Get ready to fall in love with these irresistibly tender and fruity treats with this Soft Strawberry Shortcake Cookies Recipe. Each bite melts in your mouth, carrying the delicate sweetness of fresh strawberries paired with a buttery cookie base that’s just the right balance of softness and flavor. Whether you’re craving a picnic-friendly dessert or a charming afternoon snack, these cookies deliver a delightful twist on classic shortcake that’s sure to impress and satisfy.
Ingredients You’ll Need
These ingredients are simple pantry staples combined with fresh strawberries to bring out a naturally sweet and soft texture in your cookies. Each component plays a crucial role—from the tender crumb created by butter and flour to the bright burst of real summer strawberries.
- All-purpose flour: Provides the perfect structure for soft, tender cookies without heaviness.
- Baking powder: Gives just enough lift to ensure a light, fluffy texture.
- Salt: Balances the sweetness and enhances the depth of flavors.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth quality you can’t resist.
- Granulated sugar: Sweetens evenly and helps create a delicate crust on the cookies.
- Egg: Binds ingredients while contributing moisture and tenderness.
- Vanilla extract: Infuses warmth and enhances the overall flavor profile.
- Fresh strawberries (finely chopped): The star ingredient that gives these cookies their lovely strawberry notes and moist texture.
How to Make Soft Strawberry Shortcake Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a cozy 350°F (175°C). This perfect baking temperature ensures your cookies will cook evenly, developing just the right golden edges while staying soft inside.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This blend forms the dry base of the cookies and allows for even distribution of lift and flavor.
Step 3: Cream Butter and Sugar
In another bowl, beat the softened butter with granulated sugar until it looks light and fluffy—a key step that traps air and makes your cookies wonderfully tender.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until the batter becomes smooth and creamy. This combination brings moisture and flavor complexity to the dough.
Step 5: Incorporate Dry Ingredients
Gradually add the flour mixture to your wet ingredients and stir just until everything comes together. Avoid overmixing here to keep the cookies soft and tender.
Step 6: Fold in Strawberries
Gently stir in the finely chopped fresh strawberries. Handle this step delicately to prevent mashing the berries, keeping bursts of fruity sweetness throughout your cookies.
Step 7: Scoop Dough
Use a tablespoon to drop dollops of dough evenly spaced about two inches apart on a baking sheet. This spacing allows your cookies room to spread without sticking together.
Step 8: Bake to Perfection
Pop your trays into the oven and bake for 12 to 15 minutes. Look for golden edges, but keep the centers soft and slightly underdone—they’ll set as they cool for that signature soft strawberry shortcake cookie texture.
Step 9: Cool Slightly and Transfer
Allow your freshly baked cookies to cool on the tray for a few minutes before moving them to wire racks. This prevents breakage and helps maintain their tender structure.
How to Serve Soft Strawberry Shortcake Cookies Recipe
Garnishes
For an extra touch, dust your cookies lightly with powdered sugar or a drizzle of white chocolate. Fresh mint leaves or small strawberry slices add a pop of color and freshness that will delight the senses.
Side Dishes
These cookies shine when paired with a light cup of tea or a chilled glass of milk. For brunch or dessert, consider serving alongside whipped cream or a scoop of vanilla ice cream to elevate the experience.
Creative Ways to Present
Try stacking the cookies with a layer of sweetened cream cheese frosting sandwiched in between for a quick strawberry shortcake-inspired treat. Or, arrange on a pretty platter with fresh berries and edible flowers for an eye-catching dessert display at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They should stay soft and flavorful for up to 3 days, perfect for enjoying throughout the week.
Freezing
You can freeze these cookies for longer storage. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. When ready to enjoy, thaw at room temperature for a few hours.
Reheating
If you prefer your cookies warm, pop them in a microwave for 10 to 15 seconds or heat briefly in a low oven. This revives their softness and enhances the strawberry aroma beautifully.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture and flavor, but if you’re out of fresh berries, thaw frozen ones thoroughly and drain excess moisture before chopping to avoid soggy cookie dough.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly before baking if you notice spreading. Also, spacing the cookies properly on the sheet helps keep them nicely shaped.
Can I substitute all-purpose flour with gluten-free flour?
Yes, a gluten-free all-purpose blend should work fine. Just keep in mind the texture may vary slightly, and you may need to adjust baking time accordingly.
What’s the best way to chop strawberries for this recipe?
Use a sharp knife to finely dice strawberries into small pieces around 1/4 inch or smaller. This helps distribute the fruit evenly without releasing too much juice into the dough.
Can I add other flavors like lemon or almond?
Absolutely! A teaspoon of lemon zest or almond extract added with the vanilla can brighten or deepen the flavor, adding your own personal twist to the Soft Strawberry Shortcake Cookies Recipe.
Final Thoughts
There’s something truly magical about these Soft Strawberry Shortcake Cookies Recipe that makes them a standout favorite, whether you bake them for family, friends, or yourself. Their tender crumb, fruity sweetness, and effortless charm are bound to keep you coming back for more. Give this recipe a try—you’ll quickly see why it’s such a beloved treat, perfect for sharing and savoring any time of year.
Print
Soft Strawberry Shortcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Strawberry Shortcake Cookies combine the tender crumb of a classic shortcake with the sweet, fruity burst of fresh strawberries. Perfectly soft and slightly chewy, these cookies are a delightful treat for any occasion, capturing the essence of strawberry shortcake in an easy-to-make cookie form.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the proper temperature before baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough that could toughen the cookies.
- Fold in Strawberries: Gently fold the finely chopped fresh strawberries into the dough, making sure they are evenly distributed without breaking them up too much.
- Scoop Dough: Using a tablespoon measure, scoop dough portions onto baking sheets lined with parchment paper, spacing them about two inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges of the cookies turn golden brown while the centers remain soft and slightly undercooked, ensuring the chewy texture.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh strawberries that are not too watery to prevent soggy dough.
- Do not overmix the dough after adding the flour to maintain cookie softness.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version, though texture may vary slightly.
- If strawberries are out of season, frozen chopped strawberries can be used but ensure they’re well-drained before adding.
