Strawberry Shortcake Cookies Recipe

Some desserts just feel like sunshine, and these strawberry shortcake cookies are one of them. Imagine the flavors of a classic strawberry shortcake—sweet, juicy berries, creamy white chocolate, and a buttery, tender bite—all wrapped into a cookie. They’re soft, lightly golden, and just the right balance of fruity and sweet. Plus, they come together in one bowl, no fancy mixers required!

this RECIPE

I first made these cookies on a whim after buying way too many strawberries at the farmer’s market. They were peak-season, ruby red, and smelled like summer. I wanted something easy that didn’t require layering shortcakes, whipping cream, or assembling anything. After a bit of experimenting (and some messy but delicious fails), I landed on these dreamy, soft cookies. Every time I make them now, I’m reminded of that first warm day of the year when fresh berries start to flood the markets.

A little history on strawberry shortcake

Strawberry shortcake has been around for centuries, dating back to at least the 16th century in Europe. Originally, shortcakes were more like biscuits, served with strawberries and cream for a simple but elegant dessert. When the recipe made its way to America, it evolved into the layered dessert we know today. While traditional shortcake is a bit more structured, these cookies take all the best parts—tender, buttery dough, sweet fruit, and a touch of creaminess—and turn them into an easy, handheld treat.

The ingredients that make these cookies special

• All-purpose baking mix – This shortcut ingredient makes the cookies extra easy. If you don’t have it, you can use 2 cups of flour, 1 tablespoon baking powder, and ½ teaspoon salt.
• Granulated sugar – Just enough to sweeten the dough without overpowering the strawberries. If you prefer a deeper flavor, try light brown sugar instead.
• Half and half – Keeps the cookies soft and tender. You can use whole milk or even heavy cream for a richer taste.
• Salted butter – Adds a subtle saltiness that balances the sweetness. If using unsalted butter, just add a pinch of salt to the dough.
• Fresh strawberries – The star of the show! Choose ripe, fragrant berries for the best flavor. Frozen strawberries work too—just thaw and pat them dry before chopping.
• White chocolate chips – These add a creamy, vanilla-like sweetness. You can swap them for milk or dark chocolate if you prefer.
• Coarse raw cane sugar (optional) – Sprinkling this on top gives the cookies a light crunch, but they’re delicious without it too.
• Powdered sugar & half and half (for glaze) – The finishing touch! A light drizzle of glaze adds just the right amount of sweetness.

Kitchen tools you’ll need

• Mixing bowls – A large one for the dough and a small one for the glaze.
• Whisk & spatula – A whisk for mixing dry ingredients and a spatula for folding everything together.
• Cookie scoop – This makes portioning the dough super easy. If you don’t have one, a tablespoon works fine.
• Baking sheets & parchment paper – To prevent sticking and make cleanup easier.
• Cooling rack – Helps the cookies set properly after baking.

Step-by-step: Making the perfect strawberry shortcake cookies

1. Preheat your oven to 425°F and line two baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick.
2. Mix the dry ingredients – In a large bowl, whisk together the baking mix and granulated sugar. This helps distribute the sugar evenly throughout the dough.
3. Add the wet ingredients – Stir in the half and half and melted butter until a soft dough forms. The dough should be slightly sticky but not too wet.
4. Gently fold in the strawberries and white chocolate chips – Be careful not to overmix, as ripe strawberries can bleed into the dough. If they start releasing juice, lightly toss them in a teaspoon of flour before adding.
5. Scoop and shape – Use a cookie scoop (or about 1½ tablespoons) to drop dough onto the prepared baking sheets. If using, sprinkle a little raw cane sugar on top for extra crunch.
6. Bake for 8-10 minutes – Keep an eye on them! You want lightly golden edges, but the centers should remain soft. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
7. Make the glaze – Stir together powdered sugar and half and half until smooth. Start with 1 tablespoon of liquid and add more as needed. Drizzle over the completely cooled cookies with a fork.

Fun ways to switch it up

• Make them gluten-free – Use a gluten-free baking mix or almond flour in place of the all-purpose mix.
• Try a different fruit – Blueberries, raspberries, or even chopped peaches work beautifully.
• Go dairy-free – Use coconut milk or almond milk instead of half and half, and swap in dairy-free chocolate chips.
• Add a citrus twist – A little lemon or orange zest in the dough makes the flavors pop.
• Make them extra decadent – Sandwich two cookies with a dollop of whipped cream or vanilla ice cream.

How to serve these cookies like a pro

These cookies are already pretty on their own, but if you want to make them even more special, serve them with a scoop of vanilla ice cream or fresh whipped cream. A few extra sliced strawberries on the plate make for a beautiful presentation. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of melted white chocolate can take them over the top.

What to drink with your cookies?

Since these cookies are sweet and buttery, a cup of tea (especially Earl Grey or chamomile) pairs perfectly. If you’re a coffee lover, a vanilla latte or even a simple black coffee balances the flavors beautifully. Want something fun? A glass of cold milk or strawberry lemonade makes them feel even more like a summertime treat.

Storing and reheating tips

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week. To bring back their fresh-baked taste, pop them in a 300°F oven for a few minutes or microwave for 10 seconds. If freezing, place the cookies in a single layer on a baking sheet before transferring them to a freezer bag. Thaw at room temperature before enjoying.

Scaling the recipe up or down

If you want to make a smaller batch, simply halve all the ingredients. The baking time stays the same! For a larger batch, double everything and bake in multiple rounds. Just be mindful that too many cookies in the oven at once can affect even baking.

Common mistakes and how to avoid them

• Overmixing the dough – This can make the cookies tough and turn the strawberries into mush. Stir just until combined.
• Using overly juicy strawberries – If your berries are extra ripe, pat them dry and toss them in a little flour before adding them to the dough.
• Not letting the cookies cool before glazing – The glaze will melt into the cookies if they’re too warm, so be patient!

Give them a try!

These strawberry shortcake cookies are the perfect mix of fruity, sweet, and buttery, and they come together in no time. Whether you’re making them for a summer picnic, a tea party, or just because you have extra strawberries lying around, they’re guaranteed to disappear fast. Let me know how yours turn out!

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw them first and pat them dry to avoid excess moisture in the dough.

2. How do I keep my cookies from spreading too much?
Make sure your butter isn’t too hot when mixing the dough. If needed, chill the dough for 10 minutes before baking.

3. Can I use milk instead of half and half?
Absolutely! Whole milk works best, but even 2% will do.

4. Can I make these without chocolate chips?
Of course! They’ll still be delicious, just more fruit-forward.

5. How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until you get the right consistency.

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