Strawberry Shortcake Cookies Recipe (Soft & Easy No-Chill)
Strawberry Shortcake Cookies bring the classic summery delight of strawberry shortcake into soft, chewy cookie form. Fresh strawberries burst in every bite, paired with buttery dough and a hint of lemon for brightness. Perfect for picnics, bake sales, or afternoon treats.
- Prep Time: PT15M
- Cook Time: PT15M
- Total Time: PT30M
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
2/3 cup heavy whipping cream
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
2 cups fresh strawberries, hulled and diced small
1 tablespoon cornstarch
1 tablespoon granulated sugar (for berries)
Zest of 1 lemon
2 tablespoons turbinado sugar (optional topping)
Instructions
1. Prep the strawberries: In a medium bowl, toss diced strawberries with 1 tablespoon sugar, cornstarch, and lemon zest. Set aside for 10 minutes.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream the butter and sugars: Beat cold butter with sugars until crumbly (2 minutes).
4. Add wet ingredients: Beat in egg, vanilla, and lemon juice. Add heavy cream until smooth.
5. Combine wet and dry: Add drys in two additions until soft dough forms.
6. Fold in strawberries: Gently fold in berry mixture with juices.
7. Scoop and shape: Preheat oven to 375°F. Scoop 2-tbsp mounds on parchment-lined sheets. Sprinkle turbinado sugar.
8. Bake: 12-15 minutes until edges golden. Cool on rack.
Notes
Use cold butter for flaky texture.
Prevent sogginess by coating berries in cornstarch.
Freeze dough balls up to 3 months.
Store airtight: room temp 2 days, fridge 5 days.
Nutrition per cookie: approx. 140 cal, 20g carbs.