A Dozen Soft Strawberry Shortcake Cookies
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These cookies came to be after I made the double strawberry shortcake recipe. The strawberry chunks plus buttery biscuit are *chef’s kiss*, and it was then that I had the ah-ha moment of making something similar in cookie form.
I like to think of these strawberry shortcake cookies as a non-traditional cookie. Still a cookie, but not as sweet. And more fluffy than chewy. They get their sweetness and flavor from the fresh strawberry chunks nestled inside a buttery biscuit-like cookie.
The best part – they can be enjoyed any time of day! Keep them natural for a tasty pick-me-up in the morning. Or my favorite – dress them up with the glaze made with fresh strawberries for a fun spring dessert. Or, do both. You have one dozen cookies that you can divide up throughout the day! 🙂
Here’s a funny – even as a professional small batch baker, sometimes I need a break from all the decadence. But, I still want it to feel like dessert. My husband is the same way. Some of his favorite recipes to come out of the Butter and Bliss kitchen combine some sort of pastry with fruit. These cookies check those boxes.
So I gave you a funny, and now here’s a truth: the cookies are easy. We’re talking only 15 minutes of prep easy. Let’s take a peek at the step-by-step photos below to see just how easy!
If you’re intrigued by the idea of these cookies, the juicy strawberry mini cobbler and small batch of fresh strawberry scones should be next on your list to bake! They share the same buttery-sweet pastry texture combined with sweet strawberries.
Easy Steps To Make The Cookies
- Prepare the strawberries first so they can chill in the refrigerator. Dice the strawberries into small bite-size pieces and toss with a little flour and sugar. Refrigerate.
- Whisk together the flour, sugar, baking powder, and salt. Add the butter cubes.
FAQ
You can, and no need to thaw them. However, frozen strawberries will get quite soft when baked. My preference is always fresh, if available.
- Press the butter cubes into small flat discs with your fingertips. Toss with the flour to make sure each piece is coated. The mix will be shaggy and sandy.
- Whisk together the cream, egg yolk, and vanilla in a liquid measuring cup.
Tip! I prefer cream to make the cookies soft and tender. However, you can swap in any milk you like.
- Drizzle the cream mix over the dry ingredients and mix until just combined. Add the prepared strawberries and gently mix until no dry streaks remain. Expect a thick and crumbly dough. Do not overmix the dough! We don’t want the strawberries to break up too much (they will make the dough slimy).
- Scoop the cookies into medium (2 tablespoon) size scoops. Place at least 2 inches apart on a baking sheet and sprinkle with coarse sugar. Refrigerate for at least 15 minutes. This gives the dough time to chill and hydrate – plus it keeps the cookies from over-spreading.
Tip! My method for mixing the strawberries into the crumbly dough: use a spatula or wooden spoon and work from the bottom of the bowl, and flip the dough on top of itself. A few random strawberries may spill out, which is ok. Just press them on top of the dough balls before baking.
- Bake the cookies for about 22 minutes, or until the bottoms are golden. Immediately transfer to a wire rack to cool.
- Finish the cooled cookies with glaze! Fresh strawberry glaze is a tasty complement to the cookies.
Tip! If some of the cookie edges are a little wonky, and the cookie isn’t totally round, when the cookies are warm, use a spoon to push the edges of the cookies back into a round shape.
You know what I love more than these cookies? Hearing from you! A comment (plus star rating⭐) in the comments section below makes my day. Do you eat cookies for breakfast? Yes? No? Just me? 🙂
A Dozen Soft Strawberry Shortcake Cookies
Ingredients
- ⅔ cup (85.05 g) fresh strawberries, diced small
- 1 cup (62.5 g) all-purpose flour (plus 1 teaspoon to coat the strawberries)
- ¼ cup granulated sugar (plus 2 teaspoons to coat the strawberries)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (21 g) unsalted butter, cold and cut into cubes
- 5 tablespoons (29.57 ml) heavy cream, cold
- 1 large egg yolk, cold
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, add the diced strawberries, 2 teaspoons of sugar, and 1 teaspoon flour. Mix until the strawberries are coated. Place in the refrigerator until ready to add to dough.2/3 cup fresh strawberries, diced small
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes. Use your fingertips to press the butter into small, flat discs and toss with the flour until all the pieces are coated.1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsalted butter, cold and cut into cubes
- In a liquid measuring cup, measure out the heavy cream. Add the vanilla and egg yolk and whisk until well combined.5 tablespoons heavy cream, cold, 1 teaspoon vanilla extract, 1 large egg yolk, cold
- Drizzle the cream mix over the dry ingredients and gently mix until just combined. Add the prepared strawberries. Mix until almost no dry streaks remain. The dough is thick and crumbly. Do not overmix, or you will end up smashing the strawberries. Note – To get all of the flour incorporated, I use a spatula or wood spoon, and stir the dough from the bottom of the bowl and flip it over on itself. Almost like kneading dough, but with a spatula. Be careful not to break up the strawberries too much.2/3 cup fresh strawberries, diced small
- Using a cookie scoop to scoop 12 evenly sized cookies and place at least 2 inches apart on the prepared baking sheet. Sprinkle with coarse sugar (optional). Refrigerate for at least 15 minutes to chill and hydrate the dough. Note – The dough is crumbly and some of the strawberries may tumble out of the dough balls. Just press them on top.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Bake the cookies for 22 to 25 minutes, or until the bottoms are golden. Transfer the baked cookies immediately to a wire cooling rack to cool completely. Once cool, drizzle with the strawberry pastry glaze.
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- Strawberries – I recommend fresh strawberries for texture and flavor. If you want to try frozen strawberries, do not thaw.
- Cream – I prefer cream for a rich and tender cookie. You can swap in any milk.
- Mix Carefully – To avoid breaking up the strawberries, carefully mix the dough. If the strawberries are mixed too much, they will make the cookie dough slimy.
- Dough Consistency – The dough is supposed to be thick and crumbly – much like a biscuit dough.
- Storage – Store baked cookies in a covered container at room temperature for 3 to 5 days. Or, place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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