Strawberry Shortcake Cookies
These strawberry shortcake cookies capture all the flavors of the classic dessert in a soft, chewy cookie! Bursting with fresh strawberries and vanilla, with optional white chocolate chips for extra richness. Perfect for summer baking, gifts, or anytime cravings.
Ingredients
Dry Ingredients:
- 280 g all-purpose flour (sifted)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp heavy cream (optional, for richness)
Add-Ins:
- 1 cup fresh strawberries, finely chopped and patted dry
- ½ cup white chocolate chips (optional)
Optional Garnishes:
- Powdered sugar
- Pink glaze (mix 1 cup powdered sugar + 2 tbsp milk + 1 drop red food coloring)
Instructions
Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pat chopped strawberries dry with paper towels to remove excess moisture.
Make Dough:
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugars until fluffy. Add eggs, vanilla, and cream (if using).
- Gradually mix in dry ingredients until just combined.
- Gently fold in strawberries and white chocolate chips.
Bake:
- Scoop 2-tbsp dough balls onto sheets, spacing 2 inches apart.
- Bake 12-15 minutes until edges are golden.
Cool & Decorate:
- Let cool 5 minutes on sheets, then transfer to a rack.
- Dust with powdered sugar or drizzle with pink glaze if desired.
Notes
- Storage: Keep in an airtight container for 2-3 days. Freeze dough for up to 2 months.
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Substitutions:
- Gluten-free: Use 1:1 GF flour blend.
- Vegan: Use dairy-free butter and flax eggs.
- No fresh strawberries? Use ½ cup freeze-dried strawberries (crushed).
- Tip: Chill dough 30 minutes if too sticky.
Nutrition
Calories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9g
Tried this recipe?Let us know how it was!