Irresistible Strawberry Shortcake Cookies Recipe

Who says you need a whole cake to enjoy the deliciousness of strawberry shortcake? These strawberry shortcake cookies are like little bites of summer, even in cooler months. Soft, buttery cookies with fresh strawberries and white chocolate chips, all drizzled with a sweet vanilla glaze—these treats are sure to become a new favorite! Perfect for a weekend baking project or a sweet treat for family and friends, these cookies taste just as good as they look.

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Ingredients

• 1 ½ cups all-purpose flour – This forms the base of your cookie dough, giving it structure. Spoon and level your flour for accurate measurement.
• ½ teaspoon baking soda – Aids in the rise and gives these cookies a soft, pillowy texture.
• ¼ teaspoon salt – Enhances the flavors and balances the sweetness.
• ½ cup unsalted butter, softened – Adds rich flavor and moisture to the cookies. Leave it out at room temperature for easier creaming.
• ½ cup granulated sugar – For that perfect cookie sweetness.
• ¼ cup brown sugar – Adds a hint of caramel flavor and helps the cookies stay soft.
• 1 large egg – Acts as a binder and helps with the chewy texture.
• 1 teaspoon vanilla extract – Enhances the overall flavor, bringing out the sweetness of the strawberries and white chocolate.
• ¾ cup fresh strawberries, chopped – The star ingredient! Chop them small so you get a burst of strawberry in every bite.
• ½ cup white chocolate chips – Adds a creamy, sweet flavor that complements the strawberries beautifully.
• Glaze: ½ cup powdered sugar + 1-2 tablespoons milk + ¼ teaspoon vanilla extract – A simple vanilla glaze for that sweet finish.

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How to Make Strawberry Shortcake Cookies

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Chop the strawberries and set them aside.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Add the egg and vanilla extract, mixing until smooth.

Step 3: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, or the cookies will become tough.

Step 4: Fold in Strawberries and White Chocolate Chips

Gently fold in the chopped strawberries and white chocolate chips. The dough will be sticky, but that’s okay! Avoid over-mixing as the strawberries can release juice.

Step 5: Shape and Bake

Using a cookie scoop or spoon, drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden. The centers might look slightly undercooked—that’s perfect for soft cookies.

Step 6: Add the Vanilla Glaze

While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle it over the cooled cookies with a spoon for that beautiful finishing touch.

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Equipment Needed

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• Baking Sheet – A good-quality baking sheet for even baking.
• Mixing Bowls – Essential for preparing your dough and glaze.
• Hand Mixer or Stand Mixer – For easily creaming the butter and sugar.
• Cookie Scoop – Helps create evenly sized cookies.
• Whisk – For making the smooth vanilla glaze.

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Frequently Asked Questions

Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the dough, which can make the cookies soggy.

How do I store these cookies?
Store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.

Can I skip the white chocolate chips?
Absolutely! If you’re not a fan of white chocolate, you can omit it, or try adding a different type of chocolate or nuts for variety.

What can I use instead of a vanilla glaze?
A dusting of powdered sugar would also be lovely on these cookies if you prefer something lighter than a glaze.

Why are my cookies spreading too much?
Too-warm butter or an overmixed dough could cause excessive spreading. Make sure the butter is just softened and avoid over-mixing once you add the flour.

Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. Chilling helps control spreading as well.

What’s the best way to drizzle the glaze?
Use a spoon to drizzle or transfer the glaze to a small plastic bag, snip the corner, and pipe it over the cookies for a neater look.

Conclusion

I hope you enjoyed this delicious recipe for strawberry shortcake cookies! They’re soft, sweet, and filled with fresh strawberries, perfect for any occasion. If you loved this recipe, be sure to share it on Facebook with the buttons below or save it on Pinterest to enjoy later. Happy baking!

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