Strawberry Shortcake Cookies are biscuit-like cookies that basically combine a strawberry shortcake dessert into one delicious summer cookie! They're packed with fresh strawberries and cream and are so easy to make!
In case you haven't noticed, strawberries are in season right now! This makes me extremely excited for a couple reasons. First of all, the strawberries at this time of year are extra big, juicy, and red. And second of all, 16 oz. of strawberries only costs about $2.99.
I've been buying strawberries every single time I've gone to the grocery store and have been eating AND baking up a storm with them.
And since I'm not inviting all of you over to enjoy my strawberry treats (sorry, my apartment isn't big enough, otherwise, I totally would!), I'm going to share the recipe for these delightful strawberry shortcake cookies here for you to make in your own home.
❤️ Why you'll love this recipe
There are so many reasons to love these strawberry cookies, but the main reason is because they are absolutely delicious. They're also pretty and really shine the spotlight on summer strawberries.
You'll also love that my recipe makes 36 cookie... But beware because they really are at their best on the first day they're made.
So, you have a couple options: 1) invite a ton of friends over, 2) bring these to a BBQ or summer party, or 3) get ready to indulge and have your own little personal cookie party.
OK really, these are fine on day two; they just get a little bit soggy as time goes on, so if you're bringing them to a party, I recommend making them day of!
You only need a handful of simple ingredients to make these strawberry cookies. In fact, aside from the strawberries, there's a high chance you already have all these ingredients in your pantry and fridge!
Here's everything you need (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Lemon juice
- Granulated sugar
- All-purpose flour
- Baking powder
- Unsalted butter
- Heavy cream
- Coarse sugar: for sprinkling
🍪 How to make strawberry shortcake cookies
These are cookies, but they're also kind of like the biscuits you get with strawberry shortcake... Except the strawberry part is baked into the actual biscuit itself. Is that confusing? Oh well, you'll just have to try them for yourself!
Making the batter for these strawberry shortcake cookies is a little bit different than making a typical cookie dough. It's almost like a cross between a cookie and a biscuit!
Start by preheating the oven to 375 degrees.
Then, in a medium bowl, combine chopped strawberries, lemon juice, and 2 Tbsp of sugar.
In a separate large bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp granulated sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumb-like mixture is formed.
While cookies generally call for room temperature butter, these strawberry shortcake cookies call for chilled butter, which gets worked into the dough. This is why the finished product is a little bit more biscuit-y than it is cookie-like. And trust me, there is nothing wrong with that.
You can use a pastry cutter or your fingers.
Add heavy cream and stir until mixture is dough-like. Stir in strawberry mixture.
Place tablespoon-size scoops of dough onto a parchment paper-lined cookie sheet. Sprinkle cookies with coarse sugar.
Bake cookies for 16-18 minutes, until just turning golden brown around edges. Remove from oven and let cool for a few minutes before moving to a wire rack to cool completely.
Aren't these absolutely gorgeous cookies??
Other than the fact that they use cold butter like a biscuit, these are pretty standard cookies that are super easy to make.
And the end result will likely make you very, very happy as they're absolutely packed with fresh strawberry flavor.
I never considered traditional strawberry shortcake in cookie form, but now that's the only way I want it!
🥣 Is your cookie dough too wet or too dry?
The cookies are adapted from a Martha Stewart recipe, but it seems like a lot of people have had issues with her original recipe. However, the issues varied all over the place from the dough being too dry to the dough being too wet. How could that be?
I'm pretty sure that has to do with the fact that strawberries just aren't very reliable when it comes to juiciness.
As you can probably see in the above image of my cookie making process, my strawberries are super juicy, so my dough is pretty wet. In fact, I think it was a little too wet and caused my cookies to be a bit flat.
But if my strawberries were really dry, I may have wanted to add a bit more cream into my batter.
Use your best judgement- if the dough is dry and crumbly, definitely add a bit more cream in. And just know that the cookies may vary a bit from batch to batch.
Luckily, even a wet strawberry cookie dough results in a delicious strawberry shortcake cookie!
Honestly, I would never have thought, "hey, let's put fresh strawberries in cookies," but it most definitely works. Now that I think of it, strawberries in every dessert would probably work. Right?? And by the way, these strawberry shortcake cookies are also super delicious when eaten warm.
Plus, aren't they so pretty?? Strawberries just make everything so much more fun and spring-like.
⏲️ How to store cookies
Like I mentioned above, these cookies are definitely best enjoyed on the day you bake them. Don't put them in an airtight container immediately as this can trap the moisture and make them soggy.
However, if you do want to keep them for longer than a day, store them in airtight container with a paper towel under the lid (to absorb moisture) in a cool dry spot.
Note that the cookies will likely get a bit soggy as time goes on.
🎉 Variations on recipe
I love the simplicity of this cookie recipe and the way the fresh strawberry flavor really shines. But there are also lots of things you can add to the cookies to make them even more special. Here are some ideas:
- Vanilla extract: I almost always add vanilla extract to my cookies, but I don't think these really need it. However, strawberry and vanilla flavor work really well together, so if you want a more dynamic flavor, try adding it.
- White chocolate chips, dark chocolate chips, or semisweet chocolate chips: All kinds of chocolate and strawberries go together so well! Add the chips of your choice for an even more decadent cookie.
- Lemon Zest: A little lemon zest will add even more layers of flavor to these cookies. And it will look pretty, too!
- Shredded coconut: The strawberry and coconut combination will make you feel like you're on a tropical vacation.
- Nuts: For extra crunch and flavor, try adding walnuts, almonds, or pistachios to the cookies.
- Icing: You can frost these cookies with a simple vanilla icing or a cream cheese frosting.
- Whipped cream: Just like with traditional strawberry shortcake, enjoy these cookies topped with a little whipped cream!
Now I'm suddenly envisioning putting two of these cookies together with some strawberry (or vanilla) ice cream in between. Mmmm.
Yup, I'm pretty thrilled it's strawberry season!
🍓 More fresh strawberry desserts
Strawberry shortcake cookies are obviously just one thing you can do with fresh strawberries this season. I have lots of other dessert recipes I love making. Here are some of my favorites:
- Strawberry Breakfast Tarts
- Strawberry Cheesecake Cookies
- Strawberry Shortcake
- Strawberry Crepes
- Strawberry Mint Ice Cream
- Sprinkles Strawberry Cupcakes
- Strawberry Souffle
- Strawberry Granita
- Strawberry Shortcake Ice Cream (from Saving Room for Dessert)
I hope you all take full advantage of strawberry season while it lasts! These cookies are one of the best ways to enjoy it to the fullest extent.
What's your favorite thing to bake with strawberries?
Strawberry Shortcake Cookies
- 12 oz. strawberries, hulled and cut into ¼-inch pieces
- 1 tsp lemon juice
- ½ cup, plus 1 Tsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 6 Tbsp unsalted butter, chilled and cut into small pieces
- ⅔ cup heavy cream
- Coarse sugar, for sprinkling
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine strawberries, lemon juice, and 2 Tbsp of sugar.
- In a separate larger bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumb-like mixture is formed.
- Add heavy cream and stir until mixture is dough-like. Stir in strawberry mixture.
- Place tablespoon-size scoops of dough onto prepared baking sheet. Sprinkle cookies with coarse sugar.
- Bake cookies for 16-18 minutes, until just turning golden around edges. Remove from oven and let cool for a few minutes before moving to metal cooling rack to cool completely.
- Recipe adapted from Martha Stewart
- Note that cookie dough consistency will likely depend on how juicy your strawberries are. Mine were super juicy. If yours are pretty dry, you may want to add in a bit more cream.
- Cookies are best enjoyed day of baking. If keeping longer, store in airtight container, but note that they may get a bit soggy as time goes on.
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