Description
These Strawberry Shortcake Cookies are soft, buttery, and packed with fresh strawberries. They have the tender, crumbly texture of shortcake but in cookie form! With bursts of juicy berries and a hint of vanilla, they’re the perfect treat for springtime, summer picnics, or an afternoon snack.
Ingredients
1 3/4 cups (220g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, cold and cubed
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
1/2 cup (120ml) heavy cream or buttermilk
1 tsp vanilla extract
1 cup (150g) fresh strawberries, diced
2 tbsp cornstarch (to coat strawberries and prevent excess moisture)
2 tbsp coarse sugar (for sprinkling, optional)
Instructions
Preheat oven & prep pan:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Prepare the strawberries:
Toss diced strawberries with cornstarch in a small bowl. Set aside.
Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter:
Add cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Add wet ingredients:
Stir in sugar, brown sugar, heavy cream, and vanilla until just combined (don’t overmix!).
Gently fold in the strawberries.
Scoop & bake:
Drop heaping tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart.
Sprinkle with coarse sugar if desired.
Bake for 12-15 minutes, or until the edges are golden brown.
Cool & enjoy:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: These cookies are best eaten fresh but can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.
- Freezing Tip: Freeze unbaked dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes.
- Extra Flavor: Add a squeeze of lemon juice or zest to the batter for a citrusy twist!