Strawberry Shortcake Cookies Recipe

If you’re craving something soft, buttery, and bursting with fresh strawberry goodness, I’ve got just the thing for you. This Strawberry Shortcake Cookies Recipe is hands down one of my favorites—it combines crumbly shortbread, juicy strawberries, and just the right amount of sweetness in every bite. Trust me, once you try this recipe, you’ll keep coming back for more because these cookies have that perfect homemade charm and taste that’s impossible to resist.

Ingredients You’ll Need

Each ingredient here works together to create that classic strawberry shortcake vibe you love, but in cookie form. Using fresh strawberries is absolutely key—they bring freshness and that juicy pop you’re after. And don’t skip the homemade shortbread crumbs—they add the perfect buttery crunch that really sets this recipe apart.

• All-purpose flour: You’ll need this for both the shortbread crumbs and the cookie dough; use good quality for the best texture.
• Granulated sugar: Provides sweetness and helps with that tender crumb.
• Light brown sugar: Adds a touch of molasses flavor and moisture, which I love for giving the cookies a bit more chew.
• Baking powder: Helps the crumbs and cookies rise just enough without making them cakey.
• Melted butter: For the crumbs, make sure it’s cooled slightly to avoid melting the sugar prematurely.
• Unsalted butter: Room temperature but still cool to the touch; this ensures your dough creams properly without becoming greasy.
• Baking soda: Works alongside baking powder for lift and a tender bite.
• Salt: A pinch balances the sweetness and enhances flavor.
• Large egg and egg yolk: Gives moisture and richness—don’t skip the yolk; it’s the secret to that soft texture.
• Vanilla extract: Adds warmth and depth to the flavor.
• Fresh strawberries: Dice them small and pat dry if they’re extra juicy to avoid soggy cookies.

Variations

What I really love about this Strawberry Shortcake Cookies Recipe is how easy it is to make it your own. Whether you want to swap in other berries, add a hint of lemon, or make a gluten-free version, there are lots of ways to customize these cookies and keep them fresh every time you bake.

• Berry Swap: I’ve tried blueberries and raspberries instead of strawberries—they’re delicious and still juicy, just chop them finely like the strawberries.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend with xanthan gum included for the best structure in the cookies.
• Citrus Zest: Adding a teaspoon of lemon or orange zest to the dough brightens the flavor and complements the strawberries beautifully.
• Chocolate Chips: A little white chocolate or milk chocolate chip folded in pairs wonderfully with the strawberry flavor.

How to Make Strawberry Shortcake Cookies Recipe

Step 1: Whip Up the Shortbread Crumbs

Start by preheating your oven to 325°F (163°C) and lining a small baking sheet with parchment paper. Then, mix the flour, sugars, and baking powder together. Slowly stir in the melted butter a couple teaspoons at a time using a fork until you’ve got crumbly, streusel-like crumbs. Spread them out evenly on your baking sheet and bake for 15 minutes until they turn that perfect light golden brown. Let them cool fully before using—they’ll add incredible texture and flavor to your cookies.

Step 2: Prep the Dry Ingredients and Strawberries

Meanwhile, whisk together your flour, baking powder, baking soda, and salt in a bowl and set it aside. Dice your fresh strawberries small—about the size of mini chocolate chips works best—and if they’re juicy, give them a gentle pat dry with a paper towel to prevent sogginess.

Step 3: Cream Butter and Sugars, Then Mix It All Up

In a large bowl, cream your cool (but still touchably cool) room-temperature butter with the granulated and brown sugars until light and fluffy, taking about 2-3 minutes with an electric mixer on medium speed. Add the egg, egg yolk, and vanilla extract, mixing until smooth. Reduce the mixer speed to low and slowly add the dry ingredients, mixing until mostly combined with just a few flour streaks left—that means you haven’t overworked the dough. Now fold in half of the shortbread crumbs and the fresh strawberries gently, so they stay intact.

Step 4: Chill Dough to Develop Flavors and Texture

Cover the dough and chill it in the fridge for at least 2-3 hours. I know, this is the hardest part to wait for, but cooling the dough lets the flavors meld and the texture firm up, which is key for perfectly chewy cookies with pockets of crunch from those shortbread crumbs.

Step 5: Scoop, Bake, and Garnish

When ready, preheat your oven to 375°F (190°C) about 20-30 minutes ahead so it’s hot and steady. Line one or two large baking sheets with parchment paper. Use a medium cookie scoop—about 2 tablespoons—to portion out the dough onto the sheets, spacing them about 3 inches apart because they’ll spread a little. Bake for 10-12 minutes, until the edges are set and lightly golden. Let the cookies cool right on the baking sheet for 10 minutes; while still warm, sprinkle the remaining shortbread crumbs over them so they’ll stick deliciously. Then transfer the cookies to a wire rack to cool fully.

How to Serve Strawberry Shortcake Cookies Recipe

Garnishes

I love garnishing these cookies with a little powdered sugar dusted over the top for a classic look, but freshly whipped cream or a dollop of vanilla ice cream on the side turns them into an irresistible treat. Sometimes I even add a fresh mint leaf for a pop of color and a subtle fresh note.

Side Dishes

These cookies are perfect with a cup of afternoon tea or coffee. For a festive brunch, I pair them with fruit salad or a simple yogurt parfait topped with granola and extra berries—it balances the sweetness perfectly.

Creative Ways to Present

For parties, I like arranging these cookies on a pretty platter with fresh strawberry slices and edible flowers scattered around. You can even stack them into mini towers separated by whipped cream to create cute cookie shortcake bites—like a deconstructed dessert. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Store the cooled cookies in an airtight container at room temperature. I’ve kept mine fresh for up to 4-5 days this way, and they maintain their soft, chewy texture well. Just avoid stacking them tightly so the shortbread crumbs on top stay intact.

Freezing

You can freeze the cookie dough balls (unbaked) on a parchment-lined tray, then transfer them to a freezer bag once frozen solid. Whenever you’re ready for a treat, bake them straight from frozen—adding a minute or two to the bake time. This way, you always have delicious strawberry shortcake cookies ready on demand.

Reheating

If you want to enjoy these a little warm, pop them in a preheated oven at 300°F for about 5 minutes. This refreshes that just-baked softness without drying them out, and I love eating them this way with a cold glass of milk.

FAQs

Final Thoughts

I absolutely love how these Strawberry Shortcake Cookies Recipe turn out every single time—soft, buttery, with just the right sweetness and little pops of fresh strawberry. When I first tried this recipe, I was hooked by the unique combination of shortbread crumbs in the dough and on top, which give a satisfying crunch with each bite. I think you’ll enjoy baking and sharing them as much as I do; they’re perfect for everything from afternoon snack time to impressing friends at your next gathering. So go ahead, give this recipe a try—I promise these cookies will make your kitchen smell amazing and your taste buds super happy!

Print