Name: Soft Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh strawberries, finely chopped

Jump to Recipe

If you’re searching for a dessert that walks the line between nostalgic comfort and fruity freshness, Soft Strawberry Shortcake Cookies will absolutely sweep you off your feet. Imagine the pillowy crumb of shortcake transformed into a portable, oven-warmed cookie studded with juicy bursts of real strawberry — that’s what’s about to happen in your kitchen. These cookies are delightfully tender, lightly sweet, and brimming with vanilla and buttery notes, making them a treat that’s as welcome at a summer picnic as it is with your morning coffee. It’s not just a recipe, it’s a soft, sunny escape baked right onto your baking sheet!

Soft Strawberry Shortcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk through the magic of these humble ingredients! Each one is key to creating the signature flavor and cloud-like softness of Soft Strawberry Shortcake Cookies. Together, they promise a treat that tastes effortless and feels like a special occasion in every bite.

All-purpose flour: This is the backbone of our cookies, providing structure while keeping things light and fluffy.
Baking powder: The secret to a gentle lift and tender crumb, just like classic shortcake.
Salt: Just a touch sharpens all the sweet and buttery notes—don’t skip it!
Unsalted butter, softened: Butter brings richness and melt-in-your-mouth texture. Softened makes creaming a breeze.
Granulated sugar: Not only sweetens, but also helps create those beautifully golden, soft edges.
Large egg: Acts as a binder and adds just the right amount of richness for soft, cohesive dough.
Vanilla extract: Rounds out the flavors with warmth and that unmistakable homemade aroma.
Fresh strawberries, finely chopped: The star! Juicy strawberries make each cookie pop with color and a sweet-tart bite.

How to Make Soft Strawberry Shortcake Cookies

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—this keeps the bottoms from browning too much and makes cookie removal a breeze. A good start sets you up for cookie success!

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is perfectly even throughout your dough and helps prevent any salty patches. It’s such a simple step, but it really makes for a delicate, well-structured cookie.

Step 3: Cream Butter and Sugar

In a separate, large bowl, beat the softened butter and granulated sugar together until it looks pale and fluffy. This is where your cookies get their signature soft, shortcake-like crumb. Take your time with this step to dissolve the sugar for the ultimate tender bite.

Step 4: Add Egg and Vanilla

Add the egg and vanilla extract to the creamed butter mixture. Beat until everything is creamy and smooth. The egg helps bring richness and brings all the ingredients together, while the vanilla deepens that classic shortcake flavor you know and love.

Step 5: Mix in the Flour and Strawberries

Gradually mix your dry ingredients into the wet ingredients, stirring just until combined—overmixing can make cookies tough, so use a gentle hand! Lastly, fold in those finely chopped strawberries. You’ll immediately spot gorgeous swirls of pink, which is pure joy in dough form.

Step 6: Shape the Cookies

Use a tablespoon (or cookie scoop) to drop rounded balls of dough onto your prepared baking sheets. Leave about two inches between each cookie so they have space to puff and spread without running into each other. The dough will be soft, but that’s what makes Soft Strawberry Shortcake Cookies so marvelous!

Step 7: Bake and Cool

Bake for 12 to 15 minutes—watch for edges turning gently golden while the centers remain soft and tender. Once baked, let the cookies rest on the baking sheet for a couple of minutes before gently transferring them to a wire rack to cool. This patience will ensure perfect, bakery-worthy cookies every time.

How to Serve Soft Strawberry Shortcake Cookies

Garnishes

To elevate your Soft Strawberry Shortcake Cookies, try a dusting of powdered sugar or a light drizzle of vanilla glaze. Freshly sliced strawberries or a dollop of whipped cream alongside the cookies can make the moment feel extra festive—like dessert at a sunny garden party!

Side Dishes

These cookies are right at home next to a scoop of vanilla ice cream or a bowl of lightly sweetened yogurt. For a brunch table, pair them with fresh berries and hot tea or coffee. Their summery flavor profile even stands out beautifully next to a berry salad or a refreshing glass of lemonade.

Creative Ways to Present

Pack them in clear boxes tied with ribbon for a heartfelt homemade gift, or stack them on a cake stand and garnish with mint leaves and strawberry slices for a casual-chic dessert centerpiece. For parties, serve mini Soft Strawberry Shortcake Cookies with little glasses of milk or as the base of small berry ice cream sandwiches—everybody will be delighted!

Make Ahead and Storage

Storing Leftovers

Place completely cooled Soft Strawberry Shortcake Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to three days, making them perfect for lunchboxes or quick snacks throughout the week.

Freezing

If you have extra cookies, freeze them in a single layer on a baking sheet before transferring to a freezer bag or airtight container. They keep their flavor and softness for up to two months! Simply thaw at room temperature when cravings strike.

Reheating

To revive that fresh-from-the-oven coziness, pop cookies in a 300°F (150°C) oven for just 3-4 minutes. Warm cookies are especially divine with their sweet strawberry aroma and gently melty centers—like baking day all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well if you can’t find fresh ones! Thaw and pat them dry before chopping, so you don’t introduce excess moisture to your dough.

Can I make the dough ahead of time?

Absolutely! The dough for Soft Strawberry Shortcake Cookies can be prepped a day ahead; just cover and refrigerate. Let it sit at room temperature for 10-15 minutes before scooping and baking.

Do I have to chill the dough?

For this recipe, chilling isn’t required thanks to the thick, scoopable dough, but chilling for 30 minutes can help the cookies hold their shape if your strawberries are especially juicy.

Can I add other mix-ins?

Feel free to get creative! Mini white chocolate chips or lemon zest are wonderful additions for extra flavor. Just keep mix-ins to a half cup so the cookies don’t get too heavy.

How do I keep the cookies soft?

Store Soft Strawberry Shortcake Cookies with a slice of bread or a marshmallow in the container; these help regulate moisture and keep your cookies tender for days.

Final Thoughts

If you’re ready for a decadent twist on a summer classic, Soft Strawberry Shortcake Cookies are calling your name. They’re heartfelt, crowd-pleasing, and so simple to whip up—don’t be surprised if they become your new favorite sweet treat! Go ahead, gather those strawberries, and enjoy baking a batch that’s sure to bring smiles to any table.

Soft Strawberry Shortcake Cookies Recipe

★★★★★

4.9 from 26 reviews

Author: Ethan
Total Time: 30 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

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Description

These Soft Strawberry Shortcake Cookies are a delightful twist on traditional shortcake. With a tender crumb and bursts of fresh strawberries, they are perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, finely chopped

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients: In a separate large bowl, cream softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
Combine and Bake: Gradually mix in the dry ingredients until just combined. Gently fold in chopped strawberries. Scoop tablespoon-sized balls of dough onto prepared baking sheets. Bake for 12-15 minutes or until edges are golden brown but centers remain soft. Allow to cool slightly before transferring to wire racks.

Notes

You can drizzle these cookies with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
Store any leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American