There’s something wonderfully comforting about cookies that blend familiar flavors. These Strawberry Shortcake Cookies offer the delightful sweetness of strawberries, complemented by a soft, tender texture. They work well for cozy weeknights, casual gatherings, or even quiet moments with a cup of tea. Their simplicity also makes them a practical choice for baking at any time, inviting you to enjoy the process of creating something delicious in your own kitchen. Let’s step into this recipe together.

Why You’ll Love This Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies bring ease and reliability to your baking routine, offering a comforting flavor profile that balances sweetness with the freshness of strawberries. Their practical value lies in how they can fit into various occasions, whether as a snack or a treat to share. Each bite is a reminder of the everyday joy that home baking can bring.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Ingredients

• 1/4 cup granulated sugar (adds sweetness)
• 1 tbsp light brown sugar, packed (enhances moisture)
• 6 tbsp all-purpose flour (provides structure)
• 1/2 teaspoon baking powder (helps with leavening)
• 4 tbsp canola or vegetable oil (adds moisture and richness)
• 1/2 teaspoon clear vanilla extract (imparts flavor)
• 2/3 cup diced fresh strawberries (provides freshness and moisture)
• 1 teaspoon lemon juice (balances sweetness)
• 12 tbsp unsalted butter, room temperature (creates a tender texture)
• 1 cup light brown sugar, packed (adds sweetness and moisture)
• 1/4 cup granulated sugar (adds sweetness)
• 1 large egg, room temperature (binds ingredients)
• 1 large egg yolk, room temperature (adds richness)
• 1 teaspoon vanilla extract (enhances flavor)
• 2 cups + 2 tbsp all-purpose flour (provides structure)
• 1 teaspoon fine sea salt (enhances flavor)
• 1 teaspoon baking soda (helps with leavening)
• 1/2 teaspoon baking powder (helps with leavening)
• 1/2 cup shortcake crumbs (adds texture)

How to Make Strawberry Shortcake Cookies

Step 1. Begin by mixing the granulated sugar and light brown sugar in a bowl. The combination of these sugars will not only provide sweetness but also contribute to the cookies’ moisture and texture. Stir them until they are well combined and slightly fluffy.

Step 2. In the same bowl, add the all-purpose flour, baking powder, canola or vegetable oil, clear vanilla extract, diced fresh strawberries, and lemon juice. You want to mix these ingredients gently until everything is just combined to avoid overworking the dough. The strawberries will bring a fresh, fruity taste to contrast with the sugars.

Step 3. In another large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture appears light and airy. This step is important as it incorporates air into the dough, ensuring a nice rise and tender texture in your cookies.

Step 4. Incorporate the large egg and the large egg yolk into the creamed butter and sugar mixture, mixing until fully combined. The eggs serve as a binder, helping to hold all the ingredients together while adding richness to the overall flavor.

Step 5. Now add the vanilla extract to the mixture. This will enhance the overall flavor profile of the cookies, making them even more comforting. Mix until the vanilla is evenly dispersed throughout the batter.

Step 6. In another bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and additional baking powder. This will evenly distribute the dry ingredients and ensure that your cookies rise properly.

Step 7. Gradually mix the dry ingredient combination into the butter mixture until just combined. Be careful not to overmix, since too much mixing can lead to tougher cookies. You want a smooth batter that holds together well.

Step 8. Gently fold in the shortcake crumbs using a spatula or wooden spoon. These crumbs will add a delightful texture to the cookies, enhancing the shortcake experience with each bite.

Step 9. Preheat your oven according to your recipe guidelines and prepare a baking sheet with parchment paper. This will prevent the cookies from sticking and help them cook evenly.

Step 10. Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them a few inches apart to allow for spreading during baking. The dough should hold its shape but also flatten slightly as it bakes.

Step 11. Bake the cookies until they are golden around the edges and set in the middle. This visual cue will indicate that they are done and will ensure a perfect texture when they cool.

Step 12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. This will help them firm up slightly before transferring them to a wire rack for complete cooling.

Serving Suggestions

These Strawberry Shortcake Cookies are versatile in their serving options. They’re perfect for breakfast alongside coffee or tea for a cozy start to the day. They also make a delicious snack during the afternoon or a sweet finish to family meals. If you have leftovers, they can easily be enjoyed the next day, maintaining their delightful texture and flavor.

Pro Tips for Best Results

• Use room temperature ingredients for better blending and texture.
• Dice strawberries to a uniform size for even distribution in each cookie.
• Don’t overmix the dough after adding flour to keep cookies tender.
• Make sure to measure flour accurately for consistent results.
• Allow cookies to cool before storage to keep them from becoming soggy.

Common Mistakes to Avoid

1. Using cold ingredients: This can lead to a dense texture. Always ensure butter and eggs are at room temperature for the best result.
2. Overmixing the dough: This develops gluten, making the cookies tough. Mix just until combined to maintain a soft texture.
3. Not measuring flour properly: Too much or too little flour can affect the dough’s consistency. Use the spoon-and-level method for accuracy.
4. Skipping the cooling period: Transferring cookies too soon can cause them to break. Allow them to cool slightly on the baking sheet first.
5. Baking at the wrong temperature: Always preheat your oven to ensure even cooking. An uncalibrated oven can lead to underbaked or overbaked cookies.
6. Ignoring salt: Salt enhances the sweetness of the cookies. Forgetting it can dull the flavor. Make sure to include it for a balanced taste.

Variations & Substitutions

You can add different fruits, such as blueberries or raspberries, to create a mixed berry version of these cookies. For a hint of spice, consider adding a touch of cinnamon. If you’re looking for a nutty flavor, chopped almonds or pecans can be included as well.

Storage & Reheating

Store the cookies at room temperature in an airtight container to maintain their texture for up to four days. If you have more than you can eat within that time, consider refrigerating them, which can extend freshness to about a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. To reheat, gently warm them in the oven to bring back their soft texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the cookie dough ahead of time. Store it in the refrigerator for up to 24 hours before baking. You might need to let it sit at room temperature for a bit to soften slightly before scooping.

How long does it last in the fridge?

When stored in an airtight container, the cookies will typically last in the refrigerator for up to about one week, maintaining their flavor and texture.

Can I freeze this recipe?

Yes, you can freeze these cookies. They freeze well, and you can enjoy them later. Freeze them in a single layer and then transfer to an airtight container for up to three months.

What can I substitute for one ingredient?

If you need to substitute an ingredient, consider using a different type of sugar or oil based on what you have available. Just be mindful of how these changes may affect the flavor and texture slightly.

Why didn’t my recipe turn out as expected?

If the cookies didn’t turn out as anticipated, it could be due to improper measurements, not using room temperature ingredients, or overmixing the dough. Double-check your process next time to ensure they come out just right.

Final Thoughts

Making Strawberry Shortcake Cookies is a simple pleasure that brings a taste of summer into your kitchen, regardless of the season. The combination of fresh strawberries and soft, tender cookies makes for an enjoyable treat. Whether sharing them with others or savoring them alone, these cookies offer a comforting experience that’s worth repeating. Trust in the process, and enjoy every delicious moment.

Strawberry Shortcake Cookies

Delightful cookies blending the sweetness of strawberries with a soft, tender texture, perfect for cozy moments or casual gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 120 kcal

Ingredients

  

Sugars

• 1/4 cup granulated sugar adds sweetness
• 1 tbsp light brown sugar, packed enhances moisture
• 1 cup light brown sugar, packed adds sweetness and moisture
• 1/4 cup granulated sugar adds sweetness

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Dry Ingredients

• 6 tbsp all-purpose flour provides structure
• 2 cups all-purpose flour provides structure
• 1/2 tsp baking powder helps with leavening
• 1 tsp baking soda helps with leavening
• 1 tsp fine sea salt enhances flavor

Wet Ingredients

• 4 tbsp canola or vegetable oil adds moisture and richness
• 1/2 tsp clear vanilla extract imparts flavor
• 2/3 cup diced fresh strawberries provides freshness and moisture
• 1 tsp lemon juice balances sweetness
• 12 tbsp unsalted butter, room temperature creates a tender texture
• 1 large egg, room temperature binds ingredients
• 1 large egg yolk, room temperature adds richness
• 1 tsp vanilla extract enhances flavor

Texture Enhancers

• 1/2 cup shortcake crumbs adds texture

Instructions

 

Preparation

• Begin by mixing the granulated sugar and light brown sugar in a bowl until well combined and slightly fluffy.
• Add the all-purpose flour, baking powder, canola or vegetable oil, clear vanilla extract, diced fresh strawberries, and lemon juice. Mix gently until just combined.
• In another large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and airy.
• Incorporate the large egg and egg yolk into the creamed mixture until fully combined.
• Add the vanilla extract and mix until evenly dispersed.
• In another bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and additional baking powder.
• Gradually mix the dry ingredient combination into the butter mixture until just combined.
• Gently fold in the shortcake crumbs using a spatula or wooden spoon.

Baking

• Preheat your oven according to your recipe guidelines and prepare a baking sheet with parchment paper.
• Drop rounded tablespoons of cookie dough onto the baking sheet, spacing them a few inches apart.
• Bake until golden around the edges and set in the middle.
• Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for better blending. Dice strawberries uniformly for even distribution. Don't overmix the dough after adding flour.

Keyword Baking, Cookies, dessert, Strawberry Shortcake, sweet treats