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Strawberry Shortcake Cookies

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Strawberry shortcake cookies are soft, tender cookies filled with juicy strawberries and the sweet, buttery flavor of classic shortcake. They feature a crisp edge and fluffy biscuit-like center, perfect for spring and summer treats.

Ingredients

  • 1 cup fresh strawberries, chopped
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract
  • Turbinado sugar (optional, for topping)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped strawberries.
  5. Add heavy cream and vanilla extract, mixing just until the dough comes together. Do not overmix.
  6. Scoop the dough into 12 mounds and place them on the prepared baking sheet.
  7. Sprinkle the tops with turbinado sugar if desired.
  8. Bake for 18–20 minutes, or until the edges are golden and centers are just set.
  9. Cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, add a bit of lemon zest to the dough.
  • White chocolate chips can be added for a sweeter twist.
  • Try with blueberries or raspberries as a variation.
  • Best enjoyed fresh, but can be stored or frozen.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-shortcake-cookies/