Name: Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2½ cups All-purpose flour; 1 tsp Baking powder; ¼ tsp Baking soda; ¼ tsp Salt; ½ cup Unsalted butter (softened); ½ cup Granulated white sugar; ¼ cup Light brown sugar (packed); 1 large Egg (room temperature); 1½ tsp Pure vanilla extract; ½ cup Half-and-half (or heavy cream); 1 cup Fresh strawberries (hulled & finely diced); ½ cup White chocolate chips (optional); 1 tbsp Raw cane sugar (for topping); 1 cup Powdered sugar (sifted); 1 – 2 tbsp Whole milk or half-and-half; ½ tsp Pure vanilla extract

Ingredients

2½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated white sugar

¼ cup light brown sugar, packed

1 large egg, room temperature

1½ tsp pure vanilla extract

½ cup half-and-half or heavy cream

1 cup fresh strawberries, hulled and finely diced

½ cup white chocolate chips (optional)

1 tbsp raw cane sugar (for topping)

For the vanilla glaze:

1 cup powdered sugar, sifted

1–2 tbsp whole milk or half-and-half

½ tsp pure vanilla extract

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.

Step 2: Wash, hull, and thoroughly dry the strawberries. Finely dice them, toss with 1 teaspoon of flour, and set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Using a mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 to 4 minutes until light and fluffy.

Step 5: Beat in the egg and vanilla extract until the mixture is smooth and creamy.

Step 6: Add the dry ingredients in two batches, alternating with the half-and-half. Stir gently and avoid overmixing to keep the cookies tender.

Step 7: Fold in the diced strawberries and white chocolate chips (if using) gently with a rubber spatula.

Step 8: Scoop about 3 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie top with raw cane sugar.

Step 9: (Optional but recommended) Refrigerate the scooped dough for 30 minutes to help the cookies hold a thicker shape during baking.

Step 10: Bake for 8 to 10 minutes or until the edges are golden brown. The centers will look slightly soft, which means they are perfectly baked.

Step 11: Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12: For the glaze, whisk together the powdered sugar, milk (start with 1 tablespoon), and vanilla extract until smooth. Drizzle the glaze over cooled cookies and let it set for 15 to 20 minutes before serving.

Tips & Variations

Use very ripe strawberries for the best natural sweetness and flavor in your cookies.

For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for the glaze.

White chocolate chips add a creamy sweetness, but you can omit them or substitute with chopped nuts for texture.

Chilling the dough is key for thicker cookies; if you prefer thinner cookies, bake immediately after scooping.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries can be very watery once thawed, which might make the dough too wet and affect the cookie texture. It’s best to use fresh strawberries for optimal results.

Why is the dough chilled before baking?

Chilling the dough helps the cookies hold their shape better, resulting in thicker, softer cookies instead of spreading too thin and becoming crisp.