These Strawberry Shortcake Cookies are soft, sweet, and bursting with juicy strawberry goodness. They’re like little bites of summer that are perfect with a glass of milk!
Every time I make them, my kitchen smells so good, it’s hard to wait for them to cool. They’re best right out of the oven, but good luck saving some for later! 🍓
Key Ingredients & Substitutions
Flour: All-purpose flour is a must for these cookies, giving them the right structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just be sure it has xanthan gum to mimic the texture.
Butter: Unsalted butter allows you to control the saltiness of your cookies. If you’re in a pinch, you can use salted butter, just omit the added salt in the recipe. For a dairy-free alternative, coconut oil or a vegan butter can work just as well.
Brown Sugar: This gives the cookies a nice depth of flavor. If you’re out of brown sugar, you can substitute with granulated sugar plus a bit of molasses (1 tablespoon for every cup of granulated sugar) or use coconut sugar for a less processed option.
Strawberries: Fresh strawberries are key for that juicy, fruity taste. If strawberry season is over, feel free to swap in with another berry like raspberries or blueberries for a different twist.
Shortbread Cookies: Using crushed shortbread adds a delicious buttery crunch. If you’d like to avoid store-bought cookies, you can crumble some homemade biscuits or even use graham crackers.
How Do I Cream Butter and Sugar Together Properly?
Creaming butter and sugar well is essential for the texture of these cookies. It incorporates air into the mixture, resulting in light and fluffy cookies. Here’s how to do it right:
- Start with softened butter; it should be at room temperature. This helps it blend easily with the sugar.
- Use a hand mixer or stand mixer on medium speed. Mix the butter until smooth before adding sugar.
- Gradually add the brown and granulated sugars, mixing for about 3-5 minutes until the mixture is fluffy and pale.
Keep an eye on the mixture, as overmixing can lead to denser cookies. Enjoy this step; it’s like a magic mix that sets up the perfect cookie base!
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- ½ cup crushed shortbread cookies or cookie crumbs
For Topping (Optional):
- Additional crushed shortbread cookies
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and an additional 12-15 minutes to bake. Once you’ve baked the cookies, allow an extra 5 minutes to cool on the baking sheet before you enjoy them. So, in total, set aside about 40 minutes for making these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, get a baking sheet and line it with parchment paper. This will prevent the cookies from sticking later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure everything is well combined, then set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer or a stand mixer to cream the softened butter, brown sugar, and granulated sugar together. Beat until the mixture becomes light and fluffy. It should look nice and smooth!
4. Combine Wet Ingredients:
Add the large egg and vanilla extract to your butter mixture, mixing until everything is nicely combined. This adds a lovely flavor to your cookies!
5. Incorporate the Dry Mix:
Gradually add the bowl of dry ingredients to the wet ingredients. Mix just until everything is incorporated—there’s no need to overdo it!
6. Fold in Strawberries and Shortbread:
Now it’s time to gently fold in the diced strawberries and crushed shortbread cookies. Make sure they’re evenly distributed throughout the dough for tasty bites in every cookie!
7. Scoop the Dough:
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet. Space them about 2 inches apart to give them room to spread. If you wish, sprinkle a few additional crushed shortbread crumbs on top of each one.
8. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. Look for lightly golden edges and set centers—they’re done when they look like cookies!
9. Cool Before Serving:
Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack where they can cool completely. This way, they won’t be too hot when you dive in!
10. Enjoy!
Your Strawberry Shortcake Cookies are now ready! Enjoy them with a glass of milk or your favorite cup of tea. They’re perfect for sharing, or just for yourself—they’re that good!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture in the dough. Pat them dry with paper towels before dicing and folding them into the cookie mixture for best results!
Do I Need to Chill the Dough Before Baking?
Chilling the dough is not necessary for this recipe, but if you prefer slightly thicker cookies, you can refrigerate the dough for about 30 minutes before baking. This helps the cookies maintain their shape during baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can place them in the fridge for up to a week or freeze them for up to 2 months. Just make sure they are completely cooled before freezing!
Can I Substitute the Shortbread Cookies With Another Type?
Absolutely! If you don’t have shortbread cookies on hand, you can use crushed vanilla wafers or graham crackers. Just keep in mind that this may slightly alter the flavor and texture of the cookies, but they’ll still be delicious!
