The Ultimate Strawberry Shortcake Cookies: A Soft, Crumbl-Inspired Recipe
Estimated reading time: 7 minutes | Prep time: 40 minutes | Total time: 90 minutes
Key Takeaways
- Incredibly Soft & Tender Texture: Thanks to a cream cheese-infused dough, these cookies have a melt-in-your-mouth, cake-like crumb that perfectly mimics a classic shortcake.
- Intense Strawberry Flavor: This recipe uses a dual-strawberry approach with a fresh, jammy filling and freeze-dried strawberries in the dough for a flavor explosion in every bite.
- Perfectly Portioned & Easy to Make: Get all the flavor of strawberry shortcake in a simple, no-fuss cookie form. This beginner-friendly recipe is straightforward and yields impressive results.
- Make-Ahead & Freezer-Friendly: Prepare the dough or even bake the cookies in advance for effortless entertaining. See our storage tips for freezing instructions.
- A Crowd-Pleasing Dessert: Ideal for parties, picnics, or a special family treat, these Strawberry Shortcake Cookies are a guaranteed hit and look as amazing as they taste.
Table of Contents
Why You’ll Love This Strawberry Shortcake Cookies Recipe
Get ready to fall in love with your new favorite dessert: the ultimate homemade Strawberry Shortcake Cookies. This simple recipe captures all the nostalgic charm of classic strawberry shortcake and transforms it into a soft, chewy, and incredibly delicious cookie. Inspired by the viral Crumbl cookie, our version features a tender, buttery cookie base infused with tangy cream cheese and intense freeze-dried strawberry powder. Each cookie is then filled with a bright, jammy fresh strawberry filling and finished with a sweet vanilla cream glaze.
What makes these cookies truly special is their texture. They are exceptionally soft and cake-like, melting in your mouth with every bite. The combination of the rich cookie, the fresh filling, and the sweet glaze creates a perfect harmony of flavors that is simply irresistible. This is more than just a cookie; it’s an experience. Whether you’re baking for a summer picnic, a special occasion, or simply craving an easy dessert that feels gourmet, this family-friendly recipe is the perfect choice. They are surprisingly easy to make from scratch and are sure to impress everyone who tries them.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect soft texture in these Strawberry Shortcake Cookies. Here’s what you’ll need to gather.
For the Shortcake Cookies:
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (50g) freeze-dried strawberries, crushed into a fine powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 4 oz (113g) full-fat block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
For the Fresh Strawberry Filling:
- 1 1/2 cups (225g) fresh strawberries, finely diced
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
For the Vanilla Cream Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons heavy cream or whole milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the diced fresh strawberries, 3 tablespoons of granulated sugar, cornstarch, and fresh lemon juice. Stir until the cornstarch is fully dissolved. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
- Thicken and Cool the Filling: Continue to cook the strawberry mixture for about 5-7 minutes, stirring, until it thickens to a jam-like consistency. Remove it from the heat and immediately transfer it to a small bowl. Allow the filling to cool completely to room temperature. This step is critical to prevent the cookies from spreading too much during baking.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, crushed freeze-dried strawberry powder, baking powder, baking soda, and salt. Whisking thoroughly ensures the leavening agents are evenly distributed, helping your cookies rise perfectly. Set this bowl aside.
- Cream Butter, Cream Cheese, and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter and softened cream cheese on medium speed until smooth and creamy. Add the 1 cup of granulated sugar and continue beating on medium-high speed for 2-3 minutes, until the mixture is very light, pale, and fluffy.
- Add Wet Ingredients: Add the room temperature egg and vanilla extract to the creamed mixture. Beat on medium speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure everything is incorporated, but be careful not to overmix.
- Finish the Dough: With the mixer on its lowest speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just a few streaks of flour remain. Remove the bowl from the mixer and use a spatula to gently fold the dough until it is fully combined. This final, gentle fold prevents the development of gluten, ensuring a tender cookie.
- Shape the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll it into smooth balls. Place the dough balls about 2 inches apart on the parchment-lined baking sheets. Use your thumb or the rounded back of a 1/2 teaspoon measuring spoon to create a deep indentation in the center of each dough ball.
- Fill and Bake: Carefully spoon about 1 teaspoon of the completely cooled strawberry filling into the well of each cookie. Bake for 11-14 minutes, or until the edges are lightly golden brown and the centers appear set and no longer glossy. The cookies may look slightly soft in the middle, which is perfect.
- Cool the Cookies: Let the cookies cool on the baking sheets for at least 5 minutes before moving them. This allows them to set and firm up. Afterwards, carefully transfer them to a wire rack to cool completely before you add the glaze.
- Make the Glaze: While the cookies are cooling, prepare the vanilla cream glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of heavy cream, and vanilla extract until smooth. If the glaze seems too thick, add more cream, one teaspoon at a time, until you reach a smooth, drizzling consistency.
- Glaze and Set: Once the cookies are completely cool, drizzle the vanilla cream glaze over them. Let the cookies sit for at least 20-30 minutes to allow the glaze to set before serving. Enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Strawberry Shortcake Cookies
- Room Temperature is Key: For the smoothest, most uniform cookie dough, ensure your butter, cream cheese, and egg are all at room temperature. This helps them emulsify properly with the sugar, which is essential for creating that signature tender, cake-like texture.
- Do Not Overmix the Flour: To achieve the perfect “shortcake” crumb, mix the flour in on low speed until *just* combined. Overmixing develops gluten, which will make your cookies tough and dense instead of soft and light.
- Cool the Filling Completely: This is a non-negotiable step! Placing warm strawberry filling into the raw cookie dough will cause the butter to melt prematurely. This leads to the cookies spreading excessively in the oven. Patience is a virtue in baking!
- Freeze-Dried Strawberries for Flavor: Using crushed freeze-dried strawberries in the dough provides an intense, concentrated strawberry flavor without adding extra moisture that could make the cookies cakey. You can find them in the snack or dried fruit aisle of most major grocery stores.
- Don’t Overbake: For the softest cookies, pull them from the oven when the edges are just set and lightly golden. The centers might look slightly underdone, but they will continue to bake and set on the hot pan.
Easy Variations You Can Try
- White Chocolate Strawberry: Fold 1 cup of white chocolate chips into the cookie dough at the very end for a creamy, sweet addition that pairs beautifully with strawberry.
- Lemon-Infused Glaze: Substitute the vanilla extract in the glaze with 1 teaspoon of fresh lemon zest and 1/2 teaspoon of lemon juice for a brighter, tangier flavor profile.
- Mixed Berry Filling: Can’t find good strawberries? Use a mix of finely diced raspberries, blueberries, and strawberries for a delicious mixed berry version.
- Gluten-Free Option: While we have not tested it, you may be able to substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are a delight to serve and are best enjoyed within a day or two of baking for the ultimate fresh texture. Serve them as-is for a perfect afternoon treat, or elevate the experience by adding a dollop of fresh whipped cream or a scoop of vanilla bean ice cream on the side. To store, place the cookies in a single layer in an airtight container. Due to the fresh fruit filling and cream cheese in the dough, they must be stored in the refrigerator, where they will keep for up to 4 days. For the best flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving.
If you love this recipe, you should try our soft and chewy oatmeal cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze these Strawberry Shortcake Cookies?
Yes, absolutely! To freeze baked cookies, allow them to cool completely but do not glaze them. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Transfer the frozen cookies to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and then glaze before serving for the best results.
My cookies spread a lot. What went wrong?
The most common culprits for spreading are butter that was too soft (almost melted), using warm strawberry filling, or not measuring the flour correctly. A great trick is to chill the scooped and indented dough balls in the refrigerator for 20-30 minutes before filling and baking. This helps solidify the fat, which is the best way to prevent spreading.
Can I reduce the sugar in this recipe?
You can slightly reduce the granulated sugar in the cookie dough by up to 1/4 cup (50g), but be aware this may result in a slightly less tender and less sweet cookie. We do not recommend reducing the sugar in the filling, as it is crucial for creating the correct jam-like consistency and acting as a preservative. The glaze’s sweetness can easily be adjusted to your taste.
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well. Thaw them completely and drain away any excess liquid before dicing them for the filling. Because frozen berries tend to release more water, you may need to cook the filling for an extra minute or two to ensure it achieves the desired thick, jammy consistency.
