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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
