Fluffy Strawberry Shortcake Cookies
These fluffy strawberry shortcake cookies combine soft, tender crumb with bursts of fresh strawberry flavor, perfect for any occasion and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) buttermilk (or dairy-free milk plus 1 tsp vinegar as substitute)
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup (150 g) fresh strawberries, hulled and chopped into small pieces
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with a mixer or 6-7 minutes by hand.
- Beat in the egg and vanilla extract until smooth. Then slowly alternate adding the dry flour mixture with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the chopped strawberries using a rubber spatula, being careful not to mash them.
- Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. You should get roughly 18-20 cookies.
- Bake for 12-15 minutes, or until edges are lightly golden and tops spring back when touched gently. Check around 12 minutes to avoid overbaking.
- Remove from oven and let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Once cool, dust with powdered sugar if desired.
Notes
Use room temperature butter and eggs for best texture. Do not overmix the dough to avoid toughness. Fold strawberries gently to keep chunks intact. If dough is too sticky, chill for 15 minutes before scooping. Rotate baking sheet halfway through baking for even browning. Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
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