Description
Soft and tender Strawberry Shortcake Cookies loaded with fresh strawberries and topped with a sweet strawberry glaze. These easy cake-like cookies capture all the flavors of classic strawberry shortcake in a delicious handheld treat perfect for summer gatherings, picnics, or everyday indulgence.
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- Zest of 1 lemon (optional, but brightens flavor beautifully)
- 1–1½ cups diced fresh strawberries (drained on paper towels)
Optional Add-Ins / Variations:
- 1 tablespoon lemon juice added to strawberries for extra zing
- Sugar crystals for rolling tops of cookies
- White chocolate chips folded in with strawberries
For the Strawberry Glaze:
- 1–1½ cups powdered sugar
- 1–2 tablespoons milk or cream
- 1–2 tablespoons fresh strawberry puree or strawberry juice
- Optional: a drop of vanilla or lemon juice
Substitution Notes:
- No sour cream? Use plain Greek yogurt instead!
- Fresh strawberries are best, but in a pinch, thawed frozen strawberries (well-drained) can work
- Swap lemon zest for orange zest for a different citrus twist
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a good whisking to make sure everything is evenly distributed.
Add the cold cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces still visible. This creates those tender, flaky pockets in your cookies!
In another bowl, whisk together the sour cream, eggs, sugar, vanilla extract, and lemon zest if you’re using it. Whisk until everything is smooth and well combined.
Pour the wet ingredients into the dry mixture and stir gently with a spoon or spatula until just combined. You should still see a few flour streaks.
Gently fold in those beautiful drained strawberries. Use a light hand so you don’t mash them — we want pretty chunks of berry throughout! The dough will be soft and slightly sticky, almost like a thick batter.
Using a cookie scoop or spoon, drop about 2 tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They’ll spread just a little, but not much.
Bake for 12–15 minutes, until the edges are lightly golden. The centers might look slightly soft — don’t worry, that’s exactly what we want! They’ll continue to set as they cool.
Let the cookies cool on the baking sheet for 3–5 minutes (this helps them firm up), then carefully transfer them to a wire rack to cool completely before glazing.
In a small bowl, whisk together powdered sugar, strawberry puree or juice, and milk until smooth and pourable. Add a splash of vanilla or lemon juice if you want extra flavor depth. Drizzle that gorgeous pink glaze over your cooled cookies!
Notes
Rotate your baking sheet halfway through baking time for even browning.
Don’t overbake! These cookies should be soft, not crispy. When the edges are just set and lightly golden, they’re done.
Make strawberry puree easily by mashing a few berries with a fork and straining out the seeds if you want a super smooth glaze.
Common mistake to avoid: Adding too many strawberries can make the dough too wet. Stick to the 1–1½ cup range for best results.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American