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–+ servings
strawberry cookies.
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5 from 60 votes

Strawberry Shortcake Cookies

Strawberry shortcake cookies taste just like shortcakes in cookie form! With fresh juicy strawberries and buttery shortbread crumbs, these strawberry cookies are perfect for strawberry season.

Equipment

Ingredients

Shortcake Crumb

Strawberry Cookie Dough

  • ⅔ cup diced fresh strawberries
  • 1 teaspoon lemon juice
  • 12 tablespoon unsalted butter room temperature
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tbsp all-purpose flour *see notes below for measuring flour*
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup shortcake crumbs from above recipe
US Customary - Metric

Instructions

  • Preheat the oven to 300 F/150 C.
  • In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
  • In a small bowl, toss the strawberries and lemon juice together. Set aside.
  • In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
  • Mix in the egg, egg yolk, and vanilla extract until just combined.
  • Mix in the flour, baking powder, baking soda, and salt until almost combined.
  • Then gently fold in the shortcake crumbs and chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!
  • Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
    You can also use a large (3-tablespoon) cookie scoop for large bakery-style cookies!
  • Chill the tray in the freezer for at least 2-3 hours, overnight is best!
  • Then preheat the oven to 350 F/180 C.
  • Bake the cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You will know they are done when the edges are just starting to turn golden brown.
  • After baking, you can press more shortcake crumbs into the top and more diced strawberries if desired.
  • Let the tray cool on a wire rack for at least 15 minutes before removing each one, then enjoy!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
    • Step-by-step process photos are provided above, in the body of this post.
    • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
    • Dice the strawberries: To get bits of berry in every bite, the strawberries must be diced in small pieces. If they are too large the cookies won't spread properly.
    • Don't overbake! If the edges are too brown, they will be thicker and puffier with no gooey centers. Pull the tray out of the oven as soon as the edges are a light golden brown, they will continue to cook on the hot tray!
    • Fresh strawberries: I do not recommend substituting frozen strawberries instead of fresh ones. They will be too soft and juicy for the cookie dough.