Go Back

Strawberry Shortcake Cookies

A delightful twist on the classic dessert, these soft and chewy cookies are packed with fresh strawberries, making them the perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, hulled and chopped
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped strawberries.
  6. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over cooled cookies before serving.

Notes

Serve these cookies warm with a drizzle of glaze and enjoy with vanilla ice cream or whipped cream. They can be stored in an airtight container for 5-7 days or frozen for up to three months. For thicker cookies, chill the dough for about 30 minutes before baking.