Soft Strawberry Shortcake Cookies Recipe
Introduction
These Soft Strawberry Shortcake Cookies capture the sweet, fruity flavors of a classic dessert in a tender, melt-in-your-mouth cookie. Perfect for spring and summer gatherings, they combine fresh strawberries and creamy white chocolate for a delightful treat.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup fresh strawberries, chopped
- ½ cup white chocolate chips or chunks
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 2: Gradually add the flour to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.
- Step 3: Gently fold in the chopped strawberries and white chocolate pieces, distributing them evenly throughout the dough.
- Step 4: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 5: Bake for 12 to 15 minutes, or until the cookies are just set and still soft in the center.
- Step 6: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen strawberries thawed and drained if fresh berries aren’t available, but pat them dry to avoid excess moisture.
- For an extra burst of flavor, add a teaspoon of vanilla extract to the dough.
- Substitute white chocolate with milk or dark chocolate chips for a different taste.
- Try rolling the tops of the cookie dough balls in sugar before baking for a slight crunch.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days to maintain their softness. For longer storage, freeze the cookies in a sealed bag for up to 1 month. To reheat, warm gently in a microwave for 10-15 seconds to refresh the soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries but make sure to thaw them completely and drain any excess liquid to prevent soggy dough.
How do I keep the cookies soft?
Do not overbake them; remove the cookies from the oven once they are just set and still soft in the center. Store in an airtight container to retain moisture.
PrintSoft Strawberry Shortcake Cookies Recipe
These Soft Strawberry Shortcake Cookies are a delightful twist on the classic dessert, combining tender, buttery cookies with juicy strawberries and creamy white chocolate chunks. Perfect for a sweet snack or a light dessert, these cookies are soft, flavorful, and bursting with fresh strawberry goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips or chopped white chocolate
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Fold in Strawberries and White Chocolate: Gently fold the diced fresh strawberries and white chocolate chips into the dough, being careful not to crush the strawberries to keep the fruit pieces intact and juicy.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Until Soft: Bake in the preheated oven for 12-15 minutes, or until the cookies are set but still soft in the center. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh, ripe strawberries that are firm and not mushy.
- You can substitute white chocolate with milk or dark chocolate, but it will alter the flavor slightly.
- Do not overmix the dough, as this can make the cookies tough.
- If desired, chill the dough for 30 minutes before baking to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain softness.
Keywords: strawberry cookies, soft cookies, white chocolate, shortcake cookies, berry dessert cookie, easy cookie recipe
