If you’ve ever dreamed of enjoying the bright, sweet flavors of classic shortcake in a portable, chewy treat, look no further than Strawberry Shortcake Sugar Cookies. These cookies are a playful fusion of buttery sugar cookie dough, tangy freeze-dried strawberries, pops of real berry freshness, and creamy white chocolate chips, all finished with a golden Oreo topping for that signature crunch. Whether you’re baking for a picnic, party, or just because, these strawberry-studded beauties are bound to become your new go-to cookie for summer—or honestly, any season that calls for a burst of berry joy.
Ingredients You’ll Need
The magic of these Strawberry Shortcake Sugar Cookies lies in a handful of thoughtfully chosen ingredients. Each one plays a crucial role in delivering irresistible flavor, tenderness, and that gorgeous pop of color that makes these cookies so delightful.
- Unsalted Butter: Softened butter lends a rich, melt-in-your-mouth base and balances the sweet-tart flavors.
- Granulated Sugar: Essential for sweetness and that classic sugar cookie chew.
- Egg: The single egg binds the dough, giving it just the right structure.
- Vanilla Extract: Adds warmth and rounds out the berry and chocolate notes beautifully.
- All-Purpose Flour: Provides the sturdy, yet tender, backbone needed to hold in juicy strawberries and chunky bits.
- Baking Powder: Helps the cookies bake up puffy and cake-like.
- Baking Soda: Ensures just the right spread and a golden edge.
- Salt: A little salt sharpens all the other flavors and keeps the cookies from tasting too sweet.
- Freeze-Dried Strawberries: These bring a concentrated strawberry punch without adding moisture—perfect for infusing every bite.
- White Chocolate Chips: Creamy and sweet, they mimic the luscious whipped cream layer in classic shortcake.
- Crushed Golden Oreos (optional): A crunchy, nostalgic topping that riffs on shortcake’s biscuit element.
- Finely Chopped Fresh Strawberries (patted dry): For bursts of real fruit flavor—just be sure they’re dry to avoid soggy cookies!
- Heavy Cream (if needed): Adds just the right amount of moisture if your dough feels a bit crumbly.
How to Make Strawberry Shortcake Sugar Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will help prevent your cookies from sticking and make for easy cleanup—plus, the parchment ensures picture-perfect, evenly baked cookies every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This simple step is the secret to dreamy cookie texture, creating tiny air pockets that make your Strawberry Shortcake Sugar Cookies soft and tender.
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Mix until fully combined and smooth. These ingredients not only bind the dough but also add richness and a cozy vanilla backbone that highlights the strawberry and cream flavors.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures all your dry ingredients are evenly distributed, which means your cookies will rise beautifully and have a consistent texture throughout.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand just until you no longer see streaks of flour. Over-mixing can make cookies tough, so stop as soon as the dough comes together—it should be soft but not sticky.
Step 6: Fold in the Strawberry Shortcake Mix-Ins
Gently fold in the crushed freeze-dried strawberries, white chocolate chips, and finely chopped fresh strawberries. The freeze-dried berries amp up the fruity punch, while the fresh strawberries offer juicy little surprises. If your dough feels too crumbly, add a tablespoon of heavy cream at a time until it holds together easily.
Step 7: Scoop, Top, and Bake
Using a 2-tablespoon cookie scoop or a spoon, portion out the dough and roll into balls. Place them about 2 inches apart on your prepared baking sheet. Press a few crushed Golden Oreos on top of each cookie for that signature shortcake twist, then bake for 10–12 minutes until the edges are just turning golden and the middles are set.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes (they’ll be delicate at first), then transfer them to a wire rack to finish cooling. This short rest time helps the cookies firm up while keeping the centers chewy and custardy.
How to Serve Strawberry Shortcake Sugar Cookies
Garnishes
Take your Strawberry Shortcake Sugar Cookies to the next level with a few easy finishing touches. Sprinkle extra crushed freeze-dried strawberries on top for a lightning bolt of berry color, or drizzle with melted white chocolate for a playful confectionary flair. A light dusting of powdered sugar adds a touch of old-fashioned charm that echoes classic shortcake beauty.
Side Dishes
These cookies are wonderful all by themselves, but if you want to serve them as a dessert centerpiece, pair them with a scoop of vanilla bean ice cream, a bowl of whipped cream, or even a fruit salad starring more fresh strawberries. For brunch, they shine alongside a fruity tea or espresso for a grown-up treat.
Creative Ways to Present
Stack your cookies in a tall glass jar for a cheerful, picnic-ready gift. For parties, arrange them on a tiered stand with fresh strawberries and mini meringues scattered between cookies. If you’re feeling whimsical, sandwich two cookies around a dollop of whipped cream or strawberry ice cream for a Strawberry Shortcake Sugar Cookies twist on a classic ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Keep your extra Strawberry Shortcake Sugar Cookies fresh by placing them in an airtight container. They’ll maintain their glorious softness for up to three days at room temperature. If you’ve garnished with whipped cream, store those cookies in the refrigerator instead.
Freezing
These cookies freeze beautifully! Once baked and cooled, layer them with parchment in a freezer-safe container or zip-top bag. They’ll keep their flavor and texture for up to two months, so feel free to bake a double batch and stash some away for strawberry emergencies.
Reheating
If you want to bring frozen cookies back to life, let them thaw at room temperature for about an hour, or give them a quick 10-second zap in the microwave. This little bit of warmth perks up the white chocolate and makes the cookies taste as if they’re fresh from the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries tend to add too much moisture, so it’s best to stick with fresh, finely chopped berries that have been well patted dry. This keeps your Strawberry Shortcake Sugar Cookies from turning soggy.
What can I use if I don’t have Golden Oreos for the topping?
No Golden Oreos? No problem! You can leave them off, or try substituting with vanilla wafers, crushed graham crackers, or even a sprinkle of extra sugar for sparkle and crunch.
Do I have to use both freeze-dried and fresh strawberries?
Using both gives you the ultimate strawberry flavor and texture, but you can use just freeze-dried if you prefer. If you skip the fresh berries, your cookies will keep a bit longer, too.
How do I keep my cookies from spreading too much?
Be sure to measure your flour accurately—too little and the cookies might spread excessively. Also, avoid over-soft butter; if your dough feels very sticky, pop it in the fridge for 30 minutes before baking.
Can I double the recipe?
Absolutely! Strawberry Shortcake Sugar Cookies are perfect for sharing, so feel free to double up—and maybe stash a few away for yourself. Just mix the dough in two batches to avoid overworking it.
Final Thoughts
I can’t wait for you to share these Strawberry Shortcake Sugar Cookies with the people you love (and maybe keep a few just for yourself!). They’re a true celebration of everything fun and joyful about baking—bursting with berry flavor, easy to make, and even easier to devour. If you give them a try, I have a feeling they’ll become your new favorite cookie, too.
Print
Strawberry Shortcake Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet strawberries and white chocolate with these Strawberry Shortcake Sugar Cookies. Perfect for a summer treat or any time you crave a fruity cookie indulgence.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Add-Ins:
- ¾ cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
- ½ cup crushed Golden Oreos (optional topping)
- ½ cup finely chopped fresh strawberries (patted dry)
- 2 tablespoons heavy cream (if dough is too dry)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream butter and sugar, then add egg and vanilla, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.
- Add Mix-Ins: Fold in freeze-dried strawberries, white chocolate chips, and fresh strawberries. Add heavy cream if needed.
- Shape and Bake: Roll dough into balls, place on baking sheet, press Golden Oreos on top if desired, and bake for 10–12 minutes.
- Cool and Enjoy: Let cool on the sheet before transferring to a wire rack.
Notes
- Ensure fresh strawberries are dry to prevent excess moisture in the dough.
- Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
