Strawberry Shortcake Cookies – Easy Dessert Recipe
Try strawberry shortcake cookies for an easy dessert recipe, combining buttery cookie dough, fresh strawberries, and sweet cream for a delicious treat.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup Greek yogurt or heavy cream
- 1 cup diced fresh strawberries (patted dry)
- Optional: ½ cup white chocolate chips or drizzle
Instructions
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg and yogurt (or cream) until smooth.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt separately, then fold into wet mixture.
- Fold in Strawberries: Gently stir in diced strawberries (and chocolate chips if using).
- Shape Cookies: Scoop dough onto a parchment-lined baking sheet, spacing evenly.
- Bake: Bake at 350°F (175°C) for 12–15 minutes, until edges are golden.
- Cool: Transfer to a cooling rack before serving.
Notes
- Use freeze-dried strawberries if you want longer shelf life and less moisture.
- For a gluten-free version, substitute almond flour or a gluten-free blend.
- Cookies taste best fresh but can be refrigerated for up to 3 days.
- Freeze baked cookies for up to 1 month—layer with parchment to avoid sticking.
- Add lemon zest for a refreshing citrus twist.