Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies capture all the classic flavors of strawberry shortcake but in a convenient, handheld form that’s perfect for picnics, parties, or just enjoying with your afternoon tea.

Why You’ll Love These Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are truly special! The tender, biscuit-like texture combined with pockets of juicy strawberries creates a cookie that’s not too sweet and absolutely irresistible. I love how the edges get slightly crisp while the center stays soft and cake-like. The optional sanding sugar on top adds the perfect sparkle and crunch. Trust me, once you try these Strawberry Shortcake Cookies, they’ll become a seasonal staple in your baking rotation!

Recipe Ingredients

• 6 ounces fresh strawberries
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup granulated sugar
• 3 tablespoons cold unsalted butter
• ⅓ cup heavy cream, plus 1 tablespoon, chilled
• 1 tablespoon sanding sugar for topping (optional)

How To Make Strawberry Shortcake Cookies

1. Preheat the oven to 350°F and line a cookie sheet with a silicone mat or piece of parchment paper.
2. Hull and dice the strawberries into pieces no larger than ¼”.
3. In a medium bowl, combine the flour, baking powder, salt, and sugar. Stir with a fork until well blended.
4. Add the butter and blend it into the flour mixture using a pastry cutter or two knives. You could also use your fingertips to rub the butter throughout the flour mixture. When ready, the dough will have a coarse texture and the butter will be evenly dispersed.
5. Add the heavy cream and strawberries to the dough. Stir just until combined, being careful not to crush the strawberries too much.
6. Scoop 12 balls of dough onto the cookie sheet, and sprinkle sanding sugar on top of each cookie.
7. Bake for 20 minutes.
8. Immediately move the cookies to a wire rack and cool completely before serving.

Expert Tips

• Make sure your butter and cream are COLD! This is essential for creating that perfect shortcake texture in your Strawberry Shortcake Cookies.
• Don’t overmix the dough once you add the strawberries or you’ll end up with pink cookies rather than white cookies with strawberry chunks.
• Use a cookie scoop if you have one for evenly sized cookies that will bake at the same rate.
• These cookies should be slightly underbaked for the perfect texture – they should be just barely golden on the bottom.
• Pat your diced strawberries with a paper towel to remove excess moisture before adding them to the dough.

Recipe Variations & Possible Substitutions

I sometimes mix things up with my Strawberry Shortcake Cookies by trying different berries or additions. Here are some ideas:

Try using half strawberries and half blueberries for a patriotic twist. You can also substitute the strawberries entirely with raspberries or blackberries.

For a citrusy kick, add ½ teaspoon of lemon or orange zest to the dough.

If you’re out of heavy cream, you can use half-and-half in a pinch, though the cookies won’t be quite as rich.

White chocolate chips make a delicious addition – just fold in ¼ cup with the strawberries.

Serving and Pairing Suggestions

These Strawberry Shortcake Cookies are wonderful on their own, but I love to elevate them for special occasions. Try serving them with a scoop of vanilla ice cream for a deconstructed strawberry shortcake experience!

They pair beautifully with afternoon tea, especially Earl Grey or a fruity herbal blend. For a brunch spread, I’ll often serve these alongside mimosas or a strawberry lemonade.

During strawberry season, I like to create a strawberry-themed dessert board with these cookies as the star, surrounded by chocolate-dipped strawberries and small glasses of strawberry mousse.

Storage and Reheating Tips

My Strawberry Shortcake Cookies are definitely best enjoyed the same day they’re baked, when the contrast between the tender cookie and the fresh strawberries is at its peak. However, if you have leftovers:

Store cookies in an airtight container at room temperature for up to 2 days. Beyond that, the moisture from the strawberries will make them too soft.

If you want to prepare ahead, you can freeze the unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding 2-3 minutes to the baking time.

Recipe FAQs

Can I use frozen strawberries? I don’t recommend it for these Strawberry Shortcake Cookies. Frozen strawberries release too much moisture when thawed and will make your cookies soggy.

Why did my cookies spread too much? Your butter or cream might have been too warm. Make sure all ingredients are properly chilled before mixing.

Can I make the dough ahead of time? Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking.

Are these cookies supposed to be soft? Absolutely! These Strawberry Shortcake Cookies are more like a cross between a biscuit and a cookie, so they should have a tender, cake-like interior.

Troubleshooting Tips

If your dough seems too wet after adding the strawberries, sprinkle in a tablespoon of flour at a time until it reaches a scoopable consistency.

For cookies that aren’t browning properly, try placing them on a higher rack in your oven for the last few minutes of baking.

If the strawberries are making your cookies too moist in the center, try dicing them smaller and removing more moisture with paper towels before adding them to the dough.

Remember, these Strawberry Shortcake Cookies are meant to be rustic and homemade-looking, so don’t worry if they’re not perfectly uniform!

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