Strawberry Shortcake Sugar Cookies

Introduction & Inspiration

This recipe, “Strawberry Shortcake Sugar Cookies,” is inspired by the classic flavors of strawberry shortcake, reimagined in a fun and delicious cookie form.

I wanted to create a cookie that captured the essence of strawberry shortcake – the sweet, buttery shortcake, the juicy strawberries, and the creamy whipped topping.

The result is a soft, sugar cookie base topped with a pink and white glaze and a generous sprinkle of Strawberry Shortcake Crumbs.

It’s a recipe that’s perfect for spring or summer, or any time you’re craving a taste of strawberry shortcake in a convenient, portable form.

Nostalgic Appeal

These cookies tap into the nostalgia of strawberry shortcake, a beloved dessert that many people associate with warm weather and summer gatherings.

The combination of sugar cookies, a sweet glaze, and strawberry-flavored crumbs evokes memories of classic strawberry shortcake desserts.

They’re a perfect way to enjoy the flavors of strawberry shortcake in a new and exciting way. They are a taste of summer.

The soft, chewy texture of the cookies adds to the overall nostalgic experience, reminiscent of homemade treats.

Homemade Focus

I’m a passionate advocate for homemade baking. There’s nothing quite like the satisfaction of creating something delicious from scratch.

This recipe is all about embracing that homemade goodness. While it involves a few steps, the process is relatively straightforward.

Baking your own cookies allows you to control the ingredients and ensure that you’re using high-quality components.

Plus, it’s a fun and creative activity that you can share with your loved ones. The smell of baking cookies is wonderful.

Flavor Goal

The primary flavor goal is to create a cookie that embodies the essence of strawberry shortcake, with a balance of sweet, buttery, and fruity flavors.

The sugar cookie base provides a soft, chewy, and subtly sweet foundation. It is the perfect canvas.

The pink and white glaze adds an extra layer of sweetness and a hint of vanilla. It complements the cookie base.

The Strawberry Shortcake Crumbs are the key ingredient, providing a burst of strawberry flavor and a delightful crunch.

We’re aiming for a cookie that’s both comforting and refreshing, a perfect treat for any occasion.

Ingredient Insights

Let’s break down each ingredient:

For the Cookies:

• Butter (softened): This provides richness and tenderness to the cookies, creating a soft and chewy texture.
• Sugar: This adds sweetness and contributes to the cookie’s texture.
• Eggs: These add richness, moisture, and structure to the cookies, helping to bind the ingredients together.
• Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note that complements the other ingredients.
• All-Purpose Flour: This provides the structure for the cookies. Make sure to measure the flour correctly, using the spoon-and-level method.
• Salt: This balances the sweetness and enhances the other flavors.
• Baking Powder: This helps the cookies to rise and become light and airy.

For the Glaze & Topping:

• Confectioners’ Sugar: This forms the base of the glaze, providing sweetness and a smooth texture.
• Milk: This thins the glaze to the desired consistency, making it easy to drizzle over the cookies.
• Pink Food Coloring: This adds a festive pink hue to half of the glaze, mimicking the color of strawberries.
• Strawberry Shortcake Crumbs: These provide the signature strawberry flavor and a delightful crunch, completing the strawberry shortcake experience. Note: You can find pre-made Strawberry Shortcake Crumbs, or you can make your own (see Tips and Variations for a recipe idea).

The combination of these ingredients creates a cookie that’s both flavorful and visually appealing.

Essential Equipment

Here’s the equipment you’ll need:

• Baking sheets: For baking the cookies.
• Parchment paper or silicone baking mats: To line the baking sheets and prevent sticking.
• Large mixing bowl: For creaming together the butter and sugar, and mixing the dough.
• Electric mixer (stand mixer or hand mixer): For creaming the butter and sugar and mixing the dough.
• Measuring cups and spoons: For accurate ingredient proportions.
• Sifter: for sifting dry ingredients
• Cookie scoop (optional): For portioning out the cookie dough evenly.
• Drinking glass (or other flat-bottomed object): For flattening the cookie dough balls.
• Wire cooling racks (2): For cooling the cookies completely and for drizzling the glaze.
• Small bowls (2): For dividing and coloring the glaze.
• Ziploc bags (optional): For drizzling the glaze.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

For the Cookies:

• ¾ cup butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder

For the Glaze & Topping:

• 4 cups confectioners’ sugar
• 3 tablespoons milk
• Pink food coloring
• 1 ½ cups Strawberry Shortcake Crumbs

Step-by-Step Instructions

Let’s walk through the process:

1. Preheat and Prep: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Cream Butter and Sugar: In a large bowl, use a mixer to beat together the softened butter and sugar until creamy and light yellow in color. This should take about 4-5 minutes.
3. Add Eggs: Add the eggs one at a time, beating well after each addition.
4. Add Vanilla: Beat in the vanilla extract.
5. Combine Dry Ingredients: In a separate bowl Sift in the flour, salt, and baking powder. This helps to ensure that the dry ingredients are evenly distributed and removes any lumps.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
7. Portion and Shape Dough: Portion the cookie dough into heaping tablespoons. Roll each portion into a ball and place it onto the prepared baking sheet.
8. Flatten Dough: Press down on each dough ball until it’s flattened to just over ¼ inch thick. You can use the bottom of a drinking glass or any other flat-bottomed object.
9. Bake: Bake for 10 minutes. The cookies should be lightly golden around the edges.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to finish cooling completely.
11. Make Glaze: Once the cookies are completely cooled, stir the milk into the confectioners’ sugar until a thin, smooth frosting is formed.
12. Divide and Color Glaze: Divide the frosting into two bowls. Tint one bowl with pink food coloring and leave the other bowl white.
13. Prepare Cooling Racks: Lay half of the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping frosting. Lay the other half on a separate cooling rack and baking sheet combo.
14. Drizzle Glaze: You can use a fork to drizzle the frosting over the cookies, but I like to transfer the frosting to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the frosting over the cookies. Alternate between the pink and white glaze for a striped effect.
15. Add Crumbs: Once the cookies are frosted, sprinkle generously with the Strawberry Shortcake Crumbs.
16. Let Dry: Allow the frosting to fully dry before packaging or serving the cookies.

Troubleshooting

Here are a few potential issues and solutions:

• Cookies Spreading Too Much: This can happen if the butter is too warm or if you don’t use enough flour. Make sure the butter is softened but not melted, and measure the flour accurately. You can also try chilling the dough for a short period before baking.
• Cookies Too Dry: This can happen if you overbake them or if you use too much flour. Make sure to measure the flour accurately and watch the cookies carefully while they bake.
• Glaze Too Thick: Add more milk, a teaspoon at a time, until the glaze reaches your desired consistency.
• Glaze Too Thin: Add more confectioners’ sugar, a tablespoon at a time, until the glaze reaches your desired consistency.
• Crumbs not sticking Make sure the glaze is still wet when adding the crumbs.

Tips and Variations

Here are some ways to customize this recipe:

• Different Extracts: Try adding a teaspoon of strawberry extract to the cookie dough for an extra boost of strawberry flavor.
• Different Colors: Use different food coloring to match different holidays or themes.
• Add Sprinkles: Add sprinkles to the glaze for extra color and texture.
• Lemon Zest Lemon zest in the cookie dough would also complement the strawberry flavoring.
• Homemade Strawberry Shortcake Crumbs: If you can’t find pre-made crumbs, you can make your own by combining crushed freeze-dried strawberries, crushed vanilla wafers or shortbread cookies, and a little melted butter.
• Chocolate-Dipped: Dip the cooled cookies in melted chocolate (white, dark, or milk) before adding the glaze and crumbs.

Serving and Pairing Suggestions

These Strawberry Shortcake Sugar Cookies are perfect for:

• Spring and Summer Gatherings: Their bright, fruity flavor and cheerful appearance make them a perfect treat for warm-weather occasions.
• Birthday Parties: They’re a fun and delicious alternative to traditional cake or cupcakes.
• Baby Showers: The pink and white color scheme makes them a great choice for a baby shower.
• Everyday Snacking: They’re a delightful treat to enjoy with a glass of milk or a cup of tea.

They also make a wonderful homemade gift. Package them in a decorative tin or box and tie with a ribbon.

Nutritional Information

These cookies are a treat, so they contain sugar and fat from the butter, sugar, and glaze.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet. Everything in moderation.

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Recipe Summary and Q&A

Recipe Summary: These Strawberry Shortcake Sugar Cookies are soft, chewy sugar cookies topped with a pink and white glaze and a generous sprinkle of Strawberry Shortcake Crumbs. They’re a delicious and festive treat for any occasion!

Q: Can I make the dough ahead of time? A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Q: Can I freeze the baked cookies? A: Yes, you can freeze the baked, unglazed cookies for up to 3 months. Glaze them after thawing.

Q: Where can I find Strawberry Shortcake Crumbs? A: You can often find them in the ice cream topping section of the grocery store, or you can make your own (see Tips and Variations).

Q: How do I store the cookies? A: Store the cookies in an airtight container at room temperature once the glaze has fully set.

Q: Can I use a different type of cookie as the base? A: Yes.