Strawberry shortcake cookies are delicious, chewy cookies studded with freshly diced strawberries and finished with a buttery crumble topping. These berry-licious cookies are the perfect treat to enjoy anytime, especially during summer strawberry season!
I love making cookies during the summer because they bake up much quicker than cakes and other baked goods and you can load them up with fruity, summer flavors. If you're a strawberry shortcake fan, you will swoon over these mouthwatering cookies!
If you're craving more strawberry-filled recipes, check out our fresh strawberry cobbler and strawberry biscuits recipes next!
Table of Contents
Important Ingredient Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Flour. All-purpose flour works best for these cookies. Measure your flour properly!
- Butter. Almost all my baking recipes call for softened unsalted butter. If using salted butter, do not add any additional salt.
- Brown sugar. I recommend light brown sugar but dark brown sugar also works fine for these cookies.
- Egg. Be sure to use the egg size listed in the recipe (large in this case) so you don't add too much or too little liquid to the dough.
- Vanilla extract. Use good-quality pure vanilla extract for the best flavor.
- Strawberries. Use fresh ripe strawberries that aren't mushy or too firm. Dice the strawberries into very small chunks so they are evenly distributed in the dough. If your strawberries are really juicy, be sure to drain them before adding them to the dough. And you must try our baked strawberry donuts!
How To Make This Recipe
Step 1. Preheat oven to 350°F. In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Drizzle the melted butter over the mixture and mix with a fork until a crumbly texture forms.
Step 2. Spread the crumble topping onto a lined baking sheet and bake for 10 minutes until golden brown. Set the crumble topping aside.
Step 3. Whisk the flour, salt, baking soda, and baking powder in a medium mixing bowl and set aside.
Step 4. Beat the butter and sugar together in a stand mixer until light and fluffy and then mix in the egg and vanilla extract.
Step 5. Beat the flour mixture into the butter mixture in three batches until no more streaks of dry flour are visible. Fold in the diced strawberries. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Step 6. Scoop out dough balls using a 1-tablespoon cookie scoop and place them on a lined baking sheet about 2 inches apart. I prefer to scoop and prep all of my cookies at one time and then bake in batches. Place any cookie dough not being used in the refrigerator.
Step 1. Press a generous amount of crumble topping into the tops of each cookie.
Step 2. Bake the cookies in the preheated oven for 9 to 12 minutes until the edges are golden brown but the centers are still slightly gooey.
💡 Expert Tip! When the cookies are fresh out of the oven, take a glass larger than the cookies, place it over the cookie, and swirl it around in a circular motion. The cookies will hit the side of the glass creating a perfectly round shape.
Recipe FAQs
I do not recommend using frozen strawberries as they contain too much liquid and can cause the dough to be too wet.
Yes! Portion the cookies on a baking sheet, freeze them and transfer them to a zip-top bag to store. I recommend adding the crumble topping when ready to bake.
You may not have chilled the dough long enough. Be sure to refrigerate the dough for at least an hour and place unused dough back in the refrigerator between bakes.
Make-Ahead and Storing Instructions
You may make this cookie dough up to two days in advance and store it in the bowl tightly wrapped in the refrigerator until ready to bake. You can also pre-portion the cookies and store them wrapped on the baking sheet in the refrigerator.
Leftover strawberry shortcake cookies can be stored at room temperature for up to 3 days. Frozen leftover cookies last for up to 3 months.
Pro Tips
- Measure your flour properly! Fluff your flour with a fork, spoon it into your measuring cup, and level it off with the back of a knife. Too much flour can cause your cookies to turn out dry and dense.
- Make sure your butter and egg are at room temperature! Soften butter to room temperature by leaving it on the counter for at least an hour up to overnight. You may place an egg in a bowl of lukewarm water for 10 minutes to bring it to room temperature. If your butter is too cold it will not properly combine with the other ingredients, affecting the texture of your dough.
- Dice your strawberries small! Cutting the strawberries into small pieces ensures you get strawberry bits in every bite. Try these strawberry cookies if you'd like to use freeze-dried strawberries!
- Don't forget to chill the dough! Chill the dough in the refrigerator for at least an hour up to overnight so your cookies don't spread too much while baking. Check out our soft and chewy monster cookies for a no-chill dough option!
- Do not overbake the cookies! Remove the cookies from the oven when the centers still look slightly under-baked. This ensures you get those irresistibly chewy centers.
More Irresistible Cookie Recipes You Will Love!
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📖 Recipe
Strawberry Shortcake Cookies
Equipment
Ingredients
Crumble Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter - cooled slightly
Strawberry Shortcake Cookies
- 1 cup unsalted butter - softened
- 1 cup light brown sugar - or dark brown
- ½ cup granulated sugar
- 1 large egg - room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour - spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup diced strawberries - divided
Instructions
- Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Drizzle the melted butter over the mixture and mix with a fork until a crumbly texture forms.
- Spread the crumble topping onto the baking sheet and bake for 10 minutes until golden brown. Set the crumble topping aside. You may turn your oven off at this point and preheat it again 10 minutes before baking the cookies.
- Whisk the flour, salt, baking soda, and baking powder in a medium mixing bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high (6-8 on a stand mixer) for 3 to 5 minutes until light and fluffy. Beat in the egg and vanilla on medium speed until combined.
- Scrape down the bottom and sides of the mixing bowl and mix in the flour mixture in three batches, beating until no more streaks of dry flour are visible after each addition. Start on low speed and gradually increase to medium. Fold in ¾ cup of the strawberries until evenly incorporated.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least an hour up to overnight.
- Use a 1-tablespoon-sized cookie scoop to portion the cookie dough and place cookies on lined baking sheets about 2 inches apart. Bake cookies in the preheated oven for 9 to 12 minutes until the edges are golden brown and the centers are slightly gooey.
- Top freshly baked cookies with 2 to 3 more strawberry pieces. Allow cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Measure your flour properly! Fluff your flower with a fork, spoon it into your measuring cup, and level it off with the back of a knife. Too much flour can cause your cookies to turn out dry and dense.
- Make sure your butter and egg are at room temperature! Soften butter to room temperature by leaving it on the counter for at least an hour up to overnight. You may place an egg and a bowl of lukewarm tap water for 10 minutes to bring it to room temperature. If your butter is too cold it will not properly combine with the other ingredients, affecting the texture of your dough.
- Dice your strawberries small! Cutting the strawberries into small pieces ensures you get strawberry bits in every bite.
- Don't forget to chill the dough! Chill the dough in the refrigerator for at least an hour up to overnight so your cookies don't spread too much while baking.
- Do not overbake the cookies! Remove the cookies from the oven when the centers still look slightly under-baked. This ensures you get those irresistibly chewy centers.
- Leftover strawberry shortcake cookies can be stored at room temperature for up to 3 days. Frozen leftover cookies last for up to 3 months.
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