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!
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.