If you’ve ever dreamed of combining the nostalgic charm of strawberry shortcake with the irresistible chew of a sugar cookie, this Strawberry Shortcake Sugar Cookies Recipe is about to become your new obsession. Imagine tender, buttery cookies bursting with real strawberries—both fresh and freeze-dried—for double the berry flavor, and just enough white chocolate to make every bite feel decadent. Whether you’re baking for a summer party or just want to treat yourself, this recipe captures the very best of classic strawberry shortcake in cookie form, ready to make any day feel a little more special.

Strawberry Shortcake Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of this Strawberry Shortcake Sugar Cookies Recipe: every ingredient brings something unique to the table! From the softness of the butter, to the punch of freeze-dried strawberries, each element works together to create cookies that are tender, flavorful, and delightfully colorful.

All-purpose flour: Provides the structure for the cookies, keeping them soft but sturdy enough to hold all the berries.
Baking powder: Lends a slight lift, making the cookies light and fluffy.
Baking soda: Gives the cookies a gentle spread and the perfect texture.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter (softened): The key to a rich, tender crumb—make sure it’s at room temperature for easy creaming!
Granulated sugar: Sweetens the cookies and helps them achieve those crisp edges.
Large egg: Binds the dough together and adds a little extra richness.
Vanilla extract: Rounds out the berry flavors with warm, aromatic notes.
Freeze-dried strawberries (crushed): Packs an intense strawberry flavor and keeps the cookies from getting soggy.
Chopped fresh strawberries (patted dry): Adds juicy bursts of fresh fruit—just be sure to pat them dry to avoid excess moisture.
White chocolate chips (optional): For a creamy, sweet touch that pairs beautifully with strawberries.
Whipped cream or cream cheese frosting (optional): Use as a decadent topping to really channel classic shortcake vibes.
Extra sliced strawberries (optional): For a pretty and flavorful garnish.

How to Make Strawberry Shortcake Sugar Cookies Recipe

Step 1: Prep Your Baking Station

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the tray without a hitch. Having everything ready means you can focus on the fun part—making the dough!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This not only combines everything evenly, but also aerates the flour, leading to lighter cookies. Set this bowl aside while you work on the wet ingredients.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This step is crucial for that classic sugar cookie texture and helps the cookies rise beautifully in the oven.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything is well combined. These ingredients add richness and depth, enhancing the strawberry flavors that will come later.

Step 5: Combine the Dough

Gradually add the dry ingredients to your butter mixture, mixing gently until just combined. Overmixing can make your cookies tough, so stop once there are no more dry streaks of flour.

Step 6: Fold in the Strawberries and Chips

Now for the fun part—fold in the crushed freeze-dried strawberries, the well-dried chopped fresh strawberries, and white chocolate chips if you’re using them. The freeze-dried berries give a concentrated flavor and a beautiful pink hue, while the fresh berries add juicy pops throughout.

Step 7: Scoop and Shape

Scoop 2-tablespoon portions of dough and roll them into balls. Place them on your prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each cookie ball with your hand or the bottom of a glass to help them spread evenly.

Step 8: Bake

Bake the cookies for 11–13 minutes, just until the edges are set and the centers still look slightly soft. Don’t overbake—these cookies are best with a slightly chewy center. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9: Top and Garnish

Once cooled, you can dollop each cookie with whipped cream or a swirl of cream cheese frosting, and a few extra strawberry slices for that unmistakable Strawberry Shortcake Sugar Cookies Recipe finishing touch.

How to Serve Strawberry Shortcake Sugar Cookies Recipe

Garnishes

For the full shortcake experience, top each cookie with a generous dollop of whipped cream or a swirl of cream cheese frosting, and finish with a fan of fresh strawberry slices. A sprinkle of extra freeze-dried strawberry dust or a drizzle of melted white chocolate also makes these cookies look bakery-worthy.

Side Dishes

Pair your Strawberry Shortcake Sugar Cookies Recipe with a cold glass of milk, iced tea, or even a scoop of vanilla ice cream on the side. They also make a wonderful addition to an afternoon tea spread, nestled among other summer treats.

Creative Ways to Present

Try stacking two cookies with a layer of whipped cream and sliced strawberries in between for a “cookie shortcake sandwich.” Or set up a DIY cookie bar and let guests top their own cookies with an array of creams, berries, and sprinkles for a customizable dessert station.

Make Ahead and Storage

Storing Leftovers

Keep plain Strawberry Shortcake Sugar Cookies Recipe in an airtight container at room temperature for up to two days. If they’re topped with whipped cream or frosting, refrigerate them to keep everything fresh—just know the cookies may soften a bit from the moisture.

Freezing

The baked cookies (without toppings) freeze beautifully! Let them cool completely, then stack with parchment paper between layers in a freezer-safe container. They’ll keep for up to two months. Thaw at room temperature before serving, and add garnishes fresh.

Reheating

If you like your cookies a little warm, pop them in a 300°F (150°C) oven for 3-4 minutes or give them a few seconds in the microwave (without toppings). This revives their softness and brings out the aroma of strawberries again.

FAQs

Can I use only fresh strawberries instead of freeze-dried?

It’s best to use both! Freeze-dried strawberries add concentrated flavor and color without making the dough soggy, while fresh strawberries provide juicy bursts. Relying on just fresh berries may result in cookies that are too moist and fall apart.

What’s the best way to dry strawberries before adding them to the dough?

After chopping, spread your fresh strawberries out on a paper towel and gently pat them dry. Let them air-dry for a few extra minutes to remove as much moisture as possible—this helps prevent soggy cookies.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape it into balls, and refrigerate for up to 24 hours. Let the dough sit at room temperature for 20–30 minutes before baking for the best texture.

Do I have to use white chocolate chips?

Not at all! White chocolate chips are optional, but they do add a creamy, sweet note that pairs perfectly with strawberries. Feel free to leave them out or substitute with milk or dark chocolate if you prefer.

My cookies spread too much. What went wrong?

Excess moisture is usually the culprit. Make sure your fresh strawberries are very well dried, and consider chilling the dough for 30 minutes before baking if your kitchen is warm or your butter was very soft.

Final Thoughts

There’s something truly magical about this Strawberry Shortcake Sugar Cookies Recipe—it transforms a beloved summer dessert into a treat you can hold in your hand. Whether you’re baking for a special occasion or just want to brighten an ordinary day, these cookies are sure to bring smiles. Give them a try, and watch them disappear faster than you can say “just one more!”

Strawberry Shortcake Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 27 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these Strawberry Shortcake Sugar Cookies, a perfect blend of classic sugar cookie dough infused with vibrant freeze-dried and fresh strawberries. Enhanced with optional white chocolate chips and topped with whipped cream or cream cheese frosting, these cookies capture the essence of summer in every bite. Ideal for dessert lovers seeking a fruity, soft, and flavorful treat with a beautiful presentation.

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract

Flavor Add-ins

1/2 cup freeze-dried strawberries, crushed
1/2 cup chopped fresh strawberries, patted dry
1/2 cup white chocolate chips (optional)

Topping/Filling (Optional)

Whipped cream or cream cheese frosting
Extra sliced strawberries

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes and helps to create a tender, airy cookie texture.
Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated, which enriches the dough with moisture and flavor.
Mix Dry Ingredients and Fold in Strawberries and Chips: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Carefully fold in the crushed freeze-dried strawberries, chopped fresh strawberries (make sure they are well-dried to avoid soggy dough), and white chocolate chips if using. This step adds bursts of fruity flavor and a hint of sweetness from the chocolate.
Form and Shape Cookies: Scoop approximately 2-tablespoon portions of dough and roll each into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Lightly flatten each cookie with your hand or the bottom of a glass to encourage even baking.
Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are set and the centers appear slightly soft. This ensures a chewy-center texture and crisp edges.
Cool and Add Toppings: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, once cooled, top each cookie with a dollop of whipped cream or cream cheese frosting and a few fresh strawberry slices to emulate the classic shortcake experience.

Notes

Ensure fresh strawberries are thoroughly dried before adding to the dough to prevent excess moisture that can cause sogginess.
Cookies store well at room temperature for up to 2 days. If topped with whipped cream or frosting, refrigerate and consume within the same day for best freshness.
Freeze-dried strawberries provide a concentrated strawberry flavor and help maintain cookie texture without adding moisture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American