These Strawberry Shortcake Cookies are sweet and soft, bringing the taste of summer into every bite! With juicy strawberries and a buttery base, they’ll be your new favorite treat!
Honestly, who can resist cookies that remind you of strawberry shortcake? I love having these with a cup of tea. They’re just perfect for sharing—if you can manage not to eat them all first! 🍓
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe, as it gives you control over the saltiness. If you’re out of unsalted butter, stick with salted butter and just reduce the added salt slightly.
Sugars: The combo of granulated and brown sugar adds a nice depth of flavor. You can substitute brown sugar with coconut sugar for a healthier option, but it may slightly change the cookie’s color.
Fresh Strawberries: Fresh strawberries are key for that fruity flavor. If they’re out of season, try using frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture.
Shortbread Cookie Crumbles: While store-bought works well, homemade shortbread crumbles can really elevate these cookies. They add an extra buttery taste. You can also use graham cracker crumbs if needed for a different twist!
How Can You Ensure Your Cookies Don’t Spread Too Much While Baking?
Cookie spread is a common concern. To keep them thick, here are some simple tips.
- Make sure to chill the dough for at least 30 minutes before baking. This will help solidify the butter again.
- Use a cookie scoop to keep the dough portions uniform. This helps them bake evenly.
- Avoid overmixing when folding in the strawberries and crumbles to maintain their structure.
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup shortbread cookie crumbles (store-bought or homemade)
For Garnish:
- Extra strawberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and another 12-15 minutes to bake. Overall, you’ll be enjoying your homemade Strawberry Shortcake Cookies in about 35-40 minutes—perfect for a delightful treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and get a baking sheet ready by lining it with parchment paper. This will help the cookies bake evenly and make cleanup easier!
2. Cream the Butter and Sugars:
In a large mixing bowl, place the softened butter along with the granulated and brown sugars. Using a hand mixer or whisk, mix everything together until the mixture looks light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Now, crack the eggs into the bowl one at a time, making sure to mix well after adding each one. Then, stir in the vanilla extract for a lovely flavor.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the bowl with the wet ingredients. Mix until just combined—don’t worry if there are a few flour streaks left; overmixing can make the cookies tough.
6. Fold in Strawberries and Cookie Crumbles:
Gently fold the diced strawberries and shortbread cookie crumbles into the dough. Be careful to not overmix since you want those strawberry pieces to stay whole!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Bake the Cookies:
Place the baking sheet in the oven and bake your cookies for 12-15 minutes. Keep an eye on them; they should be lightly golden around the edges and the centers might still look a bit soft—that’s okay!
9. Cool the Cookies:
Once baked, take the cookies out of the oven and let them sit on the baking sheet for about 5 minutes. This helps them firm up a little before transferring them to a wire rack to cool completely.
10. Garnish and Serve:
If you like, top each cookie with a fresh strawberry half just before serving for that extra touch of sweetness and color. Enjoy these delicious Strawberry Shortcake Cookies with family and friends!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Make sure to thaw and drain them first to remove excess moisture, as this can affect the texture of your cookies. Pat them dry with a paper towel before adding to the dough.
What If I Don’t Have Shortbread Cookie Crumbles?
No worries! If you don’t have shortbread cookie crumbles, you can substitute them with crushed graham crackers or even some finely chopped nuts for added texture and flavor. Just use the same amount as specified in the recipe.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer longer storage, you can freeze them for up to 3 months. Just layer them between parchment paper in a freezer-safe container to prevent sticking!
Can I Add Other Fruits to This Recipe?
Absolutely! You can add other fruits like blueberries or raspberries to mix things up. Just keep in mind to use about 1 cup of diced fruit total to maintain the cookie’s texture. Enjoy experimenting!
