Delicious Strawberry Shortcake Cookies You’ll Love Baking
Indulge in these Strawberry Shortcake Cookies that blend fresh strawberries and cream flavors into a soft, buttery treat.
Equipment
- - Mixing bowls
- - Baking sheet
- - Parchment paper
- - Hand mixer
- - Cookie scoop
Ingredients
For the Cookies
- 3 medium strawberries finely chopped
- 1 tablespoon fresh lemon juice adds brightness
- 1 tablespoon granulated sugar for macerating strawberries
- 2 cups all-purpose flour sturdy yet tender base
- 1/2 teaspoon baking powder for rise
- 1/2 teaspoon baking soda balances acidity
- 1/4 teaspoon salt enhances flavors
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar adds sweetness
- 1/4 cup brown sugar adds caramel flavor
- 1 large egg binds ingredients
- 1.5 teaspoons vanilla extract for flavor
- 4 oz cream cheese optional, for creaminess
- 2 tablespoons powdered sugar optional, for dusting
Instructions
How to Make Strawberry Shortcake Cookies
- In a small bowl, mix the finely chopped strawberries with lemon juice and granulated sugar. Let it sit for 10 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, blend together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, mixing gently.
- Fold in the strawberries carefully.
- Using a cookie scoop, portion out the dough and place them on the prepared sheet.
- Bake for 18-20 minutes until golden brown.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.