Strawberry Shortcake Cookies Recipe

The mere thought of strawberry shortcake cookies brings a smile to my face. Imagine sinking your teeth into a soft cookie bursting with juicy strawberries and a hint of vanilla. It’s like a little piece of summer sunshine in every bite! The aroma wafting through your kitchen as they bake will have you dancing around like no one’s watching—unless your cat is giving you the side-eye.

These delightful treats have become my go-to when the craving hits or when I need an easy yet impressive dessert for gatherings. They remind me of those carefree summer afternoons spent picking strawberries with friends, laughing until our bellies hurt. Today, I’ll share this delightful recipe that will make your taste buds sing and your heart happy.

I still remember the day I brought these cookies to a potluck and witnessed everyone’s eyes light up when they took their first bite. Those smiles were priceless!

Essential Ingredients

Here’s what you’ll need to make these delicious cookies:

• All-Purpose Flour: This is the backbone of our cookie dough; use unbleached flour for best results.
• Granulated Sugar: Sweeten those strawberries and give our cookies a nice crisp edge.
• Baking Powder: This little magic powder helps our cookies rise and become fluffy.
• Salt: A pinch enhances all the flavors; don’t skip it!
• Unsalted Butter: Use room temperature butter for creamy blending; it adds rich flavor.
• Eggs: They help bind everything together; always use large eggs for consistency.
• Vanilla Extract: This adds warmth and depth; opt for pure vanilla if possible.
• Fresh Strawberries: Chop them into small pieces; they’re the star ingredient here!
• Powdered Sugar (for topping): A light dusting makes these cookies irresistibly pretty!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper while daydreaming about those gooey cookies.

Create the Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This mix should smell like sweet possibilities!

Cream the Butter: In another bowl, cream together the softened butter and granulated sugar until light and fluffy. You want it to look like clouds on a sunny day—light and airy!

Add Eggs and Vanilla: Mix in your eggs one at a time followed by that glorious splash of vanilla extract until smooth. Don’t be afraid to lick the spoon afterward!

Combine Everything: Gradually add the dry ingredients into your wet mixture until just combined. Gently fold in those gorgeous chunks of strawberries—this is where things get fruity!

Scoop and Bake: Using a cookie scoop (or two spoons if you’re feeling adventurous), drop mounds of dough onto prepared baking sheets about 2 inches apart. Bake for 12-15 minutes or until lightly golden on the edges.

Cool and Serve: Let your heavenly creations cool slightly before dusting with powdered sugar. Then grab that glass of milk because you’re in for a delightful treat!

Enjoy every crumb while dreaming up new ways to impress family and friends with your newfound cookie prowess!

Perfecting the Cooking Process

Start by creaming butter and sugars until fluffy, then add eggs and vanilla before gradually incorporating flour and strawberries. This sequence ensures even mixing and flavorful cookies.

Add Your Touch

Feel free to swap out strawberries for other berries like blueberries or raspberries for a fun twist. You can also add lemon zest for an extra zing!

Storing & Reheating

Store your strawberry shortcake cookies in an airtight container at room temperature for up to five days. If you need to reheat them, pop them in the microwave for 10-15 seconds.

I once baked these strawberry shortcake cookies for a picnic, and they disappeared faster than my friend could say “dessert.” Watching everyone’s delighted faces as they devoured them was priceless!

FAQ

Can I freeze strawberry shortcake cookies?

Yes, you can freeze them in an airtight container for up to three months.

What can I substitute for butter?

You can use coconut oil or vegan butter as a great alternative.

How do I know when my cookies are done?

They should be lightly golden around the edges but still soft in the center.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Delicious Strawberry Shortcake Cookies Recipe

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• Author: Sophie
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Savor the delightful taste of strawberry shortcake cookies, where buttery goodness meets juicy strawberries in every bite, perfect for any celebration or snack!

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Ingredients

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• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In another bowl, cream the softened butter and remaining sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
4. Gradually combine the dry ingredients with the wet mixture until just incorporated. Gently fold in the chopped strawberries.
5. Using a cookie scoop or tablespoons, drop mounds of dough onto prepared baking sheets about 2 inches apart.
6. Bake for 12-15 minutes or until lightly golden around the edges. Allow to cool slightly before dusting with powdered sugar.

Notes

•  For added flavor, consider mixing in lemon zest or other berries like blueberries or raspberries.
•  Chilling the dough for at least 30 minutes will help achieve thicker cookies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 8g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 20mg