Imagine your favorite strawberry shortcake, but in a delightful, bite-sized cookie form! These Strawberry Shortcake Cookies capture all the essence of the classic dessert – the sweet, juicy strawberries, the light and tender cake-like texture, and the creamy richness – transformed into a convenient and utterly irresistible treat. Perfect for spring and summer gatherings, or simply when you crave a taste of sunshine, these cookies are a refreshing twist on a beloved favorite. They’re easy to make, beautiful to look at, and guaranteed to be a hit with anyone who loves the fresh, vibrant flavors of strawberry shortcake.
The charm of these cookies lies in their ability to deliver a full dessert experience in a single bite. Each cookie boasts a soft, tender crumb infused with strawberry flavor, often enhanced by freeze-dried strawberries or fresh strawberry puree. They’re typically topped with a luscious cream cheese frosting or a simple glaze, and sometimes adorned with a fresh strawberry slice, mimicking the layers of a traditional shortcake. The balance of sweetness from the strawberries and the creamy topping, combined with the delicate cookie base, creates a harmonious flavor profile that’s both comforting and elegant. Get ready to bake a batch of these charming cookies and bring a little bit of summer joy to your kitchen!
Why You’ll Love This Recipe
- Classic Flavor, New Form: All the deliciousness of strawberry shortcake in a convenient cookie.
- Perfect for Any Occasion: Ideal for picnics, parties, or a delightful everyday treat.
- Visually Appealing: Beautifully colored and easily garnished for an impressive look.
- Kid-Friendly: A sweet and fruity treat that children will adore.
- Customizable: Easily adaptable with different toppings or fruit variations.
Ingredients You’ll Need
To bake these delightful Strawberry Shortcake Cookies, gather the following ingredients:
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk (or milk with 1/2 tbsp lemon juice/vinegar, let sit 5 mins)
- 1 cup fresh strawberries, finely diced (or ½ cup freeze-dried strawberries, crushed)
How to Make Strawberry Shortcake Cookies
Follow these steps to create a batch of these irresistible cookies:
Step 1: Prepare the Cookie Dough
Preheat your oven to 375°F (190°C). Line baking sheets 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 a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the finely diced fresh strawberries (or crushed freeze-dried strawberries).
Step 2: Bake the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Cream Cheese Frosting
While the cookies are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract and 2-3 tablespoons of milk (or heavy cream) until the frosting reaches a smooth, spreadable consistency. If the frosting is too thick, add more milk a teaspoon at a time. If it’s too thin, add more powdered sugar.
Step 4: Frost and Garnish
Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie. For an extra touch of freshness and visual appeal, garnish each cookie with a fresh strawberry slice and a small mint leaf, if desired. Serve immediately or store in an airtight container.
Helpful Tips for Success
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth, well-combined dough and frosting.
- Don’t Overmix: Overmixing the cookie dough can lead to tough cookies. Mix until just combined.
- Fresh vs. Freeze-Dried Strawberries: Fresh strawberries provide a burst of juicy flavor, but can add moisture to the dough. Freeze-dried strawberries offer a more concentrated strawberry flavor and won’t affect the cookie’s texture as much. Choose based on your preference.
- Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a silky-smooth consistency.
- Cool Cookies Completely: Do not frost warm cookies, as the frosting will melt. Ensure they are completely cool before applying the frosting.
- Storage: Store frosted cookies in an airtight container in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for best flavor.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: If using frozen strawberries, thaw them completely and pat them very dry with paper towels to remove excess moisture. Too much moisture can affect the cookie’s texture.
Q: How can I make these cookies more vibrant in color?
A: You can add a drop or two of red or pink food coloring to the cookie dough or the frosting to enhance the color, especially if using fresh strawberries that might not impart a strong color.
Q: Can I make a simple glaze instead of cream cheese frosting?
A: Yes, for a lighter option, you can make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk and a ¼ teaspoon of vanilla extract until smooth. Drizzle over cooled cookies.
Q: How long do these cookies last?
A: Stored in an airtight container in the refrigerator, these cookies will last for up to 3-4 days.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the unbaked cookie dough. Form it into a log, wrap it tightly in plastic wrap, and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
Conclusion
Strawberry Shortcake Cookies are a delightful and innovative way to enjoy the beloved flavors of a classic dessert in a convenient, bite-sized form. Their tender, strawberry-infused crumb and creamy frosting make them an irresistible treat for any occasion, from casual gatherings to elegant tea parties. Easy to bake and beautifully presented, these cookies are sure to become a new favorite in your recipe collection. So, embrace the sweet taste of summer and bake a batch of these charming cookies – they’re a little piece of shortcake heaven in every bite!
Strawberry Shortcake Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line baking sheets 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 a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the finely diced fresh strawberries (or crushed freeze-dried strawberries).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract and 2-3 tablespoons of milk (or heavy cream) until the frosting reaches a smooth, spreadable consistency. If the frosting is too thick, add more milk a teaspoon at a time. If it’s too thin, add more powdered sugar.
- Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie. For an extra touch of freshness and visual appeal, garnish each cookie with a fresh strawberry slice and a small mint leaf, if desired. Serve immediately or store in an airtight container.
