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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

Soft, fluffy cookies bursting with the sweet and tangy flavor of fresh strawberries, perfect for summer picnics or indulgent treats at home.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) heavy cream
  • 1 cup fresh strawberries, diced (about 1/4 inch)

Instructions

  1. Wash, hull, and dice the strawberries into small pieces (about 1/4 inch). Pat them dry with a paper towel to remove excess moisture.
  2. In a mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
  3. In a separate bowl, cream 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy (about 2-3 minutes).
  4. Mix in 1 egg, 1 teaspoon vanilla extract, and 2 tablespoons (30ml) heavy cream until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  6. Gently fold in the diced strawberries using a spatula.
  7. Cover the bowl and refrigerate the dough for 30 minutes.
  8. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  9. Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 12-15 minutes, or until the edges are slightly golden. The centers will look soft but will firm up as they cool.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Notes

Chilling the dough is essential to prevent spreading and ensure the cookies hold their shape. For extra flavor, toss the diced strawberries in a teaspoon of sugar and let them sit for 10 minutes before adding them to the dough.

Nutrition

Keywords: Strawberry Shortcake Cookies, Summer Dessert, Easy Cookie Recipe, Fresh Strawberries