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Strawberry Shortcake Cookies

Delightful strawberry shortcake cookies that are soft, buttery, and bursting with fresh strawberry flavor, topped with whipped cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup all-purpose flour Ensure it is sifted for better texture.
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened Must be softened but not melted.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, chopped Use the freshest strawberries for best flavor.
  • to taste whipped cream for topping Can be homemade or store-bought.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until it's light and fluffy—approximately 3-4 minutes.
  3. Beat in the egg and vanilla extract until combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this flour mixture to your butter mixture. Mix just until combined.
  5. Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the dough.
  6. Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart.
Baking
  1. Place in the oven and bake for 12-15 minutes or until the edges are golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Once cool, top with whipped cream before serving.

Notes

Store cookies in an airtight container at room temperature for 3-4 days. Freezing is also an option for up to a month.