These Strawberry Shortcake Cookies are like tiny bites of summer! They have soft, chewy centers filled with bits of juicy strawberries and a light, sweet flavor that makes them hard to resist.
Making these cookies is a fun and simple treat. They pair perfectly with a glass of milk or can be enjoyed on their own. I love sneaking an extra one while they’re warm from the oven! 🍓
Ingredients & Substitutions
Butter: Unsalted butter adds the right creaminess without unwanted saltiness. If you’re short on butter, try half coconut oil or margarine for a dairy-free twist.
Sugars: The blend of granulated and brown sugar gives a great balance of sweetness and moisture. If you want to reduce sugar, use a sugar substitute or cut down a bit, but be careful not to ruin the texture.
Strawberries: Fresh strawberries bring the flavor! You can swap them with blueberries or raspberries for a different fruit experience. Just make sure the substitute fruit is equally fresh for the best taste.
Flour: All-purpose flour works perfectly here, but if you’re gluten-free, almond or coconut flour can be a good alternative. Just remember, the texture may differ slightly!
Shortbread cookie crumbs: These add crunch. You can crush any buttery cookie if you don’t have shortbread, or even use graham cracker crumbs for a unique flavor.
How Can You Get Fluffy Cookies Every Time?
Creating fluffy cookies starts with the creaming method—mix the butter and sugars until light and fluffy. This step aerates the mixture, helping cookies rise nicely. Remember, take your time here!
- Beat the butter and sugars for about 3-5 minutes to incorporate air.
- Make sure your egg is at room temperature to blend well.
- Don’t overmix the dough once you add the dry ingredients; mix until just combined for the best texture.
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1/2 cup shortbread cookie crumbs (store-bought or homemade)
For Garnish:
- Additional fresh strawberries
- Shortbread cookie crumbs (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 12-15 minutes to bake, with some additional cooling time. In total, you can expect around 40 minutes from start to enjoying these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper so your cookies won’t stick and will bake evenly.
2. Cream the Butters and Sugars:
In a large mixing bowl, use a spatula or a hand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the egg and the vanilla extract to the butter and sugar mixture until everything is well combined. This adds moisture and flavor to your cookies!
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step makes sure that the leavening agents are evenly distributed in the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. It’s okay if the dough looks a little lumpy; over-mixing can make your cookies tough.
6. Fold in Strawberries and Shortbread Crumbs:
Now, carefully fold in the diced fresh strawberries and shortbread cookie crumbs. You want to do this gently to keep those strawberries intact and evenly spread throughout the dough.
7. Scoop the Dough:
Use a tablespoon or cookie scoop to portion out the cookie dough onto your prepared baking sheet. Make sure to space them about 2 inches apart as they will spread while baking.
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are golden and the centers look set. Keep an eye on them to avoid over-baking!
9. Cool Down:
Once baked, take them out and let them sit on the baking sheet for a few minutes until they firm up. Then, transfer the cookies to a wire rack to cool completely. This step is important for getting the right texture!
10. Serve and Enjoy:
For a lovely presentation, garnish your delicious strawberry shortcake cookies with additional fresh strawberries and a sprinkle of shortbread crumbs if you’d like. Now you’re ready to enjoy your sweet treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! However, it’s best to thaw them first and drain any excess moisture to prevent the dough from becoming too wet. Pat the thawed strawberries dry with a paper towel before folding them into the batter.
What Can I Substitute for Shortbread Cookie Crumbs?
If you don’t have shortbread cookie crumbs, you can substitute them with graham cracker crumbs, vanilla wafer crumbs, or even crushed cookies of your choice. Each will give a slightly different flavor, but they will work well in the recipe!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure they’re completely cooled before wrapping them tightly with plastic wrap or in a freezer bag.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time. Simply cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 15 minutes before scooping and baking as directed.
