Name: Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 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 and 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.

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

Step 4: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.

Step 5: Add the egg and vanilla extract to the butter mixture, beating until smooth and creamy.

Step 6: Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the half-and-half. Stir gently after each addition, being careful not to overmix.

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

Step 8: Using a cookie scoop or spoon, drop about 3 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle the tops with raw cane sugar.

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

Step 10: Bake for 8–10 minutes until the edges are golden. The centers will look slightly soft, which is perfect.

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: Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and allow it to set for 15–20 minutes before serving.

Tips & Variations

Refrigerating the dough before baking helps keep the cookies thick and prevents spreading.

Substitute fresh raspberries or blueberries if strawberries aren’t in season.

White chocolate chips add a lovely sweetness, but you can omit them for a more traditional shortcake flavor.

Use heavy cream instead of half-and-half for richer dough and glaze.

FAQs

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries as frozen berries release excess moisture, which can affect the cookie texture. If using frozen, thaw and pat them very dry before adding.

What can I substitute for half-and-half in the dough and glaze?

You can use whole milk or heavy cream as alternatives. Heavy cream will make the cookies richer, while whole milk provides a lighter texture.