These strawberry shortcake cookies taste like shortcakes in cookie form! With fresh juicy strawberries and buttery shortbread crumbs folded into the dough, these cookies are incredibly chewy with extra gooey centers and a perfect strawberry shortcake flavor that everyone will love!
I have always loved all things strawberry and strawberry season, so naturally, these strawberry shortcake cookies are one of my absolute favorite cookie flavors ever.
This recipe requires simple ingredients that you already have in your kitchen and creates a truly unique flavor from your ordinary chocolate chip cookie! The strawberry flavor is fresh and natural, as it only uses real strawberries.
I am obsessed with this easy recipe and I know you will be too once you make them!
Jump to:
strawberry shortcake cookie highlights
- Extra soft and chewy cookies with gooey centers
- Delicious strawberry shortcake flavor
- Real chopped strawberries are added to the dough for the best flavor
- They are the best for Valentine's Day!
ingredient notes
- Fresh strawberries: I do not recommend substituting frozen strawberries instead of fresh ones. They will be too soft and juicy for the cookie dough.
- Egg yolks: The yolks should come from large eggs and need to be at room temperature. Not sure what to do with the leftover egg whites? Try angel food cupcakes or macarons!
- Unsalted butter: I recommend pulling the butter out 1-2 hours before baking to allow it to come to room temperature. You can also microwave it in 10 second increments until soft, but firm.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
Before you start: Make the shortbread crumb by combining the flour, sugar, baking powder, vanilla, and oil in a small bowl. Spread the crumb out onto a parchment-lined baking sheet and bake for 15 minutes. Allow it to cool completely before using. Then preheat the oven to 350 F.
Step 1: In a small bowl, mix the chopped strawberries with a little lemon juice and set them aside. In the bowl of a stand mixer, beat the butter and brown sugar together until fluffy, about 1 minute. You can also cream the dough together in a large bowl with a wooden spoon.
Step 2: Mix in the vanilla extract and egg yolks one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is combined well.
Step 3: Mix in the flour, baking soda, and salt and mix until almost combined.
Step 4: Add the shortcake crumbs and chopped strawberries and gently fold them into the dough. Don't mix too vigorously or the strawberries will get mushy.
Step 5: Use a large cookie scoop to scoop the dough onto a parchment-lined baking sheet. Press more of the shortcake crumbs on top of each dough ball, then place them in the freezer to chill for 15 minutes while the oven preheats.
Bake the strawberry cookies spaced 2-3 inches apart for 13-14 minutes, or until the edges are just golden brown. Allow the tray to cool completely on a cooling rack before removing the cookies.
expert cookie baking tips
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
- Weigh the ingredients: I highly recommend using a kitchen scale to weigh the dry ingredients. If you don't own a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup for the most accurate measurement.
- Fold the strawberries in gently: Folding the fruit in gently will keep the pieces whole, otherwise they can turn to mush.
- Use a large cookie scoop: A large scoop will give you perfect bakery style cookies! You can use a medium or small sized scoop if desired, just know the baking times will vary.
- Don't over bake them: The cookies are done when the edges are just golden brown. They will continue to bake on the hot tray after coming out of the oven!
storage & freezing
- Room temperature: These cookies are best kept at room temperature in an airtight container or ziplock bag. They will stay soft and fresh for 2-3 days if stored properly!
- Freezer: You can easily freeze the scooped dough balls by storing them in an airtight container or freezer bag for up to 1 month.
faq's
I do not recommend using frozen ones as they will be too soft and watery for the cookie dough.
Those extra egg whites are perfect for making angel food cupcakes or French macarons!
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Recipe 📖
Strawberry Shortcake Cookie Recipe
Equipment
- stainless steel baking sheet *SEE NOTES*
Ingredients
Shortbread Crumb Ingredients
- 2 tablespoon granulated sugar
- 1 teaspoon light brown sugar, packed
- 3 tbsp all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon canola or vegetable oil
- ¼ teaspoon vanilla extract
Cookie Dough Ingredients
- ¼ cup chopped fresh strawberries
- ½ teaspoon lemon juice
- 6 tablespoon unsalted butter room temperature
- ⅔ cup light brown sugar
- 2 large egg yolks
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup shortbread crumbs
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 300 F/149 C.
- In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbly. Squeeze the crumb in your hands to form larger crumbs pieces. Bake on a parchment-lined tray for 15 minutes, then set aside to cool.2 tablespoon granulated sugar, 1 teaspoon light brown sugar, packed, 3 tablespoon all-purpose flour, ¼ teaspoon baking powder, 1 tablespoon canola or vegetable oil, ¼ teaspoon vanilla extract
- In a small bowl, combine the chopped strawberries and lemon juice and set aside.¼ cup chopped fresh strawberries, ½ teaspoon lemon juice
- In a mixing bowl, beat the butter and sugar together on low for one minute until combined.6 tablespoon unsalted butter, ⅔ cup light brown sugar
- Mix in the vanilla and egg yolks one at a time until well combined. Scrape down the bowl as needed.2 large egg yolks, ½ teaspoon vanilla extract
- Add in the flour, baking soda, and salt and mix until almost combined with some dry pockets, then add the shortbread crumb and chopped strawberries. Gently fold the crumb and strawberries into the dough.1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ cup shortbread crumbs
- Scoop the dough with a large cookie scoop onto a lined baking sheet. Press more shortbread crumbs onto the tops of each dough ball.
- Place the tray in the freezer to chill until the dough feels completely solid and then preheat the oven to 350 F/177 C.
- Bake the cookies spaced 2-3 inches apart for 13-14 minutes or until the edges are just turning golden brown. Let the tray cool completely before removing each one, then enjoy!
Notes
recipe notes
- Fresh strawberries: I do not recommend substituting frozen strawberries instead of fresh ones. They will be too soft and juicy for the cookie dough.
- Egg yolks: The yolks should come from large eggs and need to be at room temperature. Not sure what to do with the leftover egg whites? Try angel food cupcakes or macarons!
- Unsalted butter: I recommend pulling the butter out 1-2 hours before baking to allow it to come to room temperature. You can also microwave it in 10-second increments until soft, but firm.
storage & freezing
- Room temperature: These cookies are best kept at room temperature in an airtight container or ziplock bag. They will stay soft and fresh for 2-3 days if stored properly!
- Freezer: You can easily freeze the scooped dough balls by storing them in an airtight container or freezer bag for up to 1 month.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lindsey says
They were a hit! I love the added texture from baking the shortbread crumble first!