Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake into a hand-held treat that is soft, chewy, and bursting with fresh strawberry flavor.
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.
Notes
These cookies are best enjoyed fresh, straight from the oven or after they have cooled with the glaze on top. Store in an airtight container at room temperature for up to 3 days.