Go Back

Strawberry Shortcake Cookies

Strawberry shortcake cookies are soft, buttery cookies dotted with fresh strawberries and baked until the edges are lightly golden. Chill the dough for 30 minutes before baking to make it firm enough to scoop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Chilling 30 minutes
Total Time 1 hour 7 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp table salt
  • 1 cup fresh strawberries hulled, cut into 1/4-inch pieces, and patted dry

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. In a medium bowl, whisk together the all-purpose flour, baking powder, and table salt.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Gently fold in the strawberries until evenly distributed, taking care not to crush them.
  8. Cover the dough and refrigerate for 30 minutes, until firm enough to scoop.
  9. Scoop the dough into 16 portions of 2 tablespoons each.
  10. Place 8 portions on each baking sheet about 2 inches apart.
  11. Gently flatten each portion to about 1/2 inch thick.
  12. Bake for 14 to 17 minutes, switching the sheets’ positions and rotating them halfway through, until the edges are set and lightly golden.
  13. Let the cookies cool on the baking sheets for 10 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Pat the strawberries dry so excess moisture does not soften the dough. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use a plant-based butter stick.