Strawberry Shortcake Cookies Recipe

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These Strawberry Shortcake Cookies are a delightful treat that combines the buttery richness of a shortcake with the sweetness of fresh strawberries—all in a soft, chewy cookie form. Perfect for spring and summer or anytime you’re craving something fruity and comforting, these cookies are easy to make and filled with fresh strawberry flavor in every bite.

Ingredients

• 1 ½ cups fresh strawberries (diced): Fresh strawberries add natural sweetness and a burst of color to the cookies.
• 2 teaspoons lemon juice: A splash of lemon juice enhances the strawberry flavor and balances sweetness with a touch of acidity.
• ½ cup granulated sugar: Adds sweetness and helps give the cookies a light, crisp edge.
• 2 cups all-purpose flour: Provides structure to the cookies, making them tender yet sturdy.
• ½ teaspoon baking powder: Adds a bit of lift, giving the cookies a slight rise.
• ¼ teaspoon salt: Balances the sweetness and enhances overall flavor.
• ½ cup unsalted butter (softened): Gives the cookies a rich, buttery flavor.
• ¾ cup powdered sugar: Used to achieve a delicate sweetness and a softer texture.
• 1 large egg: Binds the ingredients together, ensuring the cookies hold their shape.
• 1 teaspoon vanilla extract: Adds a subtle depth of flavor that complements the strawberries.

How to Make Strawberry Shortcake Cookies

Step 1: Prepare the Strawberries

In a small bowl, combine the diced strawberries and lemon juice. Set aside to allow the strawberries to release their juices and get lightly marinated.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.

Step 3: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the powdered sugar and continue beating until well combined. Mix in the egg and vanilla extract until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this could make the cookies tough.

Step 5: Fold in the Strawberries

Gently fold in the diced strawberries and any remaining juice from the bowl. The dough will be soft and slightly sticky, which is perfect for these tender cookies.

Step 6: Shape the Cookies

Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should be soft but set. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions

Can I use frozen strawberries?

Fresh strawberries are recommended for this recipe to avoid excess moisture that could make the cookies too soft. If you use frozen strawberries, thaw them first and pat them dry to reduce extra liquid.

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them to keep the strawberries fresh.

Can I make the dough ahead of time?

Yes, you can make the dough up to a day ahead. Store it in the refrigerator, then bring it to room temperature before baking.

What can I use if I don’t have lemon juice?

Lemon juice adds a bit of brightness, but if you don’t have any on hand, you can substitute it with a small amount of orange juice or even leave it out.

Why are my cookies spreading too much?

If the cookies are spreading too much, try chilling the dough for 15-20 minutes before baking. Also, make sure your butter isn’t too soft, as overly soft butter can cause cookies to spread more.

Can I add other berries to this recipe?

While strawberries are the star of this recipe, you can experiment by adding raspberries or blueberries. Just be cautious of extra moisture from other fruits.

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