Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are all about simple, classic ingredients—rich butter and vanilla in a soft sugar cookie, fluffy whipped cream frosting, and fresh, juicy strawberries on top. Familiar strawberry shortcake flavor in an easy, handheld treat!
Servings: 24 cookies
Calories: 144kcal
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg white
- 1 tsp baking powder
- 1 ½ cups flour
Whipped Cream Frosting
- ¼ cup butter
- 1 ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 TBSP milk
- ½ cup heavy whipping cream
- Sliced Strawberries
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper or silicon mats, set them aside.
- In the bowl of a stand mixer cream the butter and sugar together for a full 3 minutes. Scrape sides down and add in the vanilla extract and egg white. Mix until combined.
- Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
- Turn the dough out onto a floured surface. Use a rolling pin and roll until the dough is about ¼ inch thick. The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.
- Use cookie cutters and cut out desired shapes. Transfer the cookies to your prepared baking sheets.
- Bake for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
- Make the frosting by combing the butter, powder sugar, vanilla extract, and milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.
- In a separate bowl, use beaters and whip the heavy whipping cream until stiff peaks form. This usually takes 5-7 minutes.
- Gently fold the buttercream and whipping cream together until combined and smooth. Spread a generous amount of the Whipped Cream Frosting onto the sugar cookie base. Top with strawberry slices. Serve & enjoy!
Video
Notes
Strawberry shortcake cookies will keep for up to 3 days in the refrigerator when stored in an airtight container with parchment between layers.
The frosting and strawberries will soften the cookies over time, and while unfrosted cookie bases can be frozen, fully assembled cookies don’t freeze well and may become soggy.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 251IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.4mg