Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are a delightful treat that brings the fresh, sweet taste of strawberries and the classic buttery, crumbly texture of shortcake into a fun, handheld cookie form. These…
Tip: save now, cook later.Strawberry Shortcake Cookies are a delightful treat that brings the fresh, sweet taste of strawberries and the classic buttery, crumbly texture of shortcake into a fun, handheld cookie form. These cookies are packed with chunks of juicy strawberries and bits of shortcake bits, making each bite a perfect mix of fruity and tender crunch.
I love making these cookies because they feel like a little celebration—bright and cheerful with that hint of summer sweetness. One of my favorite tricks is to gently mash some fresh strawberries into the dough before baking to boost the flavor and keep the cookies wonderfully moist. Everyone who tries them always asks for the recipe because they’re just so easy to enjoy.
These cookies are great on their own as a quick snack, but I especially love serving them with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert that always feels special. If you’re looking for something tasty that’s not too heavy but still super satisfying, these strawberry shortcake cookies are a fantastic choice that always brings smiles around the kitchen table.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness better. Make sure it’s softened for easy mixing. If you want a dairy-free option, try vegan margarine or coconut oil, but the flavor will be a bit different.
Strawberry Jam: This adds the sweet, fruity center. If fresh or homemade jam isn’t available, store-bought works fine. You can swap in raspberry or another berry jam for a twist.
Flour & Leavening: All-purpose flour gives the structure you want. The baking powder helps the cookies rise just a bit for a tender bite. For gluten-free, try a 1:1 gluten-free baking flour blend.
Whipped Cream & Frosting: Fresh heavy cream whips best for decorating. Powdered sugar in the frosting balances tartness. For a lighter touch, try using Greek yogurt instead of part of the cream in the frosting.
How Do I Keep the Jam from Making the Cookies Too Wet?
Here’s the trick to a perfect jam center without soggy cookies:
- First, create a well in the dough before baking. This keeps the jam contained and stops it from spreading too much.
- Use just about a teaspoon of jam—too much makes the cookies wet and can cause spreading.
- Bake the cookies until the edges turn lightly golden; this helps set the dough around the jam.
- Let the cookies cool completely before adding cream and fresh strawberries on top. This prevents melting and keeps the decorations looking fresh.
Equipment You’ll Need
- Baking sheet – great for even baking and easy cleanup with parchment paper.
- Parchment paper – stops cookies from sticking and helps them bake evenly.
- Mixing bowls – you’ll need at least two for wet and dry ingredients.
- Hand mixer or stand mixer – makes creaming butter and sugar easier and faster.
- Spoon or cookie scoop – helps you portion dough evenly and quickly.
- Piping bag with a star tip (optional) – perfect for neat frosting and whipped cream decoration.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap strawberry jam for raspberry or apricot jam for a new fruity twist.
- Add white chocolate chips to the dough for extra sweetness and texture.
- Use freeze-dried strawberry powder in the frosting for a strong berry flavor without extra moisture.
- Top with sliced almonds or chopped pecans for a bit of crunch and nutty flavor.
How to Make Strawberry Shortcake Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For The Filling and Topping:
- 1/2 cup strawberry jam (for filling)
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream or milk (for frosting)
- 1/2 cup heavy cream (for whipped topping)
- 1 tablespoon powdered sugar (for whipped topping)
- 4-5 fresh strawberries, halved (for topping)
- Sprinkles (optional, for decoration)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking. You’ll also need about 15 minutes to make the frosting and decorate the cookies once they have cooled, for a total of around 40-45 minutes.
Step-by-Step Instructions:
1. Prepare the Dough and Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix well. In another bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined to form a soft dough.
2. Shape Cookies and Add Jam:
Scoop about 1.5 tablespoons of dough for each cookie and place them on your prepared baking sheet about 2 inches apart. Use your thumb or the back of a teaspoon to press a shallow well in the center of each dough ball. Fill each indentation with about a teaspoon of strawberry jam.
3. Bake and Cool:
Bake the cookies in the oven for 12 to 15 minutes, or until the edges are lightly golden. Remove them from the oven and cool completely on a wire rack.
4. Make Frosting and Whipped Cream:
While cookies bake, prepare the frosting by mixing powdered sugar with 1 tablespoon of heavy cream (add more if needed) until smooth and easy to pipe. Then, whip the heavy cream with 1 tablespoon powdered sugar until stiff peaks form, which will be used to decorate around the strawberry toppings.
5. Decorate the Cookies:
When the cookies are fully cooled, pipe a ring of whipped cream around the jam center. Place a fresh half strawberry on top of the whipped cream ring on each cookie. Finish with sprinkles if you like, for a fun and festive look.
6. Serve and Enjoy:
Enjoy your strawberry shortcake cookies immediately or store them in an airtight container for up to 3 days. These treats go wonderfully with a glass of milk or a cup of tea!
Can I Use Frozen Strawberries for the Topping?
Yes, but make sure to thaw them completely and pat dry to remove excess moisture. This prevents soggy cookies and keeps the whipped cream from melting too quickly.
How Should I Store Strawberry Shortcake Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream toppings, it’s best to refrigerate and consume within 24 hours for freshness.
Can I Make the Cookies Ahead of Time?
Absolutely! You can bake the cookies and add the jam filling a day ahead, but wait to pipe the whipped cream and add fresh strawberries until just before serving for the best texture and flavor.
What If I Don’t Have Heavy Cream for Whipped Topping?
You can substitute coconut cream for a dairy-free alternative. Chill it overnight and whip just like heavy cream for a similar texture and taste.
