Name: Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2½ cups All-purpose flour; 1 tsp Baking powder; ¼ tsp Baking soda; ¼ tsp Salt; ½ cup Unsalted butter (softened); ½ cup Granulated white sugar; ¼ cup Light brown sugar (packed); 1 large Egg (room temperature); 1½ tsp Pure vanilla extract; ½ cup Half-and-half (or heavy cream); 1 cup Fresh strawberries (hulled & finely diced); ½ cup White chocolate chips (optional); 1 tbsp Raw cane sugar (for topping); 1 cup Powdered sugar (sifted); 1–2 tbsp Whole milk or half-and-half; ½ tsp Pure vanilla extract

Ingredients

2½ cups All-purpose flour

1 tsp Baking powder

¼ tsp Baking soda

¼ tsp Salt

½ cup Unsalted butter (softened)

½ cup Granulated white sugar

¼ cup Light brown sugar (packed)

1 large Egg (room temperature)

1½ tsp Pure vanilla extract

½ cup Half-and-half (or heavy cream)

1 cup Fresh strawberries (hulled & finely diced)

½ cup White chocolate chips (optional)

1 tbsp Raw cane sugar (for topping)

For the Vanilla Glaze:

1 cup Powdered sugar (sifted)

1–2 tbsp Whole milk or half-and-half

½ tsp Pure vanilla extract

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.

Step 2: Wash, hull, and thoroughly dry the strawberries. Finely dice them, toss with 1 teaspoon of flour, and set aside to prevent sinking in the dough.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Using a mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.

Step 5: Beat in the egg and vanilla extract until the mixture is smooth and creamy.

Step 6: Add the dry ingredients in two parts, alternating with the half-and-half. Stir gently and avoid overmixing to keep the cookies tender.

Step 7: Fold in the diced strawberries and white chocolate chips with a rubber spatula.

Step 8: Scoop 3 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with raw cane sugar for a subtle crunch.

Step 9: For thicker cookies, refrigerate the scooped dough for 30 minutes before baking (optional but recommended).

Step 10: Bake for 8–10 minutes, or until the edges are golden. The centers may still look slightly soft—that’s perfect for a tender crumb.

Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12: To make the vanilla glaze, whisk together powdered sugar, milk or half-and-half, and vanilla extract until smooth. Drizzle over the cooled cookies and let the glaze set for 15–20 minutes before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture. Avoid overly juicy berries to prevent soggy dough.

White chocolate chips add a lovely sweetness, but you can omit or substitute with chopped nuts if preferred.

If you don’t have half-and-half, whole milk or heavy cream works well too.

Refrigerating the dough helps the cookies hold their shape and develop a thicker, softer texture.

For a dairy-free version, substitute the butter with a plant-based alternative and use coconut milk for the glaze.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for these cookies because frozen berries release a lot of moisture that can make the dough too wet and affect baking. If you must use frozen, thaw and drain them thoroughly, then pat dry before folding into the dough.

How do I prevent the strawberries from sinking to the bottom?

Tossing the diced strawberries in a bit of flour before folding them into the dough helps suspend them evenly, preventing them from sinking during baking.