These Strawberry Shortcake Cookies are like little bites of summer! With fresh strawberries mixed into soft, buttery cookies, they’re sweet and chewy, just how cookies should be.
Every time I make these, it feels like a picnic in my kitchen! They’re great with a cup of tea or just as a sweet snack on their own. You might even share… but let’s be honest, you probably won’t! 😄
Ingredients & Substitutions
Fresh Strawberries: These are the star of the show, giving the cookies a fresh and fruity flavor. If strawberries aren’t in season, feel free to use frozen strawberries. Just thaw and drain them well before dicing.
Unsalted Butter: This adds richness to the cookies. You can substitute with margarine or coconut oil for a dairy-free option, but they might slightly alter the texture.
Granulated Sugar: This provides sweetness and helps with browning. If you want a different flavor, you can use brown sugar instead for a more caramel-like taste.
White Chocolate Chips: These add sweet creaminess. If you prefer dark or milk chocolate, those work just as well but will change the flavor profile a bit.
Powdered Sugar: Used for the drizzle, you can substitute with coconut sugar blended to a powder for a healthier option. Just note that it may not be as sweet.
How Do I Get the Right Cookie Texture?
Achieving the perfect cookie texture depends on mixing and baking times. Here are some handy tips:
- When creaming the butter and sugar, beat until it’s really light and fluffy. This incorporates air, making cookies softer.
- Mix the flour mixture until just combined. If you over-mix, your cookies could turn out tough.
- Don’t worry if the dough is a bit sticky due to the strawberries—this is normal!
- Use a cookie scoop for uniform sizes, ensuring they bake evenly.
- Keep an eye on them in the oven. Once the edges are lightly golden, take them out for soft centers.
How to Make Strawberry Shortcake Cookies!
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup fresh strawberries, diced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
For the Drizzle:
- 1/2 cup powdered sugar
- 1 tablespoon milk
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 12-15 minutes to bake, plus a little bit of time to cool. Altogether, plan for around 40 minutes to enjoy these delicious cookies fresh out of the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes—be patient, as this step is key for a great texture!
3. Add the Egg and Vanilla:
Once the butter and sugar are fluffy, beat in the egg and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don’t overmix; some lumps are okay!
5. Fold in Strawberries and Chocolate:
Gently fold in the diced strawberries and white chocolate chips, making sure they’re evenly distributed throughout the dough.
6. Shape the Cookies:
Use a tablespoon to drop balls of dough onto your prepared baking sheet, making sure to space them about 2 inches apart so they have room to spread as they bake.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Once done, take them out and let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
8. Make the Drizzle:
While your cookies are cooling, mix together the powdered sugar and milk in a small bowl until smooth. If it’s too thick, add a little more milk; if it’s too runny, add a touch more powdered sugar to get the right consistency for drizzling.
9. Drizzle and Serve:
Once the cookies are fully cooled, drizzle the icing over the top and let it set for a few minutes. Now they’re ready to enjoy!
Enjoy your Strawberry Shortcake Cookies!
Can I Use Frozen Strawberries Instead?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well before dicing to avoid adding extra moisture to the dough. Pat them dry with paper towels to keep your cookies from becoming soggy.
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, semisweet chocolate chips or even milk chocolate chips work wonderfully as a substitute! You could also try dried strawberries for an extra burst of flavor.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them, but let them come to room temperature before serving for the best texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to let it sit at room temperature for about 10-15 minutes before scooping it onto the baking sheet for even baking.
