Strawberry Shortcake Cookies

Bursting with fresh strawberry flavor, these soft and tender Strawberry Shortcake Cookies are so good! Easy to make and quick to bake, these effortless cookies are a must-try!

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These perfectly pink, soft cookies are so good! If you could take a strawberry shortcake and put it into cookie form, this is what you’d get! Sweet cream and white chocolate add just the right amount of sweetness to these soft and cakey strawberry cookies.

I love these cookies and make them every spring when I can get my hands on fresh, local strawberries. The flavor is incredible and each bite tastes like a sunny day! Most of all, they’re easy to make. They’re a no-fuss cookie, and while you do have to chill the dough, this is an easy cookie to make.

Grab some strawberries and your mixer and let’s get cooking!

Ingredients

• Fresh strawberries – Cleaned and hulled. Pat them very dry with paper towels or they’ll make the cookies soggy. Don’t use frozen strawberries—they’ll bleed into the dough and make it watery.
• Butter – Salted, softened. Unsalted butter works if you increase the kosher salt to ¾ teaspoon.
• Sugar – White granulated sugar.
• Eggs – You need 1 whole egg and 1 egg yolk. Save the leftover egg white for another recipe or discard it.
• Heavy whipping cream – Just a wee bit. Don’t substitute with milk or half-and-half—the cookies won’t be as rich and tender.
• Vanilla extract – Real or artificial vanilla both work here.
• Red food color, optional – Use gel food coloring for the best color. Liquid food coloring won’t give enough intensity.
• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cookies dense and tough.
• Baking powder – Check the expiration date or the cookies won’t rise properly.
• Kosher salt – I use kosher salt.
• White chocolate – Use good-quality white chocolate. I used a white chocolate bar and chopped it into small pea-sized chunks. Don’t use white chocolate chips—they’re formulated to hold their shape and won’t melt the same way.

How To Make Strawberry Shortcake Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by pulsing the strawberries in a food processor or chopping them finely with a sharp knife until you have about 1 cup of finely chopped strawberries. Avoid overprocessing them into a puree because too much liquid can affect the cookie dough.

In the bowl of a stand mixer, cream the butter and sugar together until the mixture becomes light and fluffy. This helps create soft cookies with a tender texture.

Add the egg and mix until combined, then add the egg yolk and continue mixing until smooth.

Pour in the heavy whipping cream and vanilla extract and mix just until incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the flour mixture to the butter mixture and mix until combined, then add the remaining flour mixture and continue mixing just until no dry streaks remain.

Fold the chopped strawberries and white chocolate chunks into the dough using a silicone spatula. Mix gently so the strawberries stay evenly distributed throughout the dough.

Wrap the cookie dough tightly in plastic wrap and refrigerate for 2 to 3 hours or overnight. Chilling the dough helps prevent the cookies from spreading too much while baking.

When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie because they will spread as they bake.

Bake for 14 to 16 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Chef Jenn’s Tips

• Parchment paper makes baking SO easy, but parchment paper isn’t the same as waxed paper. Do NOT use waxed paper to bake your cookies. Parchment paper is lined with silicone so the cookies won’t stick and cleanup is a breeze.
• Don’t overmix the cookie batter for these homemade Strawberry Shortbread Cookies.
• Chilling is important – the cookies won’t spread so much if the dough is cold when they go into the oven.
• This recipe makes about 30 cookies. You can make them bigger or smaller but adjust the baking time.

Frequently Asked Questions