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Strawberry Shortcake Cookies

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These strawberry shortcake cookies are soft, tender, and bursting with juicy strawberries and creamy white chocolate chips. They pack all the nostalgia of classic strawberry shortcake into a portable, easy-to-make summer treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus 1 teaspoon for tossing strawberries
  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • Zest from 1 small lemon (optional, but recommended)
  • 1 cup (150g) fresh strawberries, diced small
  • 1/2 cup (85g) white chocolate chips (optional)
  • Coarse sugar (turbinado or demerara, for sprinkling, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Wash, hull, and dice strawberries into small, pea-sized pieces. Pat dry thoroughly with paper towels.
  3. Toss diced strawberries with 1 teaspoon flour to coat. Set aside.
  4. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
  5. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  6. Beat in egg, vanilla extract, and lemon zest until well combined.
  7. Add dry ingredients to wet ingredients in two parts, mixing just until no streaks of flour remain. Do not overmix.
  8. Gently fold in flour-coated strawberries and white chocolate chips (if using) until just distributed.
  9. Use a 2-tablespoon cookie scoop or spoons to drop mounds of dough onto prepared baking sheets, spacing about 2 inches apart.
  10. Sprinkle each cookie with coarse sugar if desired.
  11. Bake for 14-16 minutes, rotating sheets halfway through, until edges are lightly golden and tops look set.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, dry strawberries thoroughly and toss in flour before adding to dough. If dough is sticky or kitchen is warm, chill for 10-15 minutes before baking. Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Dough and baked cookies freeze well. For gluten-free or dairy-free adaptations, use appropriate substitutes.

Nutrition

Keywords: strawberry shortcake cookies, summer dessert, strawberry cookies, easy cookie recipe, picnic dessert, fruity cookies, white chocolate chip cookies

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