Strawberry Shortcake Cookies Recipe

I recently whipped up a batch of homemade strawberry cookies using unsalted butter, fresh strawberries, and all-purpose flour. The biscuit-like texture meets a sweet glaze made with powdered sugar and vanilla. This recipe is a playful nod to the classic shortcake dessert, shining in each truly delightful, fruity bite indeed.

I always get excited when I come up with something that puts a new twist on a classic dessert, and these Strawberry Shortcake Cookies did just that. I love how the buttery, biscuit-like base is made with 2 cups of all-purpose flour, 2 tsp of baking powder, and a pinch of salt.

Then I add in 1/2 cup of cold unsalted butter cut into cubes and 1/2 cup granulated sugar to give those cookies a firm, dreamlike texture. I mix in a large egg, 1 tsp of vanilla extract and 1/3 cup of whole milk so that every bite is full of flavor.

And of course, the best part is falling pieces of fresh strawberries mixed right into the dough. After baking, I top them with a simple glaze of 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract.

It’s a fun twist on a homemade strawberry cookie treat that will leave you craving more.

Why I Like this Recipe

I really love this recipe because it gives me a perfect mix of textures and flavors that feel both classic and unique. First off, I dig the buttery, tender cookie base that almost melts in your mouth, but still has a little bit of crunch at the edges. Second, the fresh strawberries bring a burst of natural sweetness and a hint of tartness that makes every bite exciting. Third, I appreciate how the glaze ties everything together by adding an extra layer of sugary goodness that reminds me of old-fashioned strawberry shortcake—but in a cookie form. Lastly, I enjoy making these cookies ’cause the whole process is super straightforward and fun, even when I mess up a little along the way.

These Strawberry Shortcake Cookies are like, really delicious and kind of nostalgic at the same time. They got this buttery, biscuit kind of vibe that works so well with the chunky pieces of fresh strawberries. When you drizzle the glaze over them while they’re still warm, it gives that extra sweetness that makes them even more irresistible. Even if they don’t turn out perfect every time, I still love ’em because they remind me of that classic strawberry shortcake dessert that I used to enjoy as a kid.

Ingredients

• All-purpose flour provides carbohydrates and structure which helps the cookies turn out soft and light.
• Unsalted butter adds rich flavor and tenderness making every bite indulgent and buttery.
• Granulated sugar sweetens the dough and creates a crisp texture while it offers energy.
• Fresh strawberries give natural sweetness, vitamins, and a slight tang that livens up each cookie.
• Powdered sugar glaze lends a smooth, sugary coat that makes the cookies extra appealing.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup whole milk
• 1 cup fresh strawberries, chopped into chunks
• Glaze:
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt.

3. In a separate large bowl, cream 1/2 cup cold unsalted butter (cut into cubes) and 1/2 cup granulated sugar until it’s smooth.

4. Beat in 1 large egg and 1 tsp vanilla extract into the butter mixture until well blended.

5. Gradually add the dry ingredients to the creamed mixture, alternating with 1/3 cup whole milk. Mix until just combined.

6. Gently fold in 1 cup chopped fresh strawberries making sure not to over mix the dough.

7. Use a spoon to drop dollops of dough onto the baking sheet, spacing them about 2 inches apart.

8. Bake the cookies for 12-15 minutes or until the edges are lightly golden.

9. While the cookies are baking, mix together 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract to create the glaze.

10. Remove the cookies from the oven, let them cool for a few minutes, and then drizzle the glaze on top while they are still warm. Enjoy your Strawberry Shortcake Cookies!

Equipment Needed

1. Oven (preheated to 375°F)
2. Baking sheet with parchment paper
3. Small bowl for whisking the dry ingredients
4. Large bowl for creaming the butter and sugar
5. Electric mixer or whisk for mixing
6. Measuring cups and spoons
7. Knife and cutting board for chopping the strawberries
8. Spoon for dropping dollops of dough onto the sheet
9. Spatula for gently folding the ingredients together
10. Small bowl for mixing the glaze
11. Cooling rack or plate to let the cookies cool

Hope this list helps and makes it easier for you to get everything ready!

FAQ

Strawberry Shortcake Cookies Recipe Substitutions and Variations

• All-purpose flour: You can try using a mix of whole wheat and cake flour (1 cup each) as a substitute for a slightly nuttier flavor.
• Unsalted butter: You may swap butter with coconut oil or vegan butter if you want a dairy-free twist. Just be sure it’s chilled if replacing cold butter.
• Granulated sugar: Light brown sugar can be used instead with equal amounts, though it might add a mild caramel taste.
• Whole milk: Almond milk or soy milk works fine as a substitute, just make sure its unsweetened to keep the recipe balanced.
• Fresh strawberries: If strawberries are outta season, frozen ones (thawed and drained) can be a good replacement though the texture might be a bit softer.

Pro Tips

1. Make sure your butter is super cold – you can even pop the cubes in the freezer for about 10 minutes before using it. It helps to create a flakier texture, so dont worry if it seems extra chilly!
2. When you’re folding in the strawberries, be really gentle – overmixing can break them down too much and make your cookies soggy.
3. If your dough feels a bit too sticky, try chilling it for 15 minutes before scooping out the cookies; it makes handling a lot easier.
4. Drizzle the glaze while the cookies are still warm because thats when they really soak in the flavor and stick better. Enjoy experimenting!