The aroma of freshly baked strawberry shortcake cookies wafts through the air like the sweetest melody, promising a delightful treat with every bite. Imagine soft, buttery cookies bursting with juicy strawberries and topped with whipped cream—pure bliss!
These strawberry shortcake cookies are perfect for celebrating sunny days or simply indulging in a moment of sweetness. They remind me of warm summer afternoons spent at grandma’s house, where her kitchen was always filled with laughter and the sweet scent of baked goods.
Why You'll Love This Recipe
- These strawberry shortcake cookies are incredibly easy to make, perfect for bakers of any level
- The burst of fresh strawberries combined with buttery cookie goodness is irresistible
- Their vibrant colors make them a stunning addition to any dessert table
- These versatile treats can be enjoyed alone or paired with whipped cream for added indulgence
Baking these delightful strawberry shortcake cookies brings back memories of my family eagerly awaiting their warm arrival from the oven.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use a good quality flour for a perfectly textured cookie that holds its shape well.
- Baking Powder: This will help your cookies rise beautifully; make sure it’s fresh for the best results.
- Granulated Sugar: Sweeten your dough and enhance the natural flavors of strawberries; feel free to adjust based on taste.
- Unsalted Butter: Always choose unsalted butter so you can control the saltiness; it adds richness to your cookies.
- Fresh Strawberries: Select ripe, juicy strawberries; they should be fragrant and deep red for maximum flavor.
- Eggs: Use large eggs to bind everything together nicely; they add moisture and richness to the dough.
- Vanilla Extract: A splash of pure vanilla enhances sweetness; avoid imitation extracts for the best flavor.
- Whipped Cream (optional): Perfect as a topping if you want some extra indulgence; homemade is always best!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This simple step ensures even baking while preventing any sticky mess.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and sugar until well combined. This creates a light mixture that will form the cookie base.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy before adding sugar gradually. The mixture should turn fluffy and pale—this means you’re on the right track!
Add Eggs and Vanilla: Incorporate one egg at a time into your butter-sugar mix along with vanilla extract. Beat until fully blended—this helps create a smooth dough.
Fold in Strawberries: Gently fold diced strawberries into the dough using a spatula. Be careful not to crush them too much; we want those lovely fruit pieces intact!
Scoop and Bake: Scoop tablespoon-sized portions onto prepared baking sheets about two inches apart. Bake for 12-15 minutes or until edges are lightly golden brown—your kitchen will smell heavenly!
Let cool on wire racks before serving. If you’re feeling extra fancy, top each cookie with whipped cream and a slice of fresh strawberry!
Now that you’ve made these scrumptious strawberry shortcake cookies, get ready for compliments from friends and family! Enjoy them during sunny picnics or cozy evenings at home with loved ones—they’re sure to bring smiles all around.
You Must Know
- Strawberry shortcake cookies are a delightful twist on the classic dessert
- They combine soft, buttery cookies with fresh strawberries and whipped cream
- The vibrant colors and sweet aromas create an irresistible treat that will have everyone asking for seconds
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Prepare your baking sheet while mixing your dough to save time. Bake the cookies until golden, ensuring they maintain a soft center.
Add Your Touch
Feel free to swap out strawberries for other fruits like blueberries or raspberries for a unique flavor. Adding a hint of lemon zest can also elevate the cookie’s taste.
Storing & Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. To enjoy them warm, pop them in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- This strawberry shortcake cookie recipe is simple yet satisfying
- Use fresh strawberries for the best flavor and texture; frozen ones may make your cookies soggy
- Always let your cookies cool before topping them with whipped cream to prevent melting
Sharing these strawberry shortcake cookies with friends always brings smiles and laughter, especially when they try to guess my secret ingredient!
FAQ
Can I use frozen strawberries for strawberry shortcake cookies?
Using fresh strawberries provides the best flavor and texture for these cookies.
How do I ensure my cookies are soft and chewy?
Avoid overbaking; take them out when they are slightly undercooked.
What can I substitute for dairy in this recipe?
Consider using almond milk or coconut cream as dairy-free alternatives for whipped topping.
Delicious Strawberry Shortcake Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Delight in the sweetness of strawberry shortcake cookies, a perfect blend of buttery goodness and fresh strawberries. These cookies are an irresistible treat for any occasion!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh strawberries, diced
- 2 large eggs
- 1 tsp vanilla extract
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and sugar.
- In another bowl, beat softened butter until creamy; gradually add sugar until fluffy.
- Mix in eggs one at a time along with vanilla extract until smooth.
- Gently fold in diced strawberries.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are golden brown. Let cool on wire racks.
- Top with whipped cream and a slice of strawberry if desired.
Notes
- Swap strawberries for blueberries or raspberries for a twist.
- Add lemon zest for an extra flavor boost.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg