Strawberry Shortcake Cookies
Strawberry shortcake cookies combine the nostalgic flavors of summer’s favorite dessert—crumbly, buttery biscuits, tangy strawberries, and a creamy finish—in a handheld treat. These cookies are soft, sweet, and bursting with real strawberry goodness.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop
Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup freeze-dried strawberries crushed
- 1/2 cup white chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add egg and vanilla; mix until combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in freeze-dried strawberries and white chocolate chips (if using).
- Chill the dough for at least 30 minutes.
- Scoop 1.5 tbsp of dough per cookie onto baking sheets, spacing 2 inches apart.
- Bake for 11–13 minutes, or until edges are just set. Centers may look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For stronger strawberry flavor, add 1/4 tsp strawberry extract.
Use parchment paper between cookies if freezing.
For lemon variation, add 1 tsp lemon zest to the dough.
Glaze variation: drizzle with powdered sugar glaze after baking.
Nutrition
Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSugar: 11g
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