If you’ve ever dreamed of combining the nostalgic, sun-kissed flavors of strawberry shortcake with the chewy delight of a classic sugar cookie, Strawberry Shortcake Sugar Cookies are about to become your favorite treat. These cookies are a bite-sized celebration of summer, brimming with both fresh and freeze-dried strawberries, swirls of creamy white chocolate, and the irresistible crunch of shortbread crumbs. Every bite is a harmony of tender cookie, juicy fruit, and creamy sweetness, making these cookies just as perfect for a picnic as they are for a casual coffee break. Whether you love baking for others or just want a new way to enjoy strawberries, these cookies bring a smile to every occasion!
Ingredients You’ll Need
One of the best parts about Strawberry Shortcake Sugar Cookies is how simple yet purposeful each ingredient is. Every component plays a key role in creating cookies that are beautifully soft, deliciously rich, and dotted with bursts of strawberry flavor.
- All-purpose flour: Gives the cookies their tender structure and chewy bite.
- Baking soda & baking powder: The perfect duo for just the right amount of lift and soft texture.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter (softened): Brings creaminess and a melt-in-your-mouth quality to every bite.
- Granulated sugar: Infuses sweetness and helps create that signature sugar cookie chew.
- Large egg: Binds everything together for a cohesive, fluffy dough.
- Vanilla extract: Rounds out the flavors with a cozy, familiar depth.
- Almond extract: Just a touch for that unmistakable shortcake aroma – a true game changer!
- Freeze-dried strawberries (crushed): Intensifies the strawberry flavor and gives little pops of color.
- White chocolate chips: Melty pockets of creamy sweetness that pair beautifully with the berries.
- Fresh strawberries (chopped): Bring natural juiciness and tang – make sure to pat them dry for best results.
- Crushed shortbread cookies: Add buttery crunch for the ultimate strawberry shortcake vibe.
How to Make Strawberry Shortcake Sugar Cookies
Step 1: Prep Your Baking Sheets and Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper, which makes cleanup a breeze and keeps your cookies from sticking. It’s also a good time to measure out all your ingredients and give those strawberries a gentle pat dry so they don’t add excess moisture to the dough. Trust me, this little prep step makes all the difference in how the cookies bake up!
Step 2: Mix Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Use a whisk to blend everything evenly, ensuring your leaveners are well distributed. This quick step helps keep your Strawberry Shortcake Sugar Cookies light, fluffy, and beautifully uniform.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and beat the softened butter with granulated sugar, using a hand or stand mixer. Beat until the mixture is light, pale, and fluffy – this can take up to 3 minutes but sets the stage for those wonderfully chewy cookies. The air you work into the butter and sugar is key for a soft, bakery-style result.
Step 4: Add Egg and Extracts
Add the large egg, vanilla extract, and almond extract into the creamed butter mixture. Beat until combined and everything looks silky smooth. The vanilla and almond scents will hit your nose and instantly give off that classic shortcake cookie vibe.
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the bowl of wet ingredients. Mix on low speed until everything is just blended and a soft dough forms. Be careful not to overmix – you want the cookies to stay tender and not tough or dense.
Step 6: Fold in Strawberries, Chocolate, and Shortbread
This is where the magic happens! Gently fold in the crushed freeze-dried strawberries, white chocolate chips, chopped fresh strawberries, and crushed shortbread cookies. The dough will look gorgeously speckled and full of promise. Take care to not crush the fresh strawberries too much, so you get juicy little pockets in every bite.
Step 7: Portion and Bake
Using a cookie scoop or spoon, shape heaping tablespoons of dough and drop them onto your prepared baking sheets, leaving about 2 inches between each for spreading. Bake for just 10 to 12 minutes, or until the edges are barely golden and the centers look set. The key with Strawberry Shortcake Sugar Cookies is to avoid overbaking – you want them soft!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes so they set up, then gently transfer them to a wire rack to cool completely. This quick rest ensures every cookie is perfectly chewy with just the right amount of crisp on the edges.
How to Serve Strawberry Shortcake Sugar Cookies
Garnishes
For a little extra pizzazz, try dusting your cookies with a snowy sprinkle of powdered sugar, or even drizzle with melted white chocolate for a more decadent finish. Fresh strawberry slices or a dollop of freshly whipped cream on the side can make these Strawberry Shortcake Sugar Cookies feel extra special, like a fancy dessert you’d find at a cozy bakery.
Side Dishes
Pair your cookies with a pitcher of homemade lemonade, a scoop of vanilla bean ice cream, or a frosty glass of milk. For brunch, serve alongside a bowl of mixed berries or a tart yogurt parfait infused with more strawberries and shortbread cookie crumbles. Anything light and fruity complements these cookies perfectly.
Creative Ways to Present
Give Strawberry Shortcake Sugar Cookies a party-ready spin by using them as the “bread” for ice cream sandwiches – vanilla or strawberry ice cream work especially well here! Arrange them in a pretty basket lined with a gingham napkin for a picnic, or gift-wrap in pastel bakery boxes with a ribbon for sweet homemade gifts.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Shortcake Sugar Cookies at their freshest, store leftovers in an airtight container at room temperature for up to two days. The cookies stay soft and moist, though the fresh strawberries mean they’re best enjoyed within the first day or so.
Freezing
You can freeze both the unbaked dough and the baked cookies! For dough, scoop onto a tray, freeze until solid, then transfer to a zip-top bag and freeze for up to two months. Bake directly from frozen with just a minute or two added to the bake time. Baked cookies can also be frozen for up to a month – just thaw at room temperature before serving.
Reheating
If you like your cookies warm, simply pop them in a 300°F (150°C) oven for about 3 to 5 minutes, or microwave each cookie for about 10 seconds. This refreshes the texture and makes the white chocolate nice and melty again – almost as good as fresh from the oven!
FAQs
Can I use only freeze-dried or only fresh strawberries?
Absolutely! While the combination gives the best punch of flavor and texture in Strawberry Shortcake Sugar Cookies, you can use just freeze-dried for a less-moist cookie, or just fresh for pockets of juicy berry. Just remember to dry the fresh strawberries thoroughly if using only fresh.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend, and check that your shortbread cookies and other ingredients are gluten-free. The cookies will be just as delightful and light.
What’s the best way to crush the shortbread and freeze-dried strawberries?
A zip-top bag and a rolling pin work wonders for both! Just add the cookies or freeze-dried berries, seal the bag, and gently crush them. This method keeps mess to a minimum and yields perfectly sized bits for distributing throughout the dough.
Why do my cookies spread too much?
If your Strawberry Shortcake Sugar Cookies are spreading more than you’d like, make sure your butter wasn’t too soft or melted, and double-check your flour measurement. Chilling the cookie dough before baking also helps control spreading for thicker cookies.
Can I double the recipe for a crowd?
Definitely! This recipe doubles beautifully – simply use a larger mixing bowl and ensure even mixing of ingredients. You might need to bake in additional batches, but it’s so worth it when you see a tower of cookies ready for sharing!
Final Thoughts
There’s something so joyful about the way Strawberry Shortcake Sugar Cookies capture the essence of sunny days and sweet memories. Whether you’re baking for a family picnic or just to treat yourself, these cookies never fail to delight. Give them a try and let the flavors transport you – one bite and you’ll be hooked!
Print
Strawberry Shortcake Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with these Strawberry Shortcake Sugar Cookies. A perfect combination of sweet strawberries, white chocolate, and buttery shortbread, these cookies are a treat for any occasion.
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
Add-Ins:
- ½ cup freeze-dried strawberries (crushed)
- ¾ cup white chocolate chips
- ¾ cup chopped fresh strawberries
- ½ cup crushed shortbread cookies
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg, vanilla extract, and almond extract until combined.
- Combine and Bake: Gradually add dry ingredients to wet mixture. Fold in strawberries, white chocolate chips, and shortbread cookies. Portion dough onto baking sheets and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on sheet before transferring to a wire rack to cool completely.
Notes
- Pat fresh strawberries dry to avoid excess moisture.
- Best enjoyed the same day or store in an airtight container for up to 2 days.
- Dough can be frozen for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
