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Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are soft, buttery cookies packed with fresh strawberries and topped with sweet shortcake crumbs. Inspired by the classic dessert, they’re perfect for spring gatherings, afternoon treats, and strawberry lovers.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

  • Cookie Dough
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream or Greek yogurt
  • Strawberry Mixture
  • 1 ½ cups fresh strawberries finely chopped
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch optional
  • Shortcake Crumb Topping Optional
  • ½ cup crushed shortbread cookies or graham crackers
  • 1 tbsp melted butter
  • Optional Garnish
  • Powdered sugar
  • White chocolate drizzle

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Toss chopped strawberries with 2 tablespoons sugar and let sit for 10 minutes. Drain excess liquid.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Stir in sour cream or Greek yogurt until combined.
  7. Gradually add dry ingredients and mix until just combined.
  8. Fold in strawberries gently. If needed, add cornstarch to absorb extra moisture.
  9. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.
  10. Mix crushed shortbread cookies with melted butter and sprinkle over cookie dough.
  11. Bake for 12–14 minutes or until edges are lightly golden.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  13. Dust with powdered sugar or drizzle with white chocolate before serving if desired.

Notes

  • Fresh strawberries work best for flavor and texture.
  • Drain strawberries well to prevent overly soft cookies.
  • Do not overbake; cookies continue setting as they cool.
  • Chill dough for 20 minutes if it feels too soft.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freeze baked cookies for up to 2 months.