Strawberry Shortcake Cookies

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Have I told you how obsessed I am with strawberries? No, really, I have a problem. I should probably be standing in front of a small crowd saying “Hello, my name is…” I love strawberries, for reals. I’ve been like this since I was a kid. One thing I cannot get enough of is strawberry shortcake. Combine with the easiest dessert on the planet and you have a perfect little on-the-go dessert for anyone with fingers: Strawberry Shortcake Cookies. No really, even monkeys love these (they have fingers, too, you know!).

butter cookies and strawberry pin

Ingredients for Strawberry Shortcake Cookies

  • 1 cup of butter (2 sticks), salted or unsalted, it doesn’t matter as long as it’s room temperature
  • 2/3 cup of sugar
  • 1 large egg
  • 1 tblspn lemon juice (or 1 tsp lemon extract)
  • 2 1/2 cups of flour
  • 1 cup sliced strawberries (fresh)

strawberry shortcake cookie recipe feature

Putting Together Strawberry Shortcake Cookies

  1. Preheat the oven to 350 degrees and line your baking sheet with aluminum foil.
  2. In a large bowl, cream the butter.
  3. Add sugar and mix completely with the creamed butter.
  4. Add egg and lemon and mix-in completely.
  5. In 1/2 cup increments, add flour, slowly mixing it in until all the flour is used.
  6. Gently mix-in strawberries by hand being careful not to break them up.
  7. Drop small spoonfuls on baking sheet at 2-inch intervals.
  8. Bake for 10-15 minutes or until edges are golden.

Makes 2 dozen.

strawberry cookie recipe sq

Pro Tip

Don’t let your cookies sit overnight. The strawberries release their juices slowly and make the cookies mushy the next day, so make these for a party or cut the recipe in half and gobble them all up after dinner with your kids!

I suppose if you were desperate, you could use frozen strawberries, but I’ve never tried that before and I’m just not sure how they’d turn out. They might be too mushy. But then again, cookies are cookies, regardless of the mushiness-factor. I’m not sure that I really care all that much. I mean, seriously, I once ate oatmeal cookies that turned-out too crumbly as a cereal. Just as good, if a bit different than intended. So, go ahead, try it, cookie-lovers. Let me know how it goes. Maybe I’ll be willing to try it if you go first.

strawberry shortcake cookie recipe feature
Yield: 2 dzn

Strawberry Shortcake Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

One thing I cannot get enough of is strawberry shortcake. Combine with the easiest dessert on the planet and you have a perfect little on-the-go dessert for anyone with fingers: Strawberry Shortcake Cookies.

Ingredients

  • 1 cup of butter, 2 sticks, salted or unsalted, it doesn’t matter as long as it’s room temperature
  • 2/3 cup of sugar
  • 1 large egg
  • 1 tblspn lemon juice, or 1 tsp lemon extract
  • 2 1/2 cups of flour
  • 1 cup sliced strawberries, fresh

Instructions

  1. Preheat the oven to 350 degrees and line your baking sheet with aluminum foil.
  2. In a large bowl, cream the butter.
  3. Add sugar and mix completely with the creamed butter.
  4. Add egg and lemon and mix-in completely.
  5. In 1/2 cup increments, add flour, slowly mixing it in until all the flour is used.
  6. Gently mix-in strawberries by hand being careful not to break them up.
  7. Drop small spoonfuls on baking sheet at 2-inch intervals.
  8. Bake for 10-15 minutes or until edges are golden.

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