These Strawberry Shortcake Cookies are the perfect combination of soft, chewy cookies with a burst of fresh strawberry flavor. With a hint of sweetness and a light, fluffy texture, these cookies are the perfect treat for any occasion. Ready in just under an hour, they’re a delicious spin on the classic strawberry shortcake, and they’ll be a hit with family and friends!

Strawberry Shortcake Cookies Recipe

Why You’ll Love This Recipe

These cookies are the perfect balance of sweetness and tartness, thanks to the fresh strawberries and a touch of lemon juice. The addition of both granulated and brown sugars creates a chewy texture, while the optional cream cheese filling adds an extra layer of decadence. Whether you’re serving them at a summer party or just as a sweet snack, these strawberry shortcake cookies will leave everyone wanting more!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Filling:

3 medium strawberries, finely chopped (about ½ cup)
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar

For the Cookies:

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened at room temperature
½ cup granulated sugar
¼ cup brown sugar, lightly packed
1 large egg
1½ teaspoons vanilla extract

Optional Cream Cheese Filling:

4 oz cream cheese
2 tablespoons powdered sugar

Directions

Prepare the strawberry filling:
In a small bowl, combine the chopped strawberries, lemon juice, and granulated sugar. Stir and let soak for 10 minutes. Afterward, strain the mixture to remove excess liquid and set the strawberries aside.
Preheat the oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Gently fold in the strained strawberries.
Scoop and bake:
Using a 1.5 tablespoon cookie scoop, portion out the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
Bake for 18–20 minutes or until the bottoms are golden brown. The tops may still be soft, but the bottoms should have a light golden color.
Cool and serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

For the Optional Cream Cheese Filling:

Mix the cream cheese and powdered sugar together until smooth.
Scoop teaspoon-sized dollops of the filling onto a parchment-lined plate and freeze for 10–15 minutes.
To assemble, flatten a cookie dough ball, place a frozen cream cheese filling in the center, and wrap the dough around it. Chill the filled cookies for 5 minutes before baking.

Servings and Timing

Servings: 12 cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Lemon zest: Add some lemon zest to the dough or filling for a more vibrant citrus flavor.
Berries: Try using raspberries, blackberries, or blueberries in place of the strawberries for a different berry flavor.
Vegan option: Replace the butter with vegan butter and use a flax egg in place of the egg to make this recipe vegan.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze unbaked dough balls for up to 2 months. When ready to bake, just add 2-3 minutes to the baking time. Baked cookies can also be frozen for up to 3 months.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using in the filling to avoid excess moisture.

2. Can I skip the cream cheese filling?

Yes, the cookies are delicious without the cream cheese filling, but it adds a rich, tangy layer that makes them extra special.

3. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. Bake when you’re ready to enjoy them.

4. How do I know when the cookies are done baking?

The bottoms of the cookies should be golden brown, and the tops may still be soft. A toothpick inserted into the center should come out clean, or with just a few crumbs.

5. Can I make these cookies smaller?

Yes, you can make smaller cookies by using a smaller scoop, but be sure to adjust the baking time accordingly. They’ll bake faster, so keep an eye on them.

6. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour to make these cookies gluten-free.

7. How can I make these cookies sweeter?

If you prefer a sweeter cookie, you can increase the amount of granulated or brown sugar in the dough by a tablespoon.

8. Can I use a hand mixer for the dough?

Yes, a hand mixer can be used to cream the butter and sugars, but make sure not to overmix the dough to avoid a tough texture.

9. Can I add a glaze on top of these cookies?

Yes, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cookies for extra sweetness and decoration.

10. Can I freeze the cream cheese filling separately?

Yes, you can freeze the cream cheese filling separately in small dollops on a parchment-lined tray. Once frozen, transfer them to a freezer-safe bag for storage. Just use them when you’re ready to bake.

Conclusion

These Strawberry Shortcake Cookies are soft, chewy, and bursting with fresh strawberry flavor, making them the perfect treat for any occasion. With or without the cream cheese filling, they are sure to delight anyone who takes a bite. Ready in under an hour, this easy recipe is a must-try for strawberry lovers and cookie enthusiasts alike!