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Soft Baked Strawberry Shortcake Cookies

A stack of four delicious strawberry shortcake cookies drizzled with white icing on a light plate.
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Make soft baked strawberry shortcake cookies that capture the flavor of fresh berries and sweet cream in a simple cookie format. This recipe uses freeze-dried strawberries for intense flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup freeze-dried strawberries, finely crushed
  • 1/2 cup heavy cream, cold
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)
  • 1/4 cup fresh strawberries, finely diced (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. In a small bowl, mix the finely crushed freeze-dried strawberries into the dry ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the cold heavy cream until the dough comes together. The dough will be soft.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cookies.
  12. If using, top the glazed cookies with a small piece of fresh diced strawberry.

Notes

  • For a stronger shortcake flavor, you can use 1/4 cup of freeze-dried strawberry powder mixed into the dry ingredients instead of crushing them.
  • If you prefer a cream cheese frosting swirl instead of a simple glaze, use 4 ounces of softened cream cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract, beating until smooth.
  • Do not overbake; these cookies are best when they are soft and slightly underdone in the center.

Nutrition

Find it online: https://miameal.com/strawberry-shortcake-cookies-recipe/