Strawberry Shortcake Cookies are like a little sweet bite of summer, bursting with juicy strawberries and soft, buttery cookie goodness. These cookies have just the right crumbly texture paired with a gentle hint of vanilla, making each bite taste like a mini strawberry shortcake dessert you can hold in your hand.
I love making these cookies when fresh strawberries are in season, and the house smells amazing while they bake. A simple sprinkle of sugar on top before baking adds a lovely crunch that I always look forward to. I find they’re perfect for sharing with friends or packing into lunchboxes for a special treat.
The best part is how easy they are to customize! Sometimes I add a little dollop of whipped cream right before serving to capture that classic strawberry shortcake feel even more. These cookies always bring a smile, making warm memories feel even sweeter.
Key Ingredients & Substitutions
Butter: Butter gives these cookies their soft, tender crumb. Use unsalted butter so you can control the salt level better. If you need a dairy-free option, try vegan butter sticks—they work well too.
Sour Cream: This adds moisture and a slight tang to balance the sweetness. You can swap it with Greek yogurt if sour cream isn’t available, just keep the same amount.
Cream Cheese: It’s the base for the frosting, making it creamy and rich. For a lighter option, you could use mascarpone or a dairy-free cream cheese alternative.
Strawberries: Fresh strawberries are key for that juicy, fresh topping flavor. If fresh aren’t in season, frozen (thawed) strawberries work, but drain any extra liquid to keep cookies from getting soggy.
How Can I Bake Soft Cookies That Don’t Spread Too Much?
Getting the right cookie texture depends on a few steps:
- Butter Temperature: Make sure the butter is softened but not melted. Too soft butter can cause the dough to spread too much.
- Chill the Dough (Optional): If your kitchen is warm, chilling the dough for 30 minutes helps cookies keep their shape better while baking.
- Use the Right Flour Amount: Measure flour properly—too little can make cookies spread; too much will dry them out. Spoon the flour into the measuring cup and level it off with a knife.
- Baking Time: Keep a close eye as they bake. Cookies should be set at the edges but still soft in the middle when you take them out—they firm up as they cool.
These tips helped me get perfectly soft and slightly thick cookies every time. Experiment with chilling the dough if your cookies turn out too flat.
Equipment You’ll Need
- Mixing bowls – I like them because they keep ingredients organized and are easy to use for mixing the dough and frosting.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth, saving effort and time.
- Measuring cups and spoons – important for accuracy with ingredients like flour, sugar, and vanilla.
- Cookie scoop or tablespoon – helps you portion the dough evenly for uniform cookies.
- Parchment paper or silicone baking mats – prevents cookies from sticking and makes cleanup easier.
- Baking sheets – sturdy and flat for even baking.
- Wire racks – perfect for cooling cookies so they set without getting soggy.
- Spatula or piping bag – useful for frosting and decorating the cookies prettily.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor that pairs well with the cream cheese frosting.
- Add a handful of white chocolate chips or chopped nuts into the cookie dough for extra texture and sweetness.
- Mix in a teaspoon of lemon zest or a splash of lemon juice to brighten the flavor and give the cookies a citrusy kick.
- Use flavored syrups or jams, like raspberry or peach, instead of strawberry jam for a different fruity glaze or topping.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, thinly sliced
- 2 tablespoons strawberry jam (optional, for glaze)
- Sprinkles (optional)
Time You’ll Need
This recipe takes about 15 minutes to prepare the dough and cookies, plus 12-14 minutes for baking. Then you’ll spend about 10 minutes making the frosting and decorating. Overall, you can have these delightful cookies ready in around 40 minutes, plus cooling time. If you want, chilling the dough before baking can add extra time but helps with texture.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to keep cookies from sticking and for easy cleanup.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps everything blend evenly into the dough later.
3. Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy—about 3 to 4 minutes. This step adds air to the dough for soft cookies.
4. Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is fully combined and smooth.
5. Mix in Sour Cream
Stir in the sour cream for moisture and a touch of tang, which balances the sweetness beautifully.
6. Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Stir just until everything is combined—try not to overmix, or the cookies might become tough.
7. Shape and Bake the Cookies
Use a cookie scoop or tablespoon to drop dough onto your prepared baking sheets. Leave about 2 inches between each cookie for spreading. Bake them for 12 to 14 minutes until the edges look lightly golden and centers are set. Let the cookies cool completely on wire racks.
8. Make the Cream Cheese Frosting
While the cookies cool, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar in small amounts until the frosting is sweet and thick enough to spread. Stir in the vanilla extract.
9. Decorate the Cookies
Once your cookies have cooled, spread or pipe a generous amount of frosting on top of each. Next, arrange thin slices of fresh strawberries over the frosting. For a shiny glaze, gently warm the strawberry jam and brush it over the strawberries. Finish by sprinkling with fun colorful sprinkles if you like.
10. Serve and Enjoy
These strawberry shortcake cookies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. They make a wonderful treat for sharing or a delightful homemade gift!
Can I Use Frozen Strawberries for the Topping?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid soggy cookies. Pat them dry gently with paper towels before placing on the frosting.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it, covered, for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
What Can I Substitute for Sour Cream in the Cookies?
You can easily substitute Greek yogurt or plain yogurt in the same amount if you don’t have sour cream handy. This keeps the cookies moist with a similar tangy flavor.
