Strawberry Shortcake Cookies Recipe Easy & Delicious Treat

If you’re a fan of strawberry shortcake and cookies, you’re about to experience the ultimate mash-up. These Strawberry Shortcake Sandwich Cookies combine the buttery richness of shortcake with the creamy sweetness of strawberry filling. Imagine biting into soft, crumbly cookies with a luscious strawberry center—it’s pure bliss! This recipe is easy to follow, perfect for any occasion, and guaranteed to impress your family and friends. Trust me, once you try these, they’ll become a household favorite.

The Story Behind Strawberry Shortcake Sandwich Cookies

Strawberry shortcake has been a classic dessert for centuries, originating from European kitchens where shortcake biscuits were paired with fresh fruit and cream. Over time, the dessert made its way to America, evolving into the layered cake version we know today. But as a cookie enthusiast, I wanted to create something portable and just as delicious—thus, the Strawberry Shortcake Sandwich Cookie was born!

This recipe reflects my love for combining traditional flavors with modern twists. It’s inspired by summer afternoons spent picking strawberries at the local farm and enjoying shortcakes at family picnics. These cookies are especially wonderful during strawberry season, though you can make them year-round thanks to store-bought preserves. Whether it’s for a birthday party, a bake sale, or a cozy night in, these cookies are always a hit.

Ingredients: Choosing the Best for Your Strawberry Shortcake Cookies

Let’s break down the ingredients that make these cookies so irresistible!

• Unsalted Butter: The base of any good cookie. Look for high-quality butter with a creamy texture for that melt-in-your-mouth effect.
• Granulated Sugar: Gives the cookies their sweetness. You can also use cane sugar for a slightly richer flavor.
• All-Purpose Flour: The foundation of the cookie dough. If you’re gluten-sensitive, a 1:1 gluten-free baking flour works well as a substitute.
• Baking Powder: Provides a subtle lift, ensuring the cookies are light and tender.
• Vanilla Extract: Adds depth and a hint of warmth. Go for pure vanilla if possible—it makes a big difference!
• Strawberry Preserves: The star of the filling. Choose a brand with minimal added sugar for a natural strawberry flavor, or make your own if you’re feeling adventurous.
• Heavy Cream: Used in the dough for richness. You can substitute it with coconut cream for a dairy-free option.
• Powdered Sugar: For sprinkling and optional glaze if you want to dress up your cookies.

Seasonal tip: If it’s strawberry season, consider making a fresh strawberry compote for the filling—it’s worth the extra effort!

Equipment Needed: Simple Tools for Perfect Cookies

You don’t need fancy gadgets to make these cookies, just the basics:

• Mixing Bowls: One large and one small for wet and dry ingredients.
• Hand or Stand Mixer: Makes creaming the butter and sugar a breeze. A wooden spoon works too, but it takes more elbow grease!
• Rolling Pin: Essential for flattening the dough evenly.
• Cookie Cutter: A round or scalloped cutter works best for that shortcake vibe.
• Baking Sheets: Line them with parchment paper to prevent sticking.
• Offset Spatula: For spreading the strawberry filling with precision.

Pro tip: If you don’t have a cookie cutter, use the rim of a glass or jar lid—it works like magic!

Preparation Method: Step-by-Step Guide to Strawberry Shortcake Sandwich Cookies

Follow these steps for cookie perfection:

1. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (240g) of all-purpose flour and 1 tsp of baking powder.
3. Cream the butter and sugar: In a large bowl, beat 1/2 cup (115g) of unsalted butter with 1/2 cup (100g) of granulated sugar until fluffy, about 2-3 minutes.
4. Add wet ingredients: Mix in 1 tsp of vanilla extract and 3 tbsp of heavy cream until combined.
5. Combine wet and dry: Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.
6. Roll out the dough: On a lightly floured surface, roll the dough to about 1/4-inch thickness.
7. Cut the cookies: Use your cookie cutter to cut an even number of cookies. Place them on the prepared baking sheets.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely.
9. Assemble the sandwiches: Spread 1 tsp of strawberry preserves onto the bottom of one cookie and top with another to make a sandwich.
10. Optional glaze: Dust the finished cookies with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk.

Tip: If the dough feels sticky, chill it in the fridge for 20-30 minutes before rolling it out.

Cooking Tips & Techniques

Here are some tips to ensure your cookies come out perfect:

• Chill the dough: If the dough is too soft, chilling helps it firm up for easier handling.
• Don’t overmix: Overworking the dough can make the cookies tough instead of tender.
• Use parchment paper: It prevents sticking and ensures even baking.
• Spread evenly: When adding the filling, make sure it’s spread evenly to avoid a sticky mess.
• Taste the preserves: Adjust the sugar in the recipe if your preserves are too sweet.

And if your cookies crack a little during baking? Don’t worry—they’re rustic and homemade, which makes them even more charming!

Variations & Adaptations

Want to mix things up? Try these variations:

• Chocolate lovers: Add mini chocolate chips to the dough or drizzle melted chocolate onto the finished cookies.
• Seasonal adaptation: Use raspberry or apricot preserves instead of strawberry for a different fruity twist.
• Gluten-free option: Swap out the all-purpose flour for a gluten-free baking mix.
• Dairy-free version: Replace butter with vegan butter and heavy cream with coconut cream.
• Personal twist: I once added a pinch of cinnamon to the dough—it added a warm, cozy flavor!

Serving & Storage Suggestions

Here’s how to make the most of your cookies:

• Serving: Serve at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of iced tea pairs beautifully too.
• Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: Freeze unassembled cookies for up to 3 months. Thaw, assemble, and enjoy!
• Reheating: Warm the cookies gently in the oven at 300°F (150°C) for 5 minutes to refresh their texture.

Fun fact: The flavors deepen after a day or two, so they taste even better as leftovers!

Nutritional Information & Benefits

Here’s an estimate per cookie:

• Calories: 150
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g
• Sugar: 10g

These cookies are a treat, but they also contain real fruit from the preserves, offering a bit of vitamin C. If you opt for a fresh strawberry compote, you’ll boost the nutritional value even more. Just be mindful of the sugar content if you’re watching your intake.

Conclusion

These Strawberry Shortcake Sandwich Cookies are the perfect way to enjoy a classic dessert in cookie form. They’re sweet, buttery, and bursting with fruity flavor. Whether you stick to the original recipe or try one of the variations, this dessert is sure to bring smiles to your table.

I love how these cookies combine nostalgia with simplicity, and I hope you’ll love them as much as I do. Give them a try, share them with your friends, and let me know how they turn out in the comments below. If you post a picture on social media, tag me—I’d love to see your creations!

Happy baking, and remember: the best cookies are the ones made with love!

FAQs

Can I use fresh strawberries for the filling?

Yes! You can make a fresh compote by cooking chopped strawberries with sugar and lemon juice until thickened.

How do I prevent the cookies from sticking?

Use parchment paper or a silicone baking mat on your baking sheets—it works like a charm!

Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free baking mix.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking.

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