Strawberry Shortcake Cookies with White Chocolate
Tender & chewy Strawberry Shortcake Cookies feature little morsels of creamy white chocolate chips and bursts of fresh, sweet strawberries! This homemade strawberry cookie recipe is easy to make, perfect as a summer cookie, and have that perfect “strawberries and cream” flavour. Made with a crunchy crumble topping, to amplify that strawberry shortbread taste!
Why You’ll Love This Recipe
- If you have strawberries laying around, and thought, “what can you bake with fresh strawberries?”
- These strawberry cookies are quick and easy to make – meaning you’ll be able to enjoy them ASAP!
- They’re chewy while still being tender – perfect homemade cookies!
- They are the perfect summer cookie! Full of fresh, bright fruit and quick to bake!
- This cookie recipe uses melted butter, making them incredibly easy to make, even with hard butter.
- The strawberry cookies feature white chocolate chips, which perfectly complements the little chunks of strawberries.
- These strawberry cookies can be a no-chill cookie recipe! Meaning you do not need to place them into the fridge to rest (although, you can if you prefer a thicker cookie).
Ingredients Notes
Strawberries: These cookies use fresh strawberries.
Butter: Melted butter is used in this strawberry cookie recipe. So fear not if you’re butter is still hard!
White Chocolate: White chocolate chips, or chopped white chocolate chunks are great for these strawberry cookies.
How to Make the Strawberry Shortcake Cookies
1.Make crumble topping: Mix together all the dry ingredients for the shortcake crumble topping, then work butter in until it resembles wet sand. Sprinkle onto a baking sheet, and bake until set and starting to golden.
2. Macerate strawberries: Add diced fresh strawberries to a bowl, sprinkle with sugar, and mix. Allow to sit for 15 to 30 minutes, then drain after.
3. Mix sugars and butter: Add both sugars and the melted butter to a large bowl, then beat with a hand mixer the mixture until it looks is combined.
4. Add eggs and vanilla: Throw in the eggs and vanilla, then beat again until combined.
5. Add dry ingredients: In a separate bowl, whisk together the AP flour, baking soda, baking powder and salt, then add this dry mixture into the large bowl, and beat again until just combined.
6. Add chocolate and strawberries: Add the white chocolate chips and macerated strawberries to the cookie dough.
7. Scoop, cool, then bake: Scoop the cookies out onto a prepared baking sheet, sprinkle with crumble topping, then place the cookies into the oven to bake.
Tips & Tricks
Wash the strawberries right before you want to use them. Fresh strawberries go bad faster once washed, so it is best to wash and dry them right before prepping them for the cookies.
Don’t skip on macerating the strawberries or else your cookies may be too moist. This process extracts the excess juices from the strawberries, which is then discarded, leaving behind a slightly less juicy strawberry.
Give the strawberry cookie dough a quick chill. While not necessary for this recipe, I prefer to chill my scooped-out cookie dough for a short period of time – 30 or so minutes. I find it results in a chewier and slightly thicker cookie.
Don’t crowd the baking sheet. These cookies will spread, so leaving enough room is very important. I only bake 6 cookies on each baking sheet.
Weigh your ingredients: Volumetric measuring is inaccurate. I recommend weighing the ingredients, especially the flour, to get perfect cookies every time! Here is an excellent write-up about the important of weighing ingredients.
Don’t over mix your batter: Mixing the cookie batter too much will result in excess gluten development – which will lead to tougher cookies. As soon as everything is incorporated properly, stop mixing!
Equipment Required
No stand mixer is required for this cookie recipe. You will only need simple kitchen tools like some bowls, a whisk, spatula, and a baking sheet.
How to store the strawberry cookies
Room Temperature: These Strawberry Shortcake Cookies are best stored at room temperature in an airtight container. They will stay fresh for 2-3 days at room temperature.
Freezer: The scooped-out cookie dough may be frozen in an airtight container for 1 month. The baked cookies may be kept in the freezer for 1-2 months in an airtight container.
FAQ
I do not recommend frozen strawberries for this cookie recipe. Frozen strawberries, once thawed, are quite soft and juicy – so they will not work well in this recipe.
Yes! You can freeze the baked cookies, or unbaked portioned cookie dough.
The cookie dough does not need to be chilled, although chilling it will result in a slightly thicker chewier cookie (I prefer them like that!).
The most likely culprit is that too much flour was used! Volumetric measuring can be off by 50-100%. I recommend weighing your ingredients (especially the flour).
Yes. I recommend scooping the finished cookie dough onto a baking sheet, covering with plastic wrap, and placing into the fridge overnight. The cookies can be baked from cold – they will just take 12-13 minutes to be done.
Definitely!
No, you can use whatever chocolate you like, or skip it all together!
Variations
Macadamia Nuts: I think adding macadamia nuts would be excellent in these strawberry cookies. I’d recommend replacing half of the white chocolate with some chopped macadamia nuts.
Dark Chocolate: Don’t love white chocolate? Feel free to swap it for some dark chocolate, instead.
Related Recipes
Strawberry Shortcake Layer Cake
Mini Egg White Chocolate Cookies
Get the Recipe: Strawberry Shortcake Cookies with White Chocolate
Ingredients
Shortcake Crumble Topping
- 1/4 cup (50g) White Sugar
- 1 tbsp Light Brown Sugar
- 6 tbsp (45g) All Purpose Flour
- 1/2 tsp Baking Powder
- 2 tbsp + 1 tsp (33g) Salted Butter,, at room temperature
Strawberry Shortcake Cookies
- 1/2 cup (85g) Small Diced Strawberries, + 1 ½ tsp White Sugar
- 1 cup (227g) Unsalted Butter,, melted
- 3/4 cup (165g) Light Brown Sugar
- 3/4 cup (150g) White Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 2 ⅔ cups (320g) All Purpose Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 tsp Salt
- 3/4 cup (120g) White Chocolate Chips
Instructions
Shortcake Crumble Topping
- Preheat oven to 325°F, and prepare a baking sheet with parchment. Whisk together both sugars, flour, and baking powder. Add in the butter, then using your fingers, work the butter in, until the crumble topping resembled wet sand.
- Sprinkle onto prepared baking sheet, occasionally pressing the crumble together to form larger chunks. Place into the oven to bake for 10-12 minutes. When done, remove from oven and set aside.
Strawberry Shortcake Cookies
- Turn oven up to 350°F. Prepare 3 baking sheets with parchment.
- Add diced strawberries and 1 ½ tsp of sugar to a bowl, mix until combined. Allow to sit for 15-30 minutes to macerate. After 15-30 minutes, strain the strawberries from it’s juices, and discard the juice. Set aside the strawberries.
- In a medium to large sized bowl, add flour, baking soda, baking powder and salt. Whisk well to combine, then set aside.
- In a large mixing bowl , add the melted butter, brown sugar, and white sugar, and beat with a hand mixer until combined.
- Add eggs and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
- Toss strawberries into 2 tsp of flour, then add the strawberries and chocolate to the cookie batter, and fold with a spatula until well dispersed.
- Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Sprinkle shortcake crumble stopping over each cookie scoop.
- Optionally, for a thicker cookie, place the scooped cookies into the fridge to cool for 30-60 minutes.
- Arrange cookies evenly onto the 3 baking sheets paper (I do 6 per sheet). Place into the oven and bake for 11-13 minutes.
These were really good! Love the strawberry and they were nice and chewy
Yes ma’am I tried this recipe. It is delicious. I did substitute strawberry crumble thats used on the good humor bars as my topping. Even more strawberry flavor. Drizzled a vanilla glazed. Perfecto! Thank you so much for the recipe. I will be making them again….soon.
So happy to hear that!