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A close-up of a stack of two delicious Strawberry Shortcake Cookies filled with creamy white frosting and fresh strawberries.
Linda

Strawberry Shortcake Cookies

These delightful Strawberry Shortcake Cookies capture the essence of the classic dessert in a convenient, bite-sized treat, featuring soft vanilla cookies filled with fresh strawberry goodness and topped with a delicate glaze.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted butter 226g, softened
  • 1 cup Granulated sugar 200g
  • 1 large Egg room temperature
  • 2 tsp Vanilla extract
  • 2 ¾ cups All-purpose flour 345g
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 2 tbsp Milk whole milk preferred
For the Strawberry Filling
  • 1 cup Fresh strawberries 150g, finely diced
  • 2 tbsp Granulated sugar
  • 1 tsp Cornstarch
  • 1 tsp Lemon juice optional, for brightness
For the Glaze
  • 1 ½ cups Powdered sugar 180g
  • 2-3 tbsp Milk whole milk
  • ¼ tsp Vanilla extract

Equipment

  • Large mixing bowls
  • Electric Mixer
  • Small saucepan
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack
  • Small Bowl

Method
 

Prepare the Strawberry Filling
  1. In a small bowl, combine the finely diced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of cornstarch. Add lemon juice if using. Stir well and let sit for at least 15-20 minutes to macerate and release juices.
  2. Transfer the strawberry mixture to a small saucepan. Cook over medium-low heat, stirring frequently, for 5-7 minutes, or until the strawberries soften and the mixture thickens slightly. Remove from heat and let cool completely. This can be made ahead of time and refrigerated.
Make the Cookies
  1. In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Add the milk and mix until a soft dough forms. Do not overmix.
  6. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Bake the Cookies
  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Scoop rounded tablespoons of dough (about 1.5-2 tablespoons per cookie) and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
  3. Using the back of a spoon or your thumb, gently make an indentation in the center of each dough ball.
  4. Spoon about 1 teaspoon of the cooled strawberry filling into each indentation.
  5. Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft.
  6. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze
  1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth.
  2. Add more milk, ½ teaspoon at a time, if a thinner consistency is desired.
Finish the Cookies
  1. Once the cookies are completely cool, drizzle or spread a small amount of the prepared glaze over each cookie.
  2. Allow the glaze to set for about 15-20 minutes before serving.

Notes

For an extra touch, garnish with a tiny dollop of whipped cream and a small fresh strawberry slice right before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.