Strawberry Shortcake Cookies are a delightful blend of rich shortcake flavor and juicy fresh strawberries. These cookies are the perfect treat for any occasion, tasting just like a summer day captured in a bite. I remember the first time I made these; my kids gobbled them up so quickly that they left just a handful for me to enjoy with my evening tea. For anyone who loves the classic strawberry shortcake but wants a more portable version, these cookies are your ticket.
Looking for a new morning favorite? Try our crescent roll breakfast recipes to start your day right.
Why you’ll love this recipe
These cookies have a soft, tender crumb and are bursting with strawberry goodness. Perfect for picnics, potlucks, or just because you want a sweet treat, they’re easy to make and even easier to enjoy. The cookie dough is rich with butter and vanilla, giving a nod to the traditional shortcake flavors but in a convenient cookie form.
Ingredients
- ¼ cup granulated sugar
- 1 tbsp light brown sugar, packed
- 6 tbsp all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs
Step-by-step instructions
- Preheat the oven to 300 F/150 C.
- In a medium bowl, mix the granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract until crumbs form. Spread onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar for three minutes until light and fluffy.
- Add the large egg, large egg yolk, and vanilla extract and mix until just combined.
- Gradually mix in the all-purpose flour, baking powder, baking soda, and fine sea salt until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and chopped strawberries.
- Use a medium (2-tablespoons) cookie scoop to place the dough onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
- Freeze the tray for at least 2-3 hours, or overnight if possible.
- Preheat the oven to 350 F/180 C.
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. They’re done when the edges start to turn golden brown.
- After baking, feel free to press more shortcake crumbs and strawberries into the top while they’re warm.
- Let the cookies cool on a wire rack for at least 15 minutes before removing them.
Recipe tips & variations
For the freshest flavor, choose strawberries that are perfectly ripe and juicy. If you don’t have light brown sugar, dark brown sugar can be used but expect a richer, more molasses-like flavor. These cookies can also be made smaller or larger based on your preference—just adjust the baking time accordingly.
Storage & reheating
Store these Strawberry Shortcake Cookies in an airtight container at room temperature for up to three days. If you’d like them warm, a quick zap in the microwave for 5-10 seconds works wonders.
FAQs
Can I use frozen strawberries?
Fresh is best for this recipe, but if you can’t find any, use frozen ones. Just make sure to thaw them completely and drain excess liquid to prevent soggy cookies.
Do I have to chill the dough?
Yes, chilling the dough helps the cookies maintain their shape during baking and enhances the flavors.
What can I use instead of shortcake crumbs?
Graham cracker crumbs or even crushed vanilla wafers can be a fun alternative, bringing a different flavor profile to these cookies.
Recipes you may like
If you’ve fallen in love with these cookies, be sure to try our easy breakfast potatoes , a perfect savory companion. Or explore our breakfast pizza recipe for a fun twist on a morning meal.
Print
Strawberry Shortcake Cookies
- Total Time: 3 hours 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Strawberry Shortcake Cookies that are a delightful blend of rich shortcake flavor and juicy fresh strawberries.
Ingredients
- 1/4 cup granulated sugar
- 1 tbsp light brown sugar, packed
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- 1/2 teaspoon clear vanilla extract
- 2/3 cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup shortcake crumbs
Instructions
- Preheat the oven to 300 F/150 C.
- In a medium bowl, mix the granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract until crumbs form. Spread onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar for three minutes until light and fluffy.
- Add the large egg, large egg yolk, and vanilla extract and mix until just combined.
- Gradually mix in the all-purpose flour, baking powder, baking soda, and fine sea salt until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and chopped strawberries.
- Use a medium (2-tablespoons) cookie scoop to place the dough onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
- Freeze the tray for at least 2-3 hours, or overnight if possible.
- Preheat the oven to 350 F/180 C.
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. They’re done when the edges start to turn golden brown.
- After baking, feel free to press more shortcake crumbs and strawberries into the top while they’re warm.
- Let the cookies cool on a wire rack for at least 15 minutes before removing them.
Notes
- For the freshest flavor, choose strawberries that are perfectly ripe and juicy.
- If you don’t have light brown sugar, dark brown sugar can be used but expect a richer, more molasses-like flavor.
- These cookies can also be made smaller or larger based on your preference—just adjust the baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg