Strawberry Shortcake Cookies Recipe – Sweet, Simple & Irresistible

Strawberry Shortcake Cookies are the soft, chewy little love letters your snack time’s been waiting for. If your favorite summer treat and your favorite cookie had a delicious baby, this would be it. With big, bakery-style size, crisp golden edges, and a soft, strawberry-flecked middle, these cookies feel like a bite of sunshine—no fork required. The secret stars? Freeze-dried strawberries and strawberry emulsion bring that concentrated berry bliss, while Golden Oreos and white chocolate chips add crunch and creamy sweetness.

Whether you’re baking for a picnic, brunch, or just need something joyful with your coffee, Strawberry Shortcake Cookies are here to brighten your day. Bonus? They’re easier than you think. This Strawberry Shortcake Cookies recipe is totally beginner-friendly and comes together in under 40 minutes. And let’s be honest—when the craving for something soft, fruity, and nostalgic hits, you don’t want to wait. Keep reading for a step-by-step guide that’ll make you feel like a cookie-making queen, even if you’re short on time (or patience).

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What is Strawberry Shortcake Cookies?

Strawberry Shortcake Cookies take the magic of the classic strawberry shortcake dessert—berries, cream, and cake—and repackage it into a soft, chunky cookie. Think of it as your favorite old-school dessert, but with way less prep and no need for whipped cream on top. These cookies are oversized, thick, and have that soft, cake-like middle that practically melts in your mouth. The base combines all-purpose and cake flour for the perfect tender crumb, while white chocolate chips and freeze-dried strawberries give it pops of creaminess and fruity zing.

The strawberry emulsion really dials up that berry flavor, so each bite is bursting with summery goodness. And if you’ve never baked with Golden Oreos in a cookie, you’re in for a real treat—they add a buttery crunch that’s downright addictive. Strawberry Shortcake Cookies are the kind of dessert that feels playful and nostalgic, yet still just grown-up enough to serve at a fancy baby shower or brunch. Whether you’re a baker or a dabbler, they’re a fun twist on tradition that’s both comforting and exciting.

Reasons to Try Strawberry Shortcake Cookies

Strawberry Shortcake Cookies check all the right boxes—easy, fast, nostalgic, and totally delicious. First of all, if you’re short on time but still want something that feels homemade and thoughtful, these cookies are the answer. No chilling, no fancy equipment, and definitely no complicated techniques. Just mix, scoop, and bake. Secondly, they’re super versatile. Hosting brunch? Bring these. Want to impress your coworkers? Bake a batch. Need a snack for your picky eaters? Done. They even freeze beautifully, so you can keep a stash ready for whenever life calls for a cookie (which, let’s be honest, is often). Plus, they’re packed with big flavor.

Thanks to the strawberry emulsion and freeze-dried strawberries, you get intense berry taste in every bite—without the mess of fresh fruit. And we can’t forget about those Golden Oreo chunks that sneak in buttery, vanilla cookie goodness. Finally, there’s something comforting about Strawberry Shortcake Cookies. They remind you of family picnics, summer fairs, or maybe just your favorite boxed dessert growing up. They’re familiar yet exciting, making them perfect for every kind of cookie lover.

Ingredients Needed to Make Strawberry Shortcake Cookies

1 1/4 cups All-Purpose Flour
3/4 cup Cake Flour
1 teaspoon Cornstarch
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Unsalted Butter, cold and cubed (1/2 cup)
1/2 cup Brown Sugar, packed (light or dark)
1/4 cup Granulated White Sugar
1 Large Egg
1 Large Egg Yolk
1 teaspoon Vanilla Extract
15 Golden Oreos, roughly chopped
1.2 oz Freeze-Dried Strawberries (34 grams)
3/4 cup White Chocolate Chips
2 teaspoons Strawberry Emulsion

Instructions to Make Strawberry Shortcake Cookies – Step by Step

Step 1: Get the Oven Ready and Dry Ingredients Prepped

Let’s kick things off by preheating your oven to 375°F. This gives it plenty of time to heat up while you prep everything else. Grab a large mixing bowl and whisk together all your dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. The combo of two flours is key here—cake flour brings tenderness, while all-purpose flour gives structure. Don’t skip the cornstarch either; it adds softness that gives the cookies that pillowy texture. If you’re fresh out of cake flour, don’t worry. Just mix 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, then sift it twice. Homemade hack for the win.

Step 2: Cream the Butter and Sugars Like a Pro

Now let’s move to the sweet stuff. In the bowl of your stand mixer (or a large mixing bowl with a hand mixer), add the cold, cubed butter, brown sugar, and white sugar. Cream it all together using the paddle attachment for about 3 to 4 minutes. The goal here is to beat it until it’s light and fluffy, and those sugar granules have started to melt into the butter. This step sets the foundation for the soft, thick texture of the cookies, so don’t rush it. Cold butter might seem unusual, but it helps the cookies keep their shape and not spread too much.

Step 3: Add the Eggs and Vanilla Goodness

Once your butter and sugars are looking dreamy and whipped, add in your egg, egg yolk, and vanilla extract. The extra yolk brings richness and moisture, which plays beautifully with the fluffy texture. Beat everything together just until it’s smooth and creamy. You’re building flavor and structure here, and the vanilla rounds out all those sweet, fruity notes.

Step 4: Mix in Dry Ingredients and Strawberry Dream Team

Slowly add in your dry ingredients to the wet mixture. Do this in batches so you don’t end up with a flour bomb in your kitchen (we’ve all been there). Mix just until it’s combined—you don’t want to overwork the dough and make it tough. Now for the fun part: stir in the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. This is when your dough really starts to smell like something magical. The strawberry emulsion brings that rich, bakery-style flavor that makes these cookies taste like they came from a high-end patisserie, not your home kitchen (though we know better).

Step 5: Shape the Dough and Prepare for Baking

Using a cookie scoop or just your hands, divide the dough into 6 large, bakery-sized cookies. If you’re more into portion control, you can make smaller 2-3 oz. cookies instead—just adjust the baking time a bit (think closer to 8-9 minutes). Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup. Space the cookies out generously—these babies like to spread a little.

Step 6: Bake and Cool Like a Champ

Slide the cookies into your preheated oven and bake for 10 to 12 minutes. You’re looking for lightly golden edges with soft centers that still look a bit underbaked—that’s the sweet spot. Trust the process. Once out of the oven, let the cookies cool right on the baking sheet for about 15 minutes before transferring them to a wire rack. This helps them set without overbaking and keeps that soft middle intact. The aroma at this point? Absolutely heavenly.

Want to pair these with something equally fun and fruity? Try our Strawberry Shortcake Sheet Cake or these Angel Food Cake Strawberry Shortcake Jars. Both are great if you’re throwing a brunch or baby shower and need a spread that says “I baked this with love” (and a little flair).

What to Serve with Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are a party on their own, but they love some company. They go wonderfully with a tall glass of cold milk (classic move), or if you’re in full treat-yourself mode, a scoop of vanilla bean or strawberry ice cream on the side takes things to a whole new level. For brunch vibes, pair them with a fruity yogurt parfait or even a glass of rosé if it’s a celebratory day. If you’ve got guests, set these out alongside other strawberry treats like our Strawberry Crunch Icebox Cake or Strawberry Banana Smoothie Bowl for a dessert table that’s colorful, vibrant, and 100% crowd-pleasing.

Key Tips for Making Strawberry Shortcake Cookies

Use cold butter. It may feel strange, but cold butter gives you thick, bakery-style cookies that don’t spread into pancakes. Don’t overmix. After adding your dry ingredients, mix just until the dough comes together. Overworking it can make your cookies dense. Crush the Oreos into big chunks. You want that buttery cookie crunch in every bite, so don’t pulverize them into dust. Use quality freeze-dried strawberries. These pack way more punch than fresh berries, and they won’t make your dough soggy. Strawberry emulsion is your flavor booster. If you don’t have it, you can sub with strawberry extract, but it won’t be quite as bold. Want smaller cookies? Just make smaller balls and bake for 8-9 minutes.

Storage and Reheating Tips Strawberry Shortcake Cookies

These cookies stay soft for days, which is honestly part of their charm. Store leftovers in an airtight container at room temperature for up to 4 days. Want to save them for later? Freeze baked cookies in a freezer-safe bag for up to 3 months. When ready to eat, let them thaw at room temp or pop them in a 300°F oven for 4–5 minutes to bring them back to that warm, just-baked glory. If you’re freezing the dough instead, scoop and freeze the dough balls individually on a baking sheet, then transfer to a freezer bag. Bake from frozen—just add a couple extra minutes to the baking time.

FAQs

Can I use fresh strawberries instead of freeze-dried? Not recommended—fresh berries add too much moisture and can make the cookies soggy. Freeze-dried strawberries give the best texture and flavor. Can I skip the strawberry emulsion? You can, but it adds a lot of berry punch. If you must, sub with strawberry extract. Can I make these gluten-free? Try using a 1:1 gluten-free flour blend. Just know texture might change slightly. Are these cookies super sweet? They’re sweet, yes, but the tart strawberries and slightly salty dough balance it all out beautifully. Can I make the dough ahead of time? Yes! Make the dough, shape into balls, and refrigerate or freeze. Bake within 3 days if refrigerated.

Final Thoughts

Strawberry Shortcake Cookies are the cookie you didn’t know you needed—until you’ve had one. Packed with berry flavor, chunks of cookie, and creamy white chocolate, they’re fun, fuss-free, and full of charm. Whether you’re baking for a spring picnic, a girls’ brunch, or just want something sweet after dinner, these cookies bring it all. And with this step by step guide, you’re set up for success every time. Need more strawberry love? Try our Best Strawberry Shortcake or Strawberry Crunch Cake for other dreamy options. So go ahead, make a batch—and maybe stash a few away before they vanish.

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