Strawberry Shortcake Butter Cookies are a delightful twist on a classic dessert. These cookies are soft, buttery, and bursting with fresh strawberry flavor. They are perfect for any occasion, whether you want a sweet treat for yourself or to impress guests at a gathering. With simple ingredients and easy steps, you can whip up a batch of these delicious cookies in no time.
Why make this recipe
Making Strawberry Shortcake Butter Cookies is a great choice if you love strawberries and cookies. This recipe combines the sweet flavor of strawberries with a buttery cookie base. It’s an easy recipe and perfect for baking with kids or as a fun project on a weekend. Plus, the cookies are beautiful and will surely impress your family and friends.
How to make Strawberry Shortcake Butter Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons heavy cream or milk
Directions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- Gently fold in chopped strawberries without overmixing.
- Chill the dough for 20–30 minutes if it feels too soft.
- Scoop dough onto the prepared baking sheet, spacing evenly.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on a wire rack before serving.
How to serve Strawberry Shortcake Butter Cookies
These cookies can be enjoyed on their own or with a scoop of vanilla ice cream for an extra treat. You can also dust them with powdered sugar for a nice touch. They are perfect for tea time, snack time, or as a dessert after a meal.
How to store Strawberry Shortcake Butter Cookies
To store these cookies, keep them in an airtight container at room temperature. They are best enjoyed within a week, but you can also freeze them for longer storage. Just make sure to separate layers with parchment paper to avoid sticking.
Tips to make Strawberry Shortcake Butter Cookies
- Use fresh strawberries for the best flavor. Frozen strawberries can make the cookies soggy.
- Make sure your butter is softened, not melted, for the right texture.
- If the cookie dough is too sticky, you can add a little more flour.
- Don’t overmix the dough once you add the strawberries to keep the cookies tender.
Variation
You can add lemon zest to the dough for an extra zing. Try substituting half of the strawberries with another fruit, like blueberries or raspberries, for a mixed berry cookie.
FAQs
1. Can I use frozen strawberries?
While fresh strawberries are recommended for texture and flavor, you can use frozen strawberries. Just make sure to thaw and drain them well before adding to the dough.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers look set. Make sure not to bake them too long to keep them soft.
3. Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough for up to a month and bake it straight from the freezer, just add a minute or two to the baking time.
Strawberry Shortcake Butter Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful cookies combining buttery flavor with fresh strawberry sweetness, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- Gently fold in chopped strawberries without overmixing.
- Chill the dough for 20–30 minutes if it feels too soft.
- Scoop dough onto the prepared baking sheet, spacing evenly.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
For the best flavor, use fresh strawberries. Dough can be made ahead and refrigerated or frozen for later use.
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
