These cookies are the best way to enjoy the ultimate summer dessert all year round! Strawberry shortcake cookies are sweet and buttery with a deliciously chewy texture that makes them irresistible!
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Cookies are one of my favorite desserts to make. They are so easy, make almost no mess, and are ready to eat in just about 20 minutes. These strawberry cookies are my go-to cookie during summer and spring.
If you are looking for some other great cookie recipes be sure to check out my Derby cookies or chewy keto chocolate chip cookies or for another delicious strawberry treat you can't beat my strawberry poke cake!
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Ingredients and Substitutions
This recipe uses all the classic cookie ingredients with just a few simple additions. As with all baking, there isn't much room for substitutions but I have listed some that will work well.
- Salted butter
- White and brown sugar
- Vanilla extract or vanilla bean paste
- Egg
- All-Purpose Flour
- Baking Soda
- Salt
- White chocolate chips (I used Lily's sugar-free white chocolate baking chips) You could also omit the white chocolate or semi-sweet chocolate for a chocolate-covered strawberry cookie.
- Dried strawberries - I used both freeze-dried and traditional dried strawberries and both worked well. I will explain the differences later.
See the recipe card for quantities.
Instructions
Cookies are so easy to make, and these strawberry cookies are no exception. Before you get started, preheat the oven to 350° F and line a baking sheet with parchment paper.
Tip: I DO NOT suggest using a Silpat or silicone baking mat for cookies. The silicone prevents the bottom of the cookie from browning properly. By only using parchment paper the cookies will have a nice golden and crisp bottom, while the rest of the cookies will be soft and chewy.
Start by microwaving the butter until it is almost completely melted. It is ok if there are still some small unmelted pieces, but the butter should not be hot.
Next, add the sugars and vanilla to the butter. Mix with an electric mixer until it becomes creamy and the sugars have begun to dissolve.
Add the egg and beat on low for just a few seconds. Then, add the flour, baking soda, and salt. Mix just until the dough is crumbly.
Tip: Be mindful not to overmix once you have added the egg. Overmixing or overworking the dough will cause your cookies to be too dense.
Use a rubber spatula to fold in the white chocolate chips and dried strawberries. The dough will be slightly on the dry side but should stay together when pressed into a ball.
Tip: While not required, I do suggest slicing the dried strawberries into small pieces. This is the case whether you are using regular dried strawberries or freeze-dried strawberries.
Use a cookie dough scoop or your hands to form the dough into 15 balls. Place them on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Remove them from the oven when they are just barely brown on the edges and they are puffy.
Allow the cookies to cool on the baking sheet for about 5 minutes, then use a thin spatula to transfer them to a cooling rack to cool completely.
Which Strawberries are Best for Cookies?
As I mentioned earlier I have made these cookies with freeze-dried strawberries, regular dried strawberries, and even fresh strawberries.
Either freeze-dried or regular dried strawberries seem to work best. Freeze-dried strawberries are crispy and maintain their bright red appearance while regular dried strawberries are chewy and have a duller, almost brown appearance.
Generally, freeze-dried strawberries have no added sugars, while regular dried strawberries often have added sugar and sometimes other preservatives.
In the image below, freeze-dried strawberries are on the top and regular dried strawberries are on the bottom.
My personal preference is to use regular dried strawberries. I feel that they had the most flavor and the chewy texture is very nice in the cookie. The only downside is that the cookies don't look as pretty.
In the image below the cookie on top was made with regular dried strawberries and the cookie on the bottom was made with freeze-dried strawberries. You can certainly see the difference in color!
Equipment
When making cookies, there are only a handful of items that are absolutely necessary, but there are many items that can make the job much easier. At minimum you will need:
- Measuring cups and spoons
- Large mixing bowl
- Baking sheet
- Mixing spoon and rubber spatula
If you make cookies or bake frequently here are some items that I think are well worth the cost:
- An electric mixer - I use a kitchen aid hand mixer for cookies but a stand mixer would also work.
- Cookie dough scoops - These make forming the cookies SO easy and mess-free. It also ensures that all of your cookies are uniform in size and shape.
- Parchment paper - Not only does parchment paper make clean-up super easy, but it also ensures that your cookies don't stick to the baking pan while still allowing them to get a caramelized and crispy bottom.
- A cooling rack - cooling racks keep the cookies elevated so that air can reach every surface helping the cookies to cool quickly and preventing the bottoms from going soft or soggy.
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Storage
Store the cookies in a container with a tight-fitting lid once they have completely cooled. They should keep for 5 to 7 days ... assuming that they last that long!
The baked cookies can also be frozen in a freezer-safe container after they are completely cooled. In addition to freezing the baked cookies, you can freeze the cookie dough as well!
Simply scoop the dough into balls, then transfer them to a freezer-safe container. When you are ready to bake them, simply follow the instructions for baking in the recipe card adding an additional minute or two to the baking time.
Top Tips
- I DO NOT suggest using a Silpat or silicone baking mat for cookies. The silicone prevents the bottom of the cookie from browning properly. By only using parchment paper the cookies will have a nice golden and crisp bottom, while the rest of the cookies will be soft and chewy.
- Be mindful not to overmix the dough once you have added the egg. Overmixing or overworking the dough will cause your cookies to be too dense
📖 Recipe
Strawberry Shortcake Cookies
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Electric Mixer
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
- ½ cup Salted Butter
- ½ cup White Sugar
- ¼ cup Brown Sugar packed
- 1½ teaspoon Vanilla Extract
- 1 Large Egg
- 1½ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- pinch Salt
- ½ cup White Chocolate Chips
- ¾ cup Dried Strawberries cut into bite sized pieces
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper. Note: I DO not suggest using a silicone baking mat for cookies.
- Microwave the butter until it is just barely melted. It is ok if there are still some small unmelted pieces, but the butter should not be hot.½ cup Salted Butter
- Add the sugars and vanilla to the butter. Mix with an electric mixer until it becomes creamy and the sugars have begun to melt.½ cup White Sugar, ¼ cup Brown Sugar, 1½ teaspoon Vanilla Extract
- Add the egg and beat on low for just a few seconds. Then, add the flour, baking soda, and salt. Mix just until the dough is crumbly.1½ cups All-Purpose Flour, ½ teaspoon Baking Soda, pinch Salt, 1 Large Egg
- Use a rubber spatula to incorporate the white chocolate chips and dried strawberries. This dough is slightly on the dry side but should stay together when pressed into a ball.½ cup White Chocolate Chips, ¾ cup Dried Strawberries
- Use a cookie dough scoop or your hands to form the dough into 15 balls. Place them on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Remove them from the oven when they are just barely brown on the edges and they are puffy.
- Allow them to cool on the baking sheet for about 5 minutes, then use a thin spatula to transfer them to a cooling rack to cool completely.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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