Strawberry Shortcake Cookies Recipe | Soft, Sweet Treats

Some recipes taste like sunshine in cookie form. These Strawberry Shortcake Cookies do exactly that buttery, soft, and dotted with bits of sweet strawberries and crumbly shortcake pieces. In under three hours (including chill time), you’ll pull from the oven 18 golden cookies that smell like summer mornings and taste like dessert happiness.

Why You’ll Love These Strawberry Shortcake Cookies

The Perfect Texture

Each bite balances a chewy cookie center with crisp, buttery shortcake crumbs. They’re soft enough to melt in your mouth, yet hold together beautifully. Every cookie feels bakery-perfect without needing fancy tools or endless steps.

Fresh Strawberry Flavor

Fresh strawberries shine through. The lemon juice brightens their sweetness, while a touch of vanilla ties everything together. Unlike artificial flavors, you get the juicy real-deal taste warm, fragrant, and slightly tangy.

Easy, Foolproof Method

The recipe uses basic pantry staples and a simple two-part method. You’ll bake the crumb base first, then fold it into the cookie dough. Even beginners can follow along confidently. Once chilled, the dough bakes into thick, soft cookies that taste just as good as they look.

Ingredients You’ll Need

For the Shortcake Crumbs

• ¼ cup granulated sugar
• 1 tbsp packed light brown sugar
• 6 tbsp all-purpose flour
• ½ tsp baking powder
• 4 tbsp canola or vegetable oil
• ½ tsp vanilla extract

For the Cookie Dough

• ⅔ cup finely diced fresh strawberries
• 1 tsp lemon juice
• 12 tbsp unsalted butter, room temperature
• 1 cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 2 cups + 2 tbsp all-purpose flour
• 1 tsp fine sea salt
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup reserved baked shortcake crumbs

Ingredient Notes and Smart Substitutions

Use room temperature butter and eggs to create that creamy, fluffy texture. If you’re out of canola oil, vegetable oil works just as well. Always dice strawberries finely to avoid excess moisture and uneven baking.

Step-by-Step Instructions

Make the Shortcake Crumbs

Preheat your oven to 300°F and line a baking sheet with parchment. Mix sugars, flour, baking powder, oil, and vanilla until crumbly. Spread onto the tray and bake for 15–18 minutes until golden. Cool completely and set aside.

Prep the Strawberries

Toss diced strawberries with lemon juice. Let them rest while you mix the dough. This step helps them hold shape and keeps the cookies bright and flavorful.

Mix the Wet Ingredients

Cream butter, brown sugar, and granulated sugar until fluffy. Add the egg, yolk, and vanilla, and mix just until smooth.

Combine the Dry Ingredients

In a separate bowl, whisk flour, salt, baking soda, and baking powder. Gradually add the dry mix to the wet ingredients until almost combined.

Fold Everything Together

Gently fold in the shortcake crumbs and strawberries. Mix slowly to avoid crushing the fruit. The dough will be thick and slightly sticky that’s perfect.

Chill the Dough Properly

Scoop dough onto lined trays and top with extra crumbs. Freeze for at least 2–3 hours, or overnight. This chilling step keeps the cookies chewy and helps the flavors deepen.

Bake the Cookies to Perfection

Preheat oven to 350°F. Bake chilled dough 9–11 minutes for medium cookies or 12–14 minutes for large ones. Once the edges turn golden, remove and cool on the sheet for 15 minutes before transferring.

Expert Tips for Perfect Strawberry Shortcake Cookies

Measuring Flour the Right Way

Always spoon and level your flour or use a kitchen scale. Too much flour makes cookies dense and dry.

Why Room Temperature Ingredients Matter

Soft butter and eggs blend better, trapping air for light, fluffy texture. Cold ingredients can lead to uneven mixing and spreading.

How to Dice Strawberries for Best Results

Cut them into fine, even pieces about pea-sized. This prevents pockets of moisture and helps the cookies bake evenly.

Preventing Overspreading and Overbaking

Freeze the dough before baking and watch the oven closely. Pull them out when edges set but centers still look soft. They’ll continue to bake on the sheet.

Storage and Freezing Guide

Storing Freshly Baked Cookies

Keep cooled cookies in an airtight container at room temperature for up to four days. They stay soft and flavorful.

Freezing Cookie Dough for Later

Freeze unbaked dough balls in airtight packaging for up to one month. You can bake them straight from frozen just add a minute or two to the baking time.

Thawing and Baking from Frozen

If you prefer, let frozen dough thaw in the fridge for a few hours before baking. The texture remains perfect either way.

Frequently Asked Questions

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Conclusion

These Strawberry Shortcake Cookies taste like everything sweet about summer, wrapped in buttery crumbs and juicy fruit. Whether you bake them for a picnic, brunch, or just because, they’ll win over everyone at the table. You can share your own version or pin this recipe on Pinterest and follow along on Facebook for more dessert stories from my kitchen.

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