Description
These strawberry shortcake cookies combine buttery shortcake with sweet-tart strawberries, delivering a nostalgic taste of summer in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups fresh strawberries, diced
- ½ cup white chocolate chips
- Turbinado sugar, for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Dice and dry strawberries using paper towels to reduce moisture.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing until smooth.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in strawberries and white chocolate chips carefully to avoid overmixing.
- Drop spoonfuls of dough onto the baking sheets and sprinkle with turbinado sugar.
- Bake for 14–16 minutes or until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.
Notes
- Store in an airtight container for up to 3 days with a slice of bread to retain moisture.
- Add ¼ tsp strawberry extract for enhanced flavor.
- Do not overmix the dough to prevent the cookies from becoming dense.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 13 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg