Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are soft, buttery, and bursting with fresh strawberries—perfect for summer gatherings or afternoon snacks.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced and patted dry
- 1 tablespoon flour (for tossing strawberries)
- Optional: 1 tablespoon turbinado sugar for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined.
- Toss diced strawberries with 1 tablespoon of flour, then gently fold them into the dough.
- Chill the dough for 15–30 minutes (optional but recommended).
- Using a cookie scoop, place 2-tablespoon-sized mounds on the baking sheet, spaced 2 inches apart.
- Sprinkle tops with turbinado sugar if using.
- Bake for 16–20 minutes until edges are golden and tops are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh, firm strawberries for best results.
- Do not overmix the dough—this keeps the cookies tender.
- Chilling the dough helps reduce spreading while baking.
- Cookies can be frozen for up to 2 months.
- Gluten-free flour can be substituted 1:1 with xanthan gum included.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://recipeeasily.com/strawberry-shortcake-cookies-recipe/