Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are a delightful treat that brings together the soft, sweet flavors of fresh strawberries with the crumbly, buttery texture of classic shortcake. These cookies have bursts of…
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Strawberry Shortcake Cookies are a delightful treat that brings together the soft, sweet flavors of fresh strawberries with the crumbly, buttery texture of classic shortcake. These cookies have bursts of juicy strawberry bits baked right into the dough, making every bite feel like a tiny celebration of summer. They’re tender and slightly crisp around the edges, just like the best shortcake you remember.
I love making these cookies when strawberries are in season because their natural sweetness really shines through. Sometimes I even add a little vanilla or almond extract to the dough for an extra touch of warmth. What makes these cookies special to me is how they remind me of sunny afternoons spent in the kitchen with family, baking and tasting the dough as we go!
My favorite way to serve Strawberry Shortcake Cookies is with a simple glass of milk or a cup of tea. They’re perfect for an afternoon snack or a light dessert that doesn’t feel heavy. If I’m feeling extra fun, I’ll add a dollop of whipped cream on the side to make it feel just a bit more like the classic strawberry shortcake, but in cookie form. They always disappear quickly, which means these cookies are definitely a favorite whenever they come out of the oven.
Key Ingredients & Substitutions
Butter: This is the base of your cookies, giving them their tender texture. Use unsalted butter to control the salt level. If you want a dairy-free option, try coconut oil, but the texture will be slightly different.
Sugar: Granulated sugar helps create the cookie’s slight crust when rolled. You can swap half with brown sugar for a richer flavor, but it might make the cookies a bit softer.
Strawberry Jam: The star of the cookie’s center! Use your favorite good-quality jam or preserves. If fresh strawberry jam isn’t available, raspberry or cherry jam works well too.
Flour: All-purpose flour gives a classic soft yet crumbly cookie. For gluten-free needs, try a 1:1 gluten-free flour blend, but the dough might be a bit more delicate.
How Do You Get the Perfect Thumbprint Shape and Jam Center?
Making a good well for the jam is key to pretty cookies without spilling.
- Roll the dough into smooth balls with no cracks to help the shape hold in the oven.
- Press your thumb or the back of a spoon gently to create a shallow well—don’t press too deep or the jam may melt over the sides during baking.
- Fill the well with jam just before baking. Too much jam can spread too much.
Also, watch the baking time closely. Bake until edges just start to turn golden for a soft center with slightly crisp sides. Cool a few minutes on the sheet before moving to keep them intact.
Equipment You’ll Need
- Baking sheets – I like using rimmed ones to catch any jam drips and keep the cookies in place.
- Parchment paper or silicone baking mats – these prevent sticking and make cleanup a breeze.
- Mixing bowls – one for dry ingredients and one for creaming butter and sugar to keep things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth without arm strain.
- Spoons or cookie scoop – helps portion dough evenly so cookies bake uniformly.
- Measuring cups and spoons – to get the dough just right every time.
- Small spoon or your thumb – to create the jamwell in each cookie before baking.
- Cooling rack – lets the cookies cool evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Swap strawberry jam for raspberry or apricot preserves for a fresh twist on the filling.
- Add finely chopped white chocolate to the dough for a sweet, creamy boost that pairs well with strawberries.
- Mix in a teaspoon of lemon zest to the dough for a bright citrus note that cuts the sweetness.
- Drop chopped nuts like almonds or pecans into the dough for added crunch and texture.
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup strawberry jam or preserves (for the centers)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- A few drops of red or pink food coloring (optional, for glaze)
- Sprinkles (for decoration)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake each batch, and some extra time for glazing and cooling—plan on around 40-50 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to keep the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your dry ingredients are evenly combined.
3. Cream Butter and Sugar:
In a large bowl, beat together the softened butter and 1 cup of granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes and makes your cookies tender.
4. Add Egg and Flavors:
Mix in the egg, vanilla extract, and almond extract if you’re using it. Beat until everything is well combined.
5. Combine Ingredients:
Slowly add the dry ingredients to the wet mixture. Mix just until the dough comes together—try not to overmix to keep the cookies soft.
6. Shape Your Cookies:
Scoop out heaping tablespoons of dough and roll them into balls. Roll each ball in a little extra granulated sugar for a nice crunch.
7. Create the Jam Thumbprints:
Place the dough balls about 2 inches apart on your baking sheet. Use your thumb or the back of a spoon to gently press a small well into the center of each ball. Fill each well with about 1/2 teaspoon of strawberry jam.
8. Bake:
Bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
9. Make and Add Glaze:
While the cookies cool, mix powdered sugar, milk, vanilla, and a drop or two of food coloring to make a smooth glaze. Drizzle the glaze over the cooled cookies and quickly add sprinkles before the glaze sets.
10. Enjoy!
Let the glaze set, then enjoy your delicious Strawberry Shortcake Cookies with a glass of milk or tea! They’re perfect for a sweet snack or sharing with friends and family.
Can I Use Frozen Strawberries or Jam for the Cookie Centers?
It’s best to use thawed jam or preserves for the centers rather than fresh or frozen strawberries to avoid extra moisture that could make the cookies soggy. If you only have frozen jam, thaw it completely and drain any excess liquid before use.
How Should I Store Strawberry Shortcake Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 3 months—just thaw completely before glazing and serving.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind the texture may change slightly and the dough might be a bit more delicate, so handle with care when shaping.
What Can I Use Instead of Almond Extract?
If you don’t have almond extract, simply omit it or replace it with an equal amount of extra vanilla extract for a slightly different but still delicious flavor.
