Strawberry Shortcake Cookies Recipe

Close-up of strawberry shortcake cookies on parchment paper.

5 from 1 vote

Strawberry Shortcake Cookies Recipe

Chopped strawberries and lemon zest give these Strawberry Shortcake Cookies a fresh, fruity flavor, layered into soft dough that bakes golden and light.

Prep Time15

Cook Time24

Total Time39

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 108kcal

Author: Andrea

Ingredients

1 cup (8 oz) fresh strawberries hulled and sliced
1 tsp lemon juice
1/4 tsp lemon zest
1 teaspoon vanilla extract
1/2 cup + 1 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon salt
6 tablespoon unsalted butter cold
2/3 cup heavy cream
2 Tbsp sanding sugar

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, combine the sliced strawberries, 1 tablespoon sugar, lemon juice, and lemon zest. Gently mix together with a spoon.
In the bowl of a stand mixer, combine the flour, baking powder, salt, and remaining sugar. Using the whisk attachment on low speed, mix until combined. Cube the cold butter and slowly add it to the mixture. Mix until the ingredients turn into coarse crumbs. Remove the bowl from the stand. Combine the vanilla and cream in a liquid measuring cup. Pour into the dry ingredients and stir in (don’t worry if it looks really dry, it will moisten up when you add the berries). Gently fold in the strawberry mixture.
Scoop onto the prepared baking sheets. Sprinkle the tops with sanding sugar. Place into the oven and bake for 24–26 minutes, or until the tops begin to turn golden brown. Remove from the oven and let cool on the pan for 3–5 minutes. Transfer to a wire rack to cool completely.

Notes

STORE these cookies in an airtight container at room temperature for up to 2 days, though they’re best enjoyed the same day they’re baked. To keep them longer, place them in a single layer and refrigerate for up to 4 days.

For FREEZING, store the baked and cooled cookies in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature or warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–7 minutes to refresh the texture.

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