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Strawberry Shortcake Cookies Recipe

Soft cookies with strawberries, white chocolate chips, and a buttery crumble topping—like strawberry shortcake in cookie form.
Prep Time20 minutes
Cook Time14 minutes
Chilling Time1 hour
Total Time1 hour 34 minutes
Servings: 12 cookies
Calories: 463kcal
Author: Lucy Brewer

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.
    A glass bowl containing cubed butter, granulated sugar, and brown sugar on a light pink surface.
  • 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.
    A baking tray lined with parchment paper holds an even layer of crumbled dough or streusel, with a mauve kitchen towel to the left.

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.
    A clear glass bowl filled with flour and baking powder sits on a pink surface next to a folded mauve cloth.
  • 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.
    A metal mixing bowl contains a ball of cookie dough, placed on a light pink surface with a purple cloth partially visible on the side.
  • 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.
    A metal mixing bowl containing creamed cookie dough and two raw eggs, viewed from above, with a purple cloth partially visible on the side.
  • Gradually add the dry flour mixture to the mixing bowl and beat until combined.
    A metal mixing bowl with flour and dough mixture inside, placed on a light surface next to a purple cloth.
  • 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.
    A mixing bowl containing cookie dough with white chocolate chips and chopped strawberries on a light pink surface.
  • 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.
    Twelve unbaked cookie dough balls with visible red bits and crumb topping are arranged on a parchment-lined baking sheet.
  • 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!
    Close-up of strawberry shortcake cookies topped with white chocolate chips, crumbly streusel, and half a fresh strawberry, arranged on a white surface.

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.
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