If you’ve ever wished you could bottle up the essence of a sunny summer afternoon and share it with friends, this Strawberry Shortcake Sugar Cookies Recipe is exactly what you need. Imagine all the buttery tenderness of a classic sugar cookie, swirled with juicy bursts of fresh strawberries and creamy white chocolate, then kissed with a sweet vanilla glaze. These cookies channel the nostalgic joy of strawberry shortcake, but in a portable, shareable form you can make any time of year. Whether you’re baking for a picnic, potluck, or just a well-deserved treat, this recipe is guaranteed to make you smile.

Strawberry Shortcake Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into making these divine Strawberry Shortcake Sugar Cookies Recipe treats! Every ingredient here has a special role in creating the perfect cookie: from the rich, buttery base to the bright pops of berry and the sweet, creamy glaze on top. Keep these essentials handy, and you’ll have a batch of irresistible cookies in no time.

All-purpose flour: This forms the sturdy, chewy backbone for the cookies, ensuring the perfect texture every time.
Baking powder: Gives the cookies a gentle lift, keeping them soft and light rather than dense.
Baking soda: Works alongside the baking powder for just the right amount of spread and softness.
Salt: A pinch is all you need to balance the sweetness and highlight the strawberry flavor.
Unsalted butter (softened): Adds that classic cookie richness and keeps the crumb tender.
Granulated sugar: Sweetens the dough and creates those beautiful golden edges.
Large egg: Binds everything together and gives a lovely chewiness to the cookies.
Vanilla extract: Brings warmth and depth, enhancing both the strawberries and chocolate.
Almond extract (optional): Just a hint adds a magical, almost bakery-style aroma to the finished cookies.
Fresh strawberries (finely diced and patted dry): The star ingredient, adding juicy pops of flavor—just be sure to dry them well so the dough doesn’t get soggy.
White chocolate chips or chopped white chocolate: For creamy sweetness that pairs beautifully with the berries.
Powdered sugar (for the glaze, optional): Makes a quick, glossy icing that’s as pretty as it is tasty.
Milk (for the glaze): Helps the glaze come together smoothly; use as much as needed for drizzling consistency.
Vanilla extract (for the glaze): A touch in the glaze rounds out the flavors with extra warmth.

How to Make Strawberry Shortcake Sugar Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F; this ensures your cookies bake evenly and get those perfectly golden edges. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step means every bite of your Strawberry Shortcake Sugar Cookies Recipe will have the perfect balance of rise and flavor.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This aerates the dough, ensuring cookies that are tender and not heavy.

Step 4: Add the Egg and Extracts

Mix in the egg, vanilla extract, and almond extract (if you’re using it) until everything is thoroughly combined. This brings richness and a lovely aroma to your cookie dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Don’t overmix—just blend until everything is incorporated for the best cookie texture.

Step 6: Fold in Strawberries and White Chocolate

Gently fold in your diced, well-dried strawberries and white chocolate chips. The key here is to be gentle so you don’t break up the berries too much or overwork the dough. Every bite should have a little of both!

Step 7: Scoop and Shape the Cookies

Use a tablespoon or cookie scoop to portion out dough onto your prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers—this helps them bake up evenly and gives a lovely homemade look.

Step 8: Bake to Perfection

Bake for 11 to 13 minutes, just until the edges are turning golden but the centers still look soft. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack—this keeps them from breaking while they’re still hot.

Step 9: Glaze and Finish

If you want to add the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cookies. Give the glaze a little time to set before you dive in.

How to Serve Strawberry Shortcake Sugar Cookies Recipe

Garnishes

A little extra flourish goes a long way! Try topping your Strawberry Shortcake Sugar Cookies Recipe with a sprinkle of finely diced fresh strawberries, a dusting of powdered sugar, or even a few extra white chocolate shavings while the glaze is still wet. Not only does it look gorgeous, but it also hints at the flavors packed inside each cookie.

Side Dishes

These cookies shine on their own, but if you’re serving them for a gathering or afternoon tea, pair with a simple fruit salad, whipped cream, or a scoop of vanilla ice cream. The light, fruity flavors play beautifully together, turning snack time into a full-on dessert experience.

Creative Ways to Present

For a party or picnic, stack the cookies in a tall glass jar or arrange them on a pretty cake stand with fresh strawberries scattered around. Or, for a really special touch, sandwich a layer of sweetened whipped cream or strawberry jam between two cookies for a playful twist on classic shortcake!

Make Ahead and Storage

Storing Leftovers

Because these cookies are made with fresh strawberries, they’re best enjoyed the day you bake them. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cool air helps keep the berries fresh and prevents the cookies from becoming too soft.

Freezing

You can absolutely freeze these cookies for future cravings! Place cooled cookies in a single layer in a freezer-safe container, separated by parchment paper. They’ll keep well for up to a month. Thaw in the fridge or at room temperature whenever you want a taste of summer.

Reheating

To bring that fresh-baked flavor back, warm a cookie in the microwave for about 5 to 10 seconds. If you’ve added glaze, just be careful not to overheat, as the icing may melt.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this Strawberry Shortcake Sugar Cookies Recipe, as they have less moisture and a brighter flavor. If you only have frozen, thaw and pat them completely dry before using, but the texture may be a bit softer.

What’s the best way to keep the cookies from getting soggy?

The key is to pat your diced strawberries very dry before folding them into the dough. Excess moisture can make the cookies too soft or soggy, so don’t skip this step!

Can I make the dough ahead of time?

Absolutely! You can prepare the dough (without the strawberries) a day in advance and keep it covered in the fridge. Just mix in the berries and white chocolate right before baking for the freshest results.

Is the glaze necessary?

The glaze is totally optional, but it adds a lovely sweetness and pretty finish. If you’re short on time or want something less sweet, feel free to skip it—the cookies will still be delicious.

Can I swap white chocolate for another type Dessert

Of course! While white chocolate complements the berries beautifully in this Strawberry Shortcake Sugar Cookies Recipe, milk or dark chocolate chips would add a deeper, richer flavor if you prefer.

Final Thoughts

If you’re craving a sweet treat that captures the magic of strawberry season, this Strawberry Shortcake Sugar Cookies Recipe is sure to delight. Every batch brings together the simple joys of home baking, fresh fruit, and nostalgic flavors. Give it a try and share these cheerful cookies with someone you love—you might just find a new favorite!

Strawberry Shortcake Sugar Cookies Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight in these Strawberry Shortcake Sugar Cookies, featuring a soft, buttery base studded with fresh diced strawberries and creamy white chocolate chips. Finished with an optional sweet vanilla glaze, these cookies offer a perfect balance of fruity freshness and classic sugar cookie flavor, making them an ideal treat for summer gatherings or any time you crave a fruity dessert.

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

Add-ins

1 cup finely diced fresh strawberries (patted dry)
1/2 cup white chocolate chips or chopped white chocolate

For the Glaze (Optional)

1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures proper leavening and even distribution throughout the dough.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. This step is crucial for tender, well-aerated cookies.
Add Egg and Extracts: Crack in the egg, then add the vanilla extract and almond extract (if using). Mix until all ingredients are fully incorporated, creating a smooth batter ready to combine with the dry ingredients.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients in batches, mixing at low speed after each addition until a soft dough forms. Avoid overmixing to keep the cookies tender.
Fold in Strawberries and White Chocolate: Gently fold in the finely diced fresh strawberries and white chocolate chips or chopped white chocolate using a spatula. Be careful not to crush the strawberries to prevent excess moisture leaking into the dough.
Shape Cookies: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet lined with parchment paper, spacing each cookie about 2 inches apart. Slightly flatten each cookie with your fingers for even baking.
Bake: Place the baking sheet in the preheated oven at 350°F (175°C) and bake for 11 to 13 minutes or until the cookie edges turn lightly golden brown. This will give the cookies a soft center with a crisp edge.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they firm up properly.
Prepare Glaze (Optional): While the cookies cool, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed to reach desired consistency), and vanilla extract until smooth.
Glaze Cookies: Drizzle the prepared glaze over the cooled cookies using a spoon or piping bag. Let the glaze set for at least 30 minutes before serving to allow it to harden slightly.

Notes

Pat the strawberries dry thoroughly before folding them into the dough to prevent excess moisture that can make the cookies soggy.
These cookies are best enjoyed the same day to experience the freshness of the strawberries, but they can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer, substitute almond extract for additional vanilla extract if almond flavor is undesired.
For a dairy-free version, substitute butter with vegan margarine and use a plant-based milk for the glaze.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American