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.
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!
PrintIrresistible Strawberry Shortcake Cookies Recipe
Delightfully soft and bursting with fresh strawberries, these strawberry shortcake cookies are perfect for any sweet tooth. With a drizzle of vanilla glaze, they’re easy to make and hard to resist!
- Total Time: 27 minutes
- Yield: 20 cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries, chopped
- ½ cup white chocolate chips
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt. Set aside.
- Beat butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla, mixing until smooth.
- Gradually add dry ingredients to wet mixture, then fold in strawberries and white chocolate chips.
- Drop spoonfuls of dough onto baking sheet and bake for 10-12 minutes.
- Whisk glaze ingredients and drizzle over cooled cookies
Notes
For best results, make sure to gently fold in strawberries to avoid excess moisture.
Let cookies cool before glazing for a neater finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
