These soft and delish strawberry shortcake cookies are made with fresh strawberries, and rolled in buttery shortcrust crumble, and are chewy on the inside and crunchy on the outside.
These strawberry cookies are just like strawberry shortcakes in cookie form! This is the perfect cookie for summer and spring or for any other day!
They have a soft texture that will melt in your mouth and will turn into your new favorite easy and quick cookie recipe to make in strawberry season!
For more strawberry desserts, check out our strawberry cheesecake cookies, strawberry compote, strawberry cinnamon rolls, strawberry danish, cheesecake with strawberry sauce, mini strawberry cheesecakes, strawberry sheet cake.
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Why this recipe works
- Flavor- the flavor of these cookies tastes just like a strawberry shortcake in cake form!
- Texture- these cookies are soft and chewy, and have the best cookie texture that resembles a sugar cookie.
- Ease- these cookies come together in one bowl and are super easy to make. They use simple ingredients that you can find in any grocery store.
- No chill- this cookie recipe is a no-chill recipe! This whole recipe comes together in under an hour!
- Strawberry- these cookies are loaded with fresh strawberries and full of strawberry flavor. They are a great way to use up ripe and sweet strawberries.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Strawberries-Â I used fresh strawberries for these cookies. Frozen strawberries have too much liquid in them and will not work for this recipe. Using fresh strawberries will give you the best results.
Lemon zest- the lemon zest adds an aroma and a light flavor to this cookie recipe.
Eggs- you will need 1 large egg and 1 egg yolk for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
White chocolate- I used white chocolate bars and chopped them into chunks. You can use white chocolate chips as well!
For the crumble topping
Graham crackers/ tea biscuits- we like to use tea biscuits or digestive biscuits, but graham crackers will work as well.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
Instructions
Make the simple crumble by pulsing graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small mixing bowl, add the biscuit crumbs and melted butter and mix until well combined. Set aside while you make the cookie dough.
Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, lemon zest, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the egg, and egg yolk, and mix until combined and creamy.
Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
Add the chopped strawberries, and white chocolate, and mix until just combined and there are no lumps of flour visible. Do not overmix.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
Dip each cookie dough ball into the crumble mixture and place them back on the parchment paper-lined baking sheet.
Bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
No. Frozen strawberries contain a lot of water that will melt and make the cookies soggy. If you can't find strawberries but want to make this recipe, use another berry!
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Strawberry shortcake is made with sliced strawberries that are mixed with sugar and allowed to sit for an hour to release the strawberry natural juices.
Then a scone or biscuit is cut open and filled with freshly made whipped cream, and topped with the strawberry mixture.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Or freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: white chocolate chips, chopped nuts, chopped fruit, etc.
Freeze dried strawberries- to give these cookies extra strawberry flavor and color, add ¼ cup of ground freeze-dried strawberries to the cookie dough.
Cinnamon- add ½ teaspoon of cinnamon just like you would do in regular cinnamon rolls.
Fruit- you can swap the strawberries with your favorite berry of choice like raspberries, blackberries, and blueberries.
Lemon- you can add 1 teaspoon of lemon zest to the cookie dough for a delicious zesty flavor.
More cookie recipes
Lemon blueberry cookies- These chewy lemon blueberry cookies are loaded with white chocolate chips and flavorful blueberries, are chewy in the middle, and crispy on the edges.
Chewy pistachio cookies- These pistachio cookies are made with a chocolate chip cookie base filled with chopped pistachios and chocolate chunks and topped with flakey salt!
Chewy coffee cookies- These coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
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📖 Recipe
Soft Strawberry Shortcake Cookies
Ingredients
- 170 g Butter
- 1 teaspoon Lemon zest
- ½ cup Granulated sugar
- â…“ cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Eggs
- 1 egg yolk
- 2 ¼ cups Flour
- 1 teaspoon Baking soda
- â…“ cups Strawberries chopped
- 100 g White chocolate chopped
Crumble topping
- ½ cup Graham crackers or digestive biscuits
- 30 g Butter melted
Instructions
- Make the simple crumble by pulsing graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small mixing bowl, add the biscuit crumbs and melted butter and mix until well combined. Set aside while you make the cookie dough.
- Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, lemon zest, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, and egg yolk, and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Add the chopped strawberries, and white chocolate, and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
- Dip each cookie dough ball into the crumble mixture and place them back on the parchment paper-lined baking sheet.
- Bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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