Strawberry shortcake cookies are like summer in your mouth—imagine biting into a soft, buttery cookie bursting with sweet strawberry goodness. The aroma wafts through the kitchen, making even non-cookie lovers weak in the knees. You can practically hear the angels singing as you prepare these delightful treats that evoke memories of warm days and family gatherings.
I remember the first time I baked these cookies; my kitchen was filled with laughter and flour flying everywhere. My kids eagerly helped, and we ended up with more dough on our faces than on the baking sheet. These cookies quickly became our go-to for potlucks and sunny picnics, bringing smiles to friends and family alike.
Why You'll Love This Recipe
- These strawberry shortcake cookies are easy to whip up, making them perfect for last-minute gatherings
- Their delicious flavor balances sweet strawberries with buttery cookies, creating an irresistible treat
- With their charming appearance, they’re sure to impress anyone at your next event
- Versatile enough to be enjoyed any time of year, they bring a taste of summer whenever you crave it
Baking these cookies has always been a hit during family gatherings, with everyone reaching for seconds and thirds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A staple in every kitchen; it provides structure to your cookies without being too heavy.
Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste preferences.
Baking Powder: This helps the cookies rise and become fluffy; don’t skip it!
Salt: Just a pinch enhances all flavors beautifully; it’s a magical ingredient.
Butter: Use unsalted butter for better control over salt levels; it creates that rich, buttery flavor.
Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they can be diced or sliced based on your preference.
Eggs: They bind everything together and add richness; use large eggs for best results.
Vanilla Extract: Pure vanilla extract adds depth to the flavor profile; never settle for imitation!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures an even bake right from the start—no one wants soggy bottoms!
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well-combined. The mixture should look like fluffy clouds.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy, then gradually add sugar while mixing until light and fluffy—about 3-5 minutes will do. This step is key for that melt-in-your-mouth texture.
Add Eggs and Vanilla: Beat in eggs one at a time along with vanilla extract until fully incorporated. The batter should smell heavenly by now—if you’re not tempted to eat it raw, check your pulse!
Combine Mixtures with Strawberries: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Gently fold in diced strawberries—be careful not to squish them too much; we want those juicy pockets of fruit!
Scoop onto Baking Sheet: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet about two inches apart. They’ll spread out as they bake—like me after Thanksgiving dinner.
Bake Until Golden Brown: Bake for 12-15 minutes or until edges are lightly golden. Your kitchen will smell irresistibly sweet—try not to eat them straight off the tray!
Enjoy these delightful strawberry shortcake cookies fresh from the oven or store them in an airtight container if you can resist!
You Must Know
- Strawberry shortcake cookies perfectly blend moist, tender cookies with fresh strawberries for a delightful summer treat
- Their beautiful golden-brown edges and soft centers create an irresistible aroma that will have everyone flocking to the kitchen
- Don’t forget a sprinkle of powdered sugar for that extra touch!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Cream butter and sugar, then add eggs and vanilla. Mix dry ingredients separately, combine with the wet mix, and fold in strawberries before baking for 12-15 minutes.
Add Your Touch
Feel free to swap out strawberries for raspberries or blueberries for a different flavor twist. You can also add lemon zest for a refreshing zing or sprinkle some chopped nuts for added crunch.
Storing & Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. For reheating, pop them in the microwave for about 10 seconds to restore their soft texture.
Chef's Helpful Tips
- Always chop strawberries into uniform pieces to ensure even distribution throughout the batter
- Avoid overmixing the dough; this keeps your cookies light and fluffy
- If you want extra sweetness, drizzle some honey on top before serving
I remember the first time I made strawberry shortcake cookies; my friends couldn’t believe how delicious they were! They vanished within minutes, leaving only crumbs and happy smiles behind.
FAQ
Can I use frozen strawberries in strawberry shortcake cookies?
Yes, but make sure to thaw and drain excess moisture before using them.
What can I do if my cookie dough is too sticky?
Chill it in the refrigerator for about 30 minutes to make it easier to handle.
How do I know when my cookies are done baking?
The edges should be lightly golden while the centers remain soft and slightly underbaked.
Strawberry Shortcake Cookies
Strawberry shortcake cookies are a delightful blend of soft, buttery cookies and fresh strawberries, bringing the taste of summer to every bite. These irresistible treats are perfect for potlucks, picnics, or simply satisfying your sweet cravings. With their charming appearance and mouthwatering aroma, they are sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries (diced)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until creamy. Gradually add sugar and mix until light and fluffy.
- Beat in the eggs one at a time along with the vanilla extract.
- Gently fold the dry ingredients into the wet mixture; then fold in the diced strawberries.
- Scoop rounded tablespoons of dough onto a lined baking sheet, spaced about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
