add Final Touches
After baking, feel free to press more shortcake crumbs into the top and more diced strawberries if desired. It just makes them look even prettier!
Let Cool and Enjoy!
Let the tray cool on a wire rack for at least 15 minutes before gently removing each cookie. Now, take a moment to admire your beautiful cookies before digging in!
HOW TO STORE STRAWBERRY SHORTCAKE COOKIES
These delightful cookies can be stored at room temperature in an airtight container for up to 3 days. If you want them to last longer, keep them in the refrigerator for about 3-4 days. For those times when you want to save some for later, let them cool completely, then freeze them in an airtight container for 2-3 months. Thaw them at room temperature before enjoying! Reheating in the oven for just a few minutes will make them taste freshly baked again!
TIPS FOR SUCCESS
- Make sure all your ingredients are at room temperature for the best texture.
- Don’t skip chilling the dough. It’s key to ensuring your cookies don’t spread too much while baking.
- Use fresh strawberries for the best flavor—frozen can be watery!
- Keep an eye on the cookies while they bake; ovens can vary on time!
- Feel free to experiment with the amount of strawberry if you love that fruity flavor!
SERVING SUGGESTIONS
- Serve your cookies with a dollop of whipped cream on top for that shortcake feel!
- Pair them with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy with a refreshing glass of iced tea or lemonade on warm days.
- Garnish with mint leaves for an extra pop of color and freshness.
- Arrange on a beautiful platter for a lovely presentation at gatherings!
Now that you have all the tips and tricks, it’s time to roll up your sleeves and make these delightful Strawberry Shortcake Cookies! You’ll be so pleased with the results, trust me!
