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    Home » All Desserts » Cookies

    Published: Jun 14, 2022 · Modified: Jul 3, 2023 by Claire

    Strawberry Shortcake Cookies

    Jump to Recipe·Print Recipe· 5 from 1 review

    These strawberry shortcake cookies take everything you love about the classic summer treat and packs it into a portable, bite-size dessert. Starting with an easy drop cookie dough, these cookies are packed with fresh strawberries and crunchy bits of wafer.

    hand dipping strawberry shortcake cookie into a glass of milk.

    Juicy strawberries. Crispy, crunchy bits of cookie. A chewy cookie center that might make your eyes roll into the back of your head in pure joy.

    Have I said too much? Or just enough to convince you to make these strawberry shortcake cookies?

    And if you need even more strawberry shortcake goodness in your life, might I suggest the strawberry shortcake cupcakes or the strawberry crunch cake?

    Jump to:
    • Ingredients
    • Step-by-step instructions
    • Expert tips
    • Storage
    • More strawberry desserts
    • Recipe

    Ingredients

    Below are a few tips for key ingredients. A full list of ingredients and their measurements can be found in the recipe card.

    • Fresh strawberries: I find firm, fresh strawberries work best for this recipe as frozen often wind up mushy and watery after thawing.
    • Unsalted butter: Melting the butter keeps the batter from becoming overmixed and gives them a fudgy texture.
    • Egg: To keep the batter from seizing, be sure to start with a room-temperature egg.
    • Nilla wafer: Adds an additional layer of texture and flavor.

    Step-by-step instructions

    First, make the cookie batter.

    In a bowl, combine the melted butter, brown sugar and granulated sugar, stirring until there are no clumps of brown sugar. I personally like to use a silicone spatula for this.

    Pro tip: If your brown sugar has hardened since the last time you used it, you can soften it back up by putting it in a bowl, placing a damp paper towel over the top, and microwaving it using 10-second increments until it's soft.

    Stir in the egg and vanilla extract until combined.

    Add the flour, baking soda and salt. Mix until the ingredients are just incorporated.

    Dice the strawberries and blot them with a paper towel to pick up any excess juice. Too much juice can make the cookies watery.

    Fold in the diced strawberries and a half cup of the coarsely crushed Nilla wafers.

    baking sheet with scooped balls of dough

    Finally, scoop and bake the cookies.

    Using a cookie scoop or tablespoons, scoop three tablespoon balls of dough and gently roll the tops in the leftover crushed wafers.

    Place the cookies onto parchment paper-lined cookie sheets leaving about two inches of space between cookies.

    Bake at 350F for about 11 minutes, or until the cookies are no longer shiny on top. Remove the cookies from the oven and allow them to cool completely on the baking sheet.

    If you plan on using the freeze-dried strawberries, which I like to add for a little pop of color more than anything else, you'll want to sprinkle those on right after removing the cookies from the oven. Do not add them to the cookies prior to baking as they'll burn.

    overhead view of strawberry shortcake cookies on a table

    Expert tips

    • Blotting the strawberries: After dicing the strawberries, you'll want to blot them to remove any excess juice. Excess juice can cause the cookie dough to become watery and prevent it from baking correctly.
    • Using frozen fruit: I found these cookies turned out best with fresh strawberries, but if frozen is what you have available, you can substitute ⅔ cup fresh for ⅔ cup frozen. I don't recommend thawing them before adding them to the batter.
    • Bake the cookie dough immediately: While many kinds of cookie dough can be refrigerated prior to baking, the juicy fresh fruit changes the dough consistency if it's allowed to sit for too long. I recommend baking the cookies immediately for this reason.
    • The importance of leaving cookies on the baking sheet: The goal of taking the cookies out when they’re no longer shiny is to keep them from becoming too browned or drying out. At this point, they’ll be slightly under-cooked, and leaving them on the hot baking sheet allows them to finish cooking through without browning further.
    stack of strawberry cookies next to a glass of milk.

    Storage

    These cookies can be kept in an airtight container at room temperature for up to a week or frozen (I like to individually wrap mine in plastic wrap) for up to 6 months.

    More strawberry desserts

    • overhead view of strawberry cake slices on a cooling rack
      Strawberry Crunch Cake
    • sliced cheesecake with strawberries on top and a strawberry drip down the sliced side
      No-Bake Strawberry Margarita Cheesecake
    • Front view of cake slice on a plate with glasses of champagne and a cake in the background
      Strawberry Champagne Cake
    • chocolate strawberry cheesecake with a slice being lifted out of it from the left.
      No Bake Chocolate Strawberry Cheesecake

    Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.

    Print

    Recipe

    Strawberry Shortcake Cookies

    stack of strawberry cookies next to a glass of milk.
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    These strawberry shortcake cookies take everything you love about the classic summer treat and packs it into a portable, bite size dessert.

    • Author: Claire | The Simple, Sweet Life
    • Prep Time: 10 minutes
    • Cook Time: 11 minutes
    • Total Time: 21 minutes
    • Yield: 14-16 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Ingredients

    Units Scale
    • 1 stick (½ cup) unsalted butter, melted
    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1 ⅓ cup all purpose flour
    • ¼ tsp salt
    • ½ tsp baking soda
    • ¾ cup mini Nilla wafers, coarsely crushed
    • ⅔ cup fresh strawberries, diced
    • Optional garnish: ¼ cup crushed freeze dried strawberries

    Instructions

    1. Stir together the melted butter, brown sugar and granulated sugar until lump-free.
    2. Add the egg and vanilla extract, mixing until just combined.
    3. Stir in the flour, baking soda and salt until just incorporated.
    4. Fold in the strawberries and ½ cup crushed Nilla wafers.
    5. Scoop three tablespoon balls of dough and gently roll the tops in the remaining crushed Nilla wafers.
    6. Place the cookies onto parchment paper lined cookie sheets leaving about two inches of space between cookies.
    7. Bake at 350F for 11 minutes or until no longer shiny on top.
    8. Remove from oven, immediately dust with crushed freeze dried strawberries (if using) and allow the cookies to cool on the baking sheets.

    Notes

    • Blotting the strawberries: After dicing the strawberries, you'll want to blot them to remove any excess juice. Excess juice can cause the cookie dough to become watery and prevent it from baking correctly.
    • Using frozen fruit: I found these cookies turned out best with fresh strawberries, but if frozen is what you have available, you can substitute ⅔ cup fresh for ⅔ cup frozen. I don't recommend thawing them before adding them to the batter.
    • Bake the cookie dough immediately: While many kinds of cookie dough can be refrigerated prior to baking, the juicy fresh fruit changes the dough consistency if it's allowed to sit for too long. I recommend baking the cookies immediately for this reason.
    • The importance of leaving cookies on the baking sheet: The goal of taking the cookies out when they’re no longer shiny is to keep them from becoming too browned or drying out. At this point, they’ll be slightly under-cooked, and leaving them on the hot baking sheet allows them to finish cooking through without browning further.
    • Storage: These cookies can be kept in an air tight container at room temperature for up to a week or frozen (I like to individually wrap mine in plastic wrap) for up to 6 months.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 155
    • Sugar: 10.9g
    • Sodium: 147mg
    • Fat: 7.4g
    • Saturated Fat: 4.4g
    • Carbohydrates: 20.9g
    • Fiber: 0.5g
    • Protein: 1.8g
    • Cholesterol: 29mg

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

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    Reader Interactions

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sue says

      June 14, 2022 at 3:21 pm

      These are amazing!






      Reply
    2. Miranda says

      June 11, 2024 at 2:45 pm

      Can the dough be frozen?

      Reply

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    I'm Claire, the baker, blogger, and general sprinkle enthusiast behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day!

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