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To make strawberry shortcake cookies, gather these fresh ingredients: - 1 cup fresh strawberries, diced - 1/2 cup granulated sugar (divided) Fresh strawberries add flavor and sweetness. Choose ripe, juicy strawberries for the best results. Next, you'll need some baking essentials: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1/3 cup heavy cream These ingredients work together to create a soft and chewy cookie. The baking powder and soda help the cookies rise. For fun and flavor, consider these optional garnishes: - 1/2 cup powdered sugar - 1 teaspoon lemon juice The glaze adds a nice touch. It gives the cookies a sweet finish and a pop of flavor. You can also serve the cookies with whole strawberries for a colorful look. {{ingredient_image_1}} Start by washing your strawberries. Dice them into small pieces. Place the diced strawberries in a small bowl. Add 2 tablespoons of granulated sugar to them. This will help the strawberries release their sweet juices. Let them sit for 15-20 minutes. As they sit, they will become juicy and flavorful. While the strawberries are resting, you can prepare the dough. First, preheat your oven to 350°F (175°C). Next, line a baking sheet with parchment paper to prevent sticking. In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix is key for the cookie's rise. In a large bowl, beat 1/2 cup of softened unsalted butter with 1/4 cup of granulated sugar. Mix until it becomes light and fluffy, which takes about 2-3 minutes. Add in 1 large egg and 1 teaspoon of vanilla extract. Beat until well mixed. Gradually add the dry mix to the wet mixture. Stir until it is just combined. Then, gently fold in the strawberries and their juices into the dough. Now it’s time to bake. Use a cookie scoop or two tablespoons to drop the dough onto your baking sheet. Make sure to space them about 2 inches apart. Bake in your preheated oven for 12-15 minutes. Look for the edges to turn lightly golden. Once done, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. While the cookies cool, prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar, 1/3 cup of heavy cream, and 1 teaspoon of lemon juice. Adjust the glaze consistency with more sugar or cream if needed. Once the cookies are cool, drizzle the glaze over each cookie. Enjoy your wonderful strawberry shortcake cookies! To make the best strawberry shortcake cookies, focus on the right texture. Aim for soft, tender cookies. Here’s how: - Use room-temperature butter. This helps it cream better with sugar. - Do not overmix the dough. Mix just until combined. - Fold in strawberries gently. This keeps the cookies light. Storing your cookies well keeps them fresh. Here are my tips: - Store cookies in an airtight container. This helps them stay soft. - Use parchment paper to separate layers. This prevents sticking. - For best taste, eat them within three days. Serving your cookies can be fun! Here are some ideas: - Drizzle with lemon glaze for extra flavor. - Add fresh strawberries on top for a pretty touch. - Pair them with whipped cream or ice cream for a treat. Pro Tips Use Fresh Strawberries: For the best flavor, always opt for fresh, ripe strawberries. They enhance the taste and texture of the cookies significantly. Don’t Overmix the Dough: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cookies. Adjust the Glaze Consistency: If the glaze is too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar until you reach your desired consistency. Cool Completely Before Glazing: Ensure the cookies are completely cool before drizzling the glaze. This prevents the glaze from melting into the cookies. {{image_2}} You can make these cookies gluten-free. Just swap the all-purpose flour for gluten-free flour. Look for blends that work well in baking. These blends often include rice flour or almond flour. This keeps the cookies soft and tasty. If you want a twist, try other fruits. Blueberries and raspberries work well. You can also use diced peaches or cherries. These fruits add a unique flavor and color. Each fruit will change the taste a bit, making it fun to experiment. To make your cookies even better, add some flavor boosts. A pinch of cinnamon or nutmeg brings warmth. You can also mix in some lemon zest for a bright touch. For a richer flavor, add a splash of almond extract. These small changes can take your cookies to the next level! To keep your strawberry shortcake cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers if stacking them. Keep the cookies in a cool, dry place. They will last for up to five days at room temperature. If you want to keep them longer, consider freezing. Freezing your cookies is simple and effective. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer bag or container. Squeeze out the air and seal tightly. These cookies can last in the freezer for up to three months. When you are ready to enjoy your cookies again, take them out of the freezer. Let them thaw at room temperature for about 30 minutes. If you want them warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. Enjoy them fresh and warm, just like when they were first baked! Yes, you can use frozen strawberries for these cookies. Just make sure to thaw them first. Pat them dry to remove extra moisture. This helps keep your cookies from getting too soggy. Frozen strawberries work well, but fresh ones add more flavor. To make your cookies chewier, use more butter. You can substitute part of the flour with more butter. You can also add an extra egg yolk. This change adds moisture and fat, which makes cookies soft. Avoid overbaking them as well. Take them out when the edges are just golden. If you don't have heavy cream, use whole milk with butter. For every cup of cream, mix 3/4 cup of milk with 1/4 cup of melted butter. You can also use coconut cream or almond milk for a dairy-free option. Adjust the amount for your taste. In this blog post, we explored the ingredients needed for delicious cookies, from fresh strawberries to baking essentials. You learned step-by-step how to prepare and bake these treats. We shared tips for perfect texture, storage, and serving ideas. Variations like gluten-free options and flavor enhancements provided fun twists. Baking cookies can be enjoyable and rewarding. Use these guidelines to create your perfect batch. Enjoy sharing your treats with friends and family. Happy baking!

Strawberry Shortcake Cookies

Delicious cookies infused with fresh strawberries and topped with a sweet lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup fresh strawberries, diced
  • 0.5 cup granulated sugar (divided)
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.33 cup heavy cream
  • 0.5 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions
 

  • In a small bowl, combine the diced strawberries with 2 tablespoons of granulated sugar. Set aside for about 15-20 minutes to allow the strawberries to macerate, releasing their juices.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter with the remaining 1/4 cup of granulated sugar until light and fluffy (about 2-3 minutes).
  • Beat in the egg and vanilla extract until well blended. Gradually add the dry ingredients and mix until just combined.
  • Gently fold in the macerated strawberries along with their juices into the cookie dough.
  • Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, in a small bowl, whisk together the powdered sugar, heavy cream, and lemon juice until smooth. Adjust the consistency with more cream or powdered sugar as needed.
  • Once the cookies are completely cooled, drizzle the lemon glaze over each cookie for added sweetness and flavor.

Notes

Serve the cookies on a vibrant colored plate and garnish with whole strawberries to enhance their visual appeal.
Keyword cookies, dessert, strawberries