Imagine biting into a warm, soft cookie bursting with the sweet, tangy flavor of strawberries! Strawberry Shortcake Cookies are a delightful treat that perfectly capture the essence of summer. Ideal for gatherings, picnics, or simply satisfying a sweet craving, these cookies combine the classic strawberry shortcake flavors with the convenience of a cookie. Trust me; once you try them, they might just become your new favorite dessert!
Why make this recipe
What makes this recipe special
There are countless reasons to whip up a batch of Strawberry Shortcake Cookies. For starters, they’re incredibly quick to prepare, making them a perfect choice for impromptu gatherings or as an after-school snack. These cookies combine the fluffy delicacy of traditional shortcake with the fun, portable format of a cookie, which makes them an instant hit with both kids and adults alike.
Imagine this: you have friends over for tea, and instead of heavy pastries, you treat them to these light, fruity cookies. The bright strawberry flavor and sweet glaze draw everyone in, creating smiles all around.
“These cookies were a huge hit at my brunch! They disappeared in minutes, and everyone begged for the recipe!” — Jane D., satisfied baker
How to make Strawberry Shortcake Cookies
Preparing Strawberry Shortcake Cookies
Making these cookies is a straightforward process that requires just a few steps. You’ll start by mixing the dry ingredients, cutting in the butter, and adding in those fresh strawberries. Then, a simple mixture of heavy cream and vanilla brings everything together. Finally, spoon the dough onto a baking sheet and watch as they transform into golden treats in the oven. With just a little patience for cooling, you’ll soon have warm, tender cookies ready for devouring.
Ingredients
Gather these items
To make these delicious cookies, you’ll need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons milk (for glaze)
If you’re looking for substitutions, you can use frozen strawberries instead, but fresh is highly recommended for the best flavor.
Directions
Step-by-step instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries to ensure they’re evenly distributed.
- In a separate bowl, mix the heavy cream and vanilla extract, and then incorporate it into the dry ingredients, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 15-18 minutes or until the edges turn golden brown.
- Allow the cookies to cool on a wire rack.
- For the glaze, whisk together powdered sugar and milk until you reach the desired consistency, then drizzle it over the cooled cookies.
How to serve Strawberry Shortcake Cookies
Best ways to enjoy it
These cookies shine on their own, but there are plenty of ways to enhance their serving experience. For an elegant touch, serve them alongside a scoop of vanilla ice cream. You can also pair them with fresh whipped cream and a sprinkle of additional strawberries for a beautiful dessert.
Feel free to arrange them on a decorative platter for special occasions; they make for an eye-catching centerpiece at any gathering!
How to store
Storage and reheating tips
To keep your Strawberry Shortcake Cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them! Place cooled cookies in a single layer in a freezer-safe bag or container. They can last up to three months in the freezer. Just thaw them at room temperature when you’re ready to enjoy them again.
Tips to make
Helpful cooking tips
For the best results, make sure your butter is very cold when you start mixing. This keeps the cookies tender and flaky. If you want an extra burst of flavor, consider adding a dash of lemon zest to the dough to brighten the strawberry taste.
When folding in the strawberries, be gentle to avoid breaking them apart too much; this will help maintain a nice texture and flavor throughout your cookies.
Variations
Creative twists
Feel free to experiment! You can substitute half of the all-purpose flour with almond flour for a nuttier flavor or try adding chocolate chips for a delightful twist. If you want to cater to different dietary needs, gluten-free flour can also be used for a gluten-free version of these cookies.
Common questions
Your questions answered
1. How long does it take to make Strawberry Shortcake Cookies?
Preparation and baking take about 30 minutes total, making them a quick and delightful dessert option.
2. Can I use frozen strawberries in this recipe?
Yes, you can! Just ensure that they’re thawed, drained, and cut into smaller pieces before adding them to the dough for the best results.
3. How can I make these cookies healthier?
You can reduce the sugar or opt for natural sweeteners, such as honey or maple syrup. Using whole wheat flour instead of all-purpose flour is another healthy alternative.
Now it’s time to gather your ingredients and start baking these delicious Strawberry Shortcake Cookies. Enjoy the delightful flavors and the smiles they bring!
Strawberry Shortcake Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter and Fruits
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, hulled and chopped
Wet Ingredients
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk (for glaze)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries to ensure they’re evenly distributed.
- In a separate bowl, mix the heavy cream and vanilla extract, and then incorporate it into the dry ingredients, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 15-18 minutes or until the edges turn golden brown.
- Allow the cookies to cool on a wire rack.
- For the glaze, whisk together powdered sugar and milk until you reach the desired consistency, then drizzle it over the cooled cookies.