Name: Strawberry Shortcake Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 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 and toss with 1 teaspoon of flour to prevent sinking. Set aside.

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 the mixture is light and fluffy.

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

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

Step 7: Fold in the diced strawberries and white chocolate chips (if using) carefully with a rubber spatula.

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

Step 9: (Optional but recommended) Refrigerate the scooped dough for 30 minutes to achieve thicker cookies.

Step 10: Bake for 8–10 minutes, until the edges turn golden. The centers may look slightly soft—that’s perfect!

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

Step 12: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and let it set for 15–20 minutes before serving.

Tips & Variations

For an extra burst of flavor, lightly macerate the diced strawberries in a teaspoon of sugar before folding them into the dough.

If you prefer, substitute the white chocolate chips with regular chocolate chips or chopped pecans for a different texture.

Use heavy cream instead of half-and-half for richer, more tender cookies.

Refrigerating the dough helps control spreading and produces thicker, cake-like cookies.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to avoid excess moisture, but if using frozen, thaw and drain them thoroughly, then pat dry before folding into the dough.