why make this recipe
Strawberry Shortcake Cookies are the perfect treat for any occasion. They combine the classic flavors of strawberry shortcake into a hand-held cookie form. These cookies are soft, chewy, and bursting with fresh strawberry flavor, making them a delightful treat for kids and adults alike. The addition of a sweet glaze adds the finishing touch that makes these cookies irresistible!
how to make Strawberry Shortcake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 2 tablespoons milk
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- Gently fold in the chopped strawberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden.
- While the cookies cool, make the glaze by whisking powdered sugar and milk together until smooth.
- Drizzle the glaze over the cooled cookies and let it set before serving.
how to serve Strawberry Shortcake Cookies
These cookies are best enjoyed fresh, straight from the oven or after they have cooled with the glaze on top. Serve them on a plate for dessert, with tea or coffee, or pack them for a picnic. They also make a lovely treat to share with friends and family during gatherings or special occasions.
how to store Strawberry Shortcake Cookies
To store these cookies, keep them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to place parchment paper between layers if stacking in a container.
tips to make Strawberry Shortcake Cookies
- Use fresh strawberries for the best flavor and texture. Avoid frozen strawberries as they can make the cookies mushy.
- Make sure the butter is softened to room temperature for easier mixing.
- Don’t overmix the dough after adding the flour to keep the cookies soft and fluffy.
- For a little extra flavor, consider adding a dash of lemon zest to the dough.
variation
You can easily customize these cookies! Try adding white chocolate chips or chopped nuts for a different texture. For a more intense strawberry flavor, you can use strawberry extract in place of some vanilla.
FAQs
Can I use frozen strawberries?
While it’s best to use fresh strawberries, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before adding them to the batter.
Can I skip the glaze?
Absolutely! The glaze adds sweetness and a nice finish, but you can enjoy the cookies plain if you prefer.
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough ahead of time. Just wrap it in plastic wrap and refrigerate for up to 2 days before baking. Enjoy your baking!
Strawberry Shortcake Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- Gently fold in the chopped strawberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges are golden.
Glazing
- While the cookies cool, make the glaze by whisking powdered sugar and milk together until smooth.
- Drizzle the glaze over the cooled cookies and let it set before serving.