These Strawberry Shortcake Cookies are soft, rich, and full of buttery vanilla flavor, with fresh strawberries and white chocolate in every bite. A golden crumble on top gives them that shortcake feel—like your favorite summertime dessert, just in cookie form.
When we came up with this recipe, I really thought I’d died and gone to Heaven. These cookies are sublime. I LOVE the buttery crumble on the top. And the subtle taste of the white chocolate. And the fresh strawberry flavor. I just love EVERYTHING about these cookies!
Testing notes for strawberry crumble cookies
- We tested this recipe using fresh strawberries and frozen strawberries. We do not recommend using frozen strawberries. They released too much liquid and made the cookies soggy.
- We also tested not chilling the dough vs. chilling the dough before baking, and got the best results with the chilled dough.
I hope you make this recipe. I think you’ll love it!
P.S. We have more strawberry recipes that you’ll love, along with some tips on cooking and baking with strawberries. Don’t miss our classic Strawberry Shortcakes, Strawberry Tartlets, Baked Strawberry Pie, Strawberry Trifle, and Strawberry Cream Cheese Tarts.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Butter: We use unsalted butter. The butter for the crumble topping should be chilled, but the butter for the cookie dough should be room temperature.
Garnish: You can garnish these cookies with extra white chocolate chips and diced fresh strawberries.
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Strawberry Shortcake Cookies Recipe
Ingredients
For the crumble topping:
- 6 tablespoons all-purpose flour
- 2 tablespoons white granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons unsalted butter, cubed
- ¼ teaspoon almond extract (optional)
For the cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg, plus one yolk, room temperature
- ½ cup diced fresh strawberries
- 1 cup white chocolate chips
- extra white chocolate chips, to garnish
- sliced strawberries, to garnish
Instructions
- Preheat the oven to 325 degrees F. Line a small cookie sheet with parchment paper and set aside.
Crumble topping
- In a small mixing bowl add 6 tablespoons all-purpose flour and 2 tablespoons white granulated sugar then mix to combine. Add 3 tablespoons unsalted butter, cubed then use your fingertips to rub it into the flour and sugar until the mixture resembles breadcrumbs.
- Tip the crumbs on to the prepared cookie sheet and bake in the preheated oven for 10 minutes then remove and set aside for later.
Cookies
- In a mixing bowl, 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Mix to combine.
- To the bowl of a stand mixer fitted with the paddle attachment add 1 cup unsalted butter, softened and 1 cup white granulated sugar. Beat on a medium speed for 5 minutes or until the ingredients are light and fluffy. Remember to scrape down the mixing bowl as necessary during this step.
- Add 1 large egg, plus one yolk, room temperature and 1 1/2 teaspoons vanilla extract to the mixing bowl and beat on a medium speed until completely combined.
- Gradually add the dry flour mixture to the mixing bowl and beat until combined.
- Add 1/2 cup diced fresh strawberries and 1 cup white chocolate chips to the mixing bowl. With the mixer on its lowest speed, beat until evenly distributed.
- Use a large 3-tablespoon cookie scoop to portion out the cookie dough. (For smaller cookies use a 2-tablespoon scoop). Add the cookie dough balls to a plate or cookie sheet and sprinkle over a heaped teaspoon of crumble topping pressing it on to the top of each cookie. Reserve any leftover crumble topping for later.
- Chill the cookie balls in the refrigerator for at least an hour or overnight.
- Preheat the oven to 350 degrees F. Prepare two cookie sheets with non stick parchment paper.
- Once chilled, bake the cookies on the prepared cookie sheets in batches of 3-4. (Although chilled, these cookies will spread and take up a lot of space) Bake for 12-14 minutes or until the edges are set but the middle is still soft. Remove from the oven and scatter any remaining crumble topping and a few extra white chocolate chips, to garnish to the tops of each cookie.
- Allow the cookies to cool completely on the cookie sheet where they will firm up as they cool.
- Garnish with a sliced strawberries, to garnish before serving. Enjoy!
Notes
- This recipe has been tested using fresh strawberries. We recommend you dice the
strawberries small before adding them to the cookie dough. Freeze-dried strawberries would also work well. - We do not recommend using frozen strawberries as they will release too much liquid and spoil the texture of the cookies. It is imperative that these cookies are chilled prior to baking. Do not skip this step.
- This recipe yields large bakery-style cookies, measured with a 3-tablespoon scoop. Since the cookies are big, they need plenty of space on a cookie sheet, as although they will have been chilled, they will spread.
- To encourage a rounder and more even shape, do a “cookie scoop” upon removing from the oven. You can use a large round cookie cutter, or simply nudge the cookies into shape using two spoons.
- There will be some crumble topping leftover. Use this to add extra texture to your baked cookies, scattering it over just after you remove them from the oven.
- Consider adding a 1/4 teaspoon of almond extract when you mix the crumble topping for even more flavor.
- Large cookies like this require 12-14 minutes of baking time. Sometimes longer. The edges will set, but the center will still be very soft after removing from the oven.
- These cookies are fresh and beautiful just as they are, but they are also amazing served with a scoop of vanilla ice cream for a cookies and cream-inspired dessert.
Nutrition
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Questions and tips
These strawberry shortcake cookies would be the perfect addition to your summer bridal showers and cookouts. We’ve got a few tips to help you out:
- Use a 3-tablespoon scoop to set these cookies. They will be large, bakery-style cookies.
- You must chill these cookies, and even after chilling, they will need plenty of space on your baking sheet because they are so big.
We tested this recipe using frozen strawberries, and they ruined the cookies. Don’t do it.
For almost any cookie, you can give them a rounder, more even shape by just playing with them while they’re still hot. If you have a large enough round cookie cutter, you can gently use it to shape the cookies. You can also use two spoons to help the cookies conform to a rounder shape.
