Strawberry Shortcake Cookies

If you’re a fan of the classic strawberry shortcake but want a portable, bite-sized version, these Strawberry Shortcake Cookies are here to make your dessert dreams come true. Imagine soft, buttery cookies studded with fresh strawberries and white chocolate chips, delivering the perfect balance of fruity sweetness and rich indulgence. These cookies are perfect for picnics, bake sales, or just treating yourself to a little something special.

I first made these cookies for a summer picnic, and they were such a hit that I’ve been asked to bring them to every gathering since. The combination of fresh strawberries, creamy white chocolate, and a tender cookie base creates a dessert that’s as beautiful as it is delicious.

What I love most about this recipe is its simplicity. With just a few basic ingredients and minimal effort, you can create a dessert that looks and tastes like it came from a fancy bakery. Plus, it’s a great way to use up fresh strawberries when they’re in season.

So, grab your mixing bowl, and let’s create a treat that’s sure to impress!

These Strawberry Shortcake Cookies are a sweet, soft, and fruity twist on the classic dessert. They feature tender, buttery cookies studded with fresh strawberries and white chocolate chips, delivering the perfect balance of fruity sweetness and rich indulgence.

What sets these cookies apart is their perfect balance of flavors and textures. The soft, chewy cookies, the juicy strawberries, and the creamy white chocolate create a dessert that’s as satisfying to eat as it is beautiful to look at.

Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is a must-try. It’s the perfect combination of indulgence and freshness, and it’s guaranteed to become a favorite in your household.

Exciting Story

Let me tell you about the first time I made these cookies. It was a sunny summer afternoon, and I had just picked a basket of fresh strawberries from a local farm. I wanted to create something special to share with my family, so I decided to turn our favorite dessert—strawberry shortcake—into a portable treat.

As the cookies baked, the smell of strawberries and butter filled the house, and my kids couldn’t resist sneaking a taste. When I finally presented them with the finished cookies, their eyes lit up, and they took a bite. The look on their faces said it all—pure bliss.

Since then, these cookies have become a staple in our home. They’re our go-to for picnics, bake sales, and even just because. My friends always ask for the recipe, and I love seeing their reactions when they take their first bite.

There’s something so satisfying about creating a dessert that brings people together, and these Strawberry Shortcake Cookies do just that. It’s a reminder that the best meals are the ones shared with loved ones.

Why These Strawberry Shortcake Cookies

Selling Points

1. Fruity and Sweet: The perfect combination of fresh strawberries and white chocolate.
2. Soft and Chewy: The cookies are tender and melt-in-your-mouth delicious.
3. Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
4. Perfect for Any Occasion: Great for picnics, bake sales, or everyday treats.

What You Need For Strawberry Shortcake Cookies

For the Cookies:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh strawberries, diced
• 1/2 cup white chocolate chips

Optional Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk

How to Make Strawberry Shortcake Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add Strawberries and Chocolate: Gently fold in the diced strawberries and white chocolate chips.
5. Scoop and Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Optional Glaze: If desired, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cookies.

Tips For Strawberry Shortcake Cookies

• Use room temperature ingredients for the best texture.
• Don’t overmix the dough to keep the cookies tender.
• Pat the diced strawberries dry with a paper towel to prevent excess moisture.

Substitutions and Variations

• Gluten-Free: Use gluten-free flour for the cookies.
• Dairy-Free: Substitute plant-based butter and dairy-free white chocolate chips.
• Add-Ins: Try adding lemon zest or a splash of almond extract for extra flavor.

Make a Healthier Version

• Use whole wheat flour or almond flour.
• Substitute a sugar-free sweetener.
• Use dark chocolate chips instead of white chocolate.

Closing

And there you have it! These Strawberry Shortcake Cookies are the ultimate indulgence for any occasion. Don’t forget to let us know how your cookies turn out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Strawberry Shortcake Cookies

1. Can I use frozen strawberries?
   Yes, just thaw and drain them before dicing.
2. How do I store leftovers?
   Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
3. Can I freeze the cookies?
   Yes, freeze without the glaze for up to 3 months. Thaw and add the glaze before serving.
4. What if I don’t have white chocolate chips?
   Use milk chocolate or dark chocolate chips for a different flavor.
5. How do I prevent the cookies from spreading too much?
   Chill the dough for 30 minutes before baking.
6. Can I make these cookies without the glaze?
   Absolutely! They’re delicious on their own.
7. What’s the best way to dice the strawberries?
   Cut them into small, even pieces to distribute evenly in the dough.
8. Can I add other fruits?
   Try raspberries, blueberries, or diced peaches for a different twist.
9. How do I make these cookies vegan?
   Use plant-based butter, a flax egg, and dairy-free chocolate chips.
10. What’s the best way to serve the cookies?
    Serve at room temperature with a glass of milk or a cup of tea.
11. Can I make these cookies gluten-free?
    Use gluten-free flour for the cookies.
12. What’s the best way to store the cookies?
    Store in an airtight container to keep them fresh and soft.