Strawberry Shortcake Cookies

Introduction & Inspiration

Have you ever wished you could capture the delightful flavor of strawberry shortcake in a convenient cookie form? Well, let me introduce you to these wonderful Strawberry Shortcake Cookies! They feature a tender, buttery cut-out cookie base topped with a unique and fruity frosting made with real, fresh strawberries.

Imagine a lovely, slightly crisp-edged cookie that melts in your mouth, crowned with a creamy, sweet frosting bursting with bits of fresh berry. It’s a charming and delicious way to enjoy those classic shortcake flavors. They are perfect for parties, bake sales, or just a sweet afternoon treat.

My inspiration for making cookies like these comes from wanting that strawberry shortcake experience in a more portable, shareable format. I love the process of making cut-out cookies, and topping them with a fresh strawberry frosting feels like the perfect celebration of the fruit. It’s familiar comfort meets cookie convenience!

These cookies are relatively simple to make, requiring just a bit of chilling time for the dough. The fresh strawberry frosting makes them truly special. Let’s bake up a batch!

Nostalgic Appeal

There’s something deeply nostalgic about homemade cut-out cookies, isn’t there? They often bring back memories of holiday baking, decorating sessions with family, or simple sugar cookies enjoyed with a glass of milk. This recipe starts with that same comforting, familiar cookie foundation.

The flavor profile, aiming for “strawberry shortcake,” instantly connects to warm weather nostalgia – picnics, summer desserts, and the simple perfection of ripe berries and cream. These cookies capture that essence in a new, fun format. They taste like happy memories!

Even the act of frosting cookies feels wonderfully nostalgic and satisfying. Spreading that creamy, pink-hued frosting over the cooled butter cookies is a simple pleasure. It’s a charming dessert that feels both traditional and fresh.

Sharing a plate of these Strawberry Shortcake Cookies feels like offering a sweet, handcrafted gesture of comfort and cheer. They are sure to evoke smiles and happy sighs!

Homemade Focus

This recipe for Strawberry Shortcake Cookies is a lovely example of purely homemade baking. You craft both the tender butter cookie dough and the unique fresh strawberry frosting entirely from scratch using basic ingredients. That homemade quality is evident in every bite.

The cookie dough itself utilizes the classic technique of cutting cold butter into the flour mixture, which results in a wonderfully tender, slightly crumbly texture – characteristic of good shortbread or sugar cookies. Chilling, rolling, and cutting the dough are all part of the satisfying homemade process.

The frosting is particularly special because it’s made from scratch using softened butter, milk, confectioners’ sugar, and, uniquely, sliced fresh strawberries. This incorporation of real fruit directly into the frosting gives it an authentic flavor and texture you won’t find in store-bought frostings or those using only artificial flavors.

From cutting the butter into the flour to spreading the final swirl of fresh strawberry frosting, these cookies are a true homemade endeavor, showcasing the delicious results of simple ingredients prepared with care.

Flavor Goal

My primary flavor goal for these Strawberry Shortcake Cookies is to capture the harmonious blend of buttery cookie, sweet fresh strawberries, and creamy frosting – the essence of shortcake! It should be sweet, fruity, buttery, and utterly delightful. A balanced treat.

The cookie base aims for a tender yet slightly sturdy texture, perfect for holding the frosting. It should have a rich buttery flavor with hints of vanilla, providing a delicious foundation that isn’t overly sweet itself.

The frosting is where the strawberry flavor really comes alive. The goal is a creamy, sweet buttercream-style frosting, but with the distinct taste, color, and likely some texture from the incorporated sliced fresh strawberries. It should be fruity and complement the butter cookie perfectly.

Overall, the cookie should offer a delightful bite – a tender, buttery base giving way to creamy, sweet frosting bursting with real strawberry flavor. It’s a portable taste of strawberry shortcake!

Ingredient Insights

Let’s explore the ingredients that make these Strawberry Shortcake Cookies so tasty. The cookie dough starts with all-purpose flour for structure, granulated sugar for sweetness, and a dash of salt to balance flavors. Cold, cubed butter is crucial; it’s cut into the dry ingredients using a pastry blender or similar method until the mixture resembles coarse crumbs. This technique creates pockets of butter, resulting in a tender, almost shortbread-like cookie texture.

Very little liquid is added – just a couple of tablespoons of water and a teaspoon of vanilla extract – stirred in just until the dough comes together. Chilling this dough is essential to firm up the butter, making it easy to roll and cut, and preventing the cookies from spreading too much during baking.

The frosting features softened butter as its creamy, rich base. Uniquely, it incorporates a “scant 1/2 cup” of sliced fresh strawberries – meaning just slightly less than a full half cup. These berries provide flavor, moisture, and natural color. A tablespoon of 2% milk adds a little extra liquid to help blend the berries and achieve the right consistency.

A significant amount of confectioners’ sugar provides the frosting’s sweetness and primary structure, thickening it into a spreadable consistency. Using fresh berries directly in the frosting like this will likely result in a frosting with some texture and natural variations in color, showcasing the real fruit! Optional additional fresh strawberries make a lovely garnish.

Essential Equipment

Making these Strawberry Shortcake Cookies uses standard cookie-baking equipment. You likely have everything you need!

You’ll need a large bowl for mixing the cookie dough and another medium or large bowl for making the frosting. A pastry blender, two knives, or your fingertips are needed for cutting the cold butter into the flour for the cookies.

A rolling pin and a lightly floured surface (or rolling between sheets of parchment paper) are necessary for rolling out the chilled cookie dough. You’ll need a 3-inch round cookie cutter, lightly floured to prevent sticking.

Baking sheets are required for baking the cookies – the recipe specifies greasing them, though lining with parchment paper is often a good alternative for easy cleanup and preventing sticking. Wire cooling racks are essential for cooling the baked cookies completely before frosting.

An electric mixer (stand or handheld) is highly recommended for making the frosting smooth and fluffy, especially when incorporating the sliced strawberries and large amount of confectioners’ sugar. You’ll also need measuring cups and spoons, and a spatula or knife for spreading the frosting.

List of Ingredients with Measurements

Here is the complete list of ingredients needed for these charming Strawberry Shortcake Cookies:

Cookies:

• All-Purpose Flour: 2 cups
• Sugar (granulated): 1/2 cup
• Salt: Dash
• Cold Butter, cubed: 2/3 cup (just over 1 stick + 2 tbsp)
• Water: 2 tablespoons
• Vanilla Extract: 1 teaspoon

Frosting:

• Butter, softened: 1/4 cup (half a stick)
• Sliced Fresh Strawberries: Scant 1/2 cup (just under 1/2 cup)
• 2% Milk: 1 tablespoon
• Confectioners’ Sugar: 2 1/2 cups (sifted, if desired)

Optional Garnish:

• Additional Sliced Fresh Strawberries

Use cold butter, cut into cubes, for the cookie dough. Use softened butter for the frosting. “Scant 1/2 cup” strawberries for the frosting means measure carefully!

Step-by-Step Instructions

Let’s bake these delightful Strawberry Shortcake Cookies! We’ll start by making and chilling the dough.

Make the Cookie Dough: In a large bowl, whisk together the 2 cups all-purpose flour, 1/2 cup granulated sugar, and dash of salt. Add the 2/3 cup of cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

In a small cup or bowl, combine the 2 tablespoons water and 1 teaspoon vanilla extract. Drizzle this liquid mixture over the crumb mixture. Stir with a fork just until the dough is moistened and starts to come together. Don’t overmix.

Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate until firm. This usually takes 1 to 2 hours. Chilling is essential for easy rolling.

Bake the Cookies: Once the dough is firm, preheat your oven to 325°F (160°C). Lightly grease your baking sheets (or line with parchment paper). On a lightly floured surface, roll the chilled dough out to an even 1/4-inch thickness. If the dough is very hard, let it sit at room temp for 5-10 minutes first.

Using a floured 3-inch round cookie cutter, cut out circles from the dough. Place the cookie rounds about 1 inch apart on the prepared baking sheets. Gather scraps, re-roll gently, and cut more cookies until dough is used.

Bake for 15 to 18 minutes, or until the edges are just lightly browned and the centers seem set. The cookies should not be deeply browned.

Let the cookies cool on the baking sheets for 2 minutes – this allows them to set slightly. Then, carefully transfer them to wire racks to cool completely. Cookies must be totally cool before frosting.

Make the Frosting: While the cookies cool, prepare the unique frosting. In a medium bowl (using an electric mixer is best), beat the 1/4 cup softened butter until creamy. Add the “scant 1/2 cup” sliced fresh strawberries and 1 tablespoon milk; beat until the strawberries break down somewhat and are combined with the butter (it might look slightly curdled initially, that’s okay).

Gradually add the 2 1/2 cups confectioners’ sugar, about one cup at a time, beating on low speed until combined, then increasing speed slightly. Beat until the frosting is blended and reaches a smooth, spreadable consistency. It will likely have some texture from the strawberry pieces.

Frost and Serve: Once the cookies are completely cool, spread the fresh strawberry frosting evenly over the top of each cookie using a knife or small offset spatula. If desired, top each frosted cookie with an additional slice of fresh strawberry for garnish. Let the frosting set slightly if possible before storing or serving. Enjoy!

Troubleshooting

Making cut-out cookies and a fresh fruit frosting can have a few quirks. Here are some troubleshooting tips!

Problem: My cookie dough is too sticky to roll, even after chilling. Solution: The dough has very little liquid, so stickiness is unusual unless your butter was too soft or measurements were off. Ensure dough chilled fully (1-2 hours). Use a well-floured surface and rolling pin, or try rolling the dough between two sheets of parchment paper.

Problem: My cookie dough is too crumbly and won’t come together. Solution: You might need just a tiny bit more water (add just 1/2 teaspoon at a time) if your flour was particularly dry or measurements slightly off. Mix just until it holds together when pressed – don’t make it wet.

Problem: My cookies spread too much during baking. Solution: Ensure the dough was well-chilled before rolling and cutting. Don’t overwork the dough when re-rolling scraps. Make sure your oven temperature is accurate (325°F is relatively low). Using parchment paper instead of greasing sheets sometimes helps reduce spread slightly.

Problem: The frosting seems too thin, runny, or is weeping liquid. Solution: Fresh strawberries add significant moisture. Ensure you used a “scant” 1/2 cup as directed. If still too thin, try beating in a bit more confectioners’ sugar, a tablespoon at a time, until spreadable. Because of the fresh fruit, this frosting is best used soon after making and kept chilled; it may weep slightly over time.

Problem: The frosting seems lumpy or has large berry pieces. Solution: The recipe uses sliced strawberries, so some texture is expected! Beating the butter, berries, and milk together initially helps break down the berries somewhat. If you prefer a smoother frosting, you could try mashing the berries very well before adding them, or even pureeing them (though puree adds more liquid, potentially requiring more sugar).

Tips and Variations

These Strawberry Shortcake Cookies are delightful, but you can certainly customize them! Here are some ideas.

Flavor Boosts: Add 1/2 teaspoon of finely grated lemon zest to the cookie dough or the frosting for a bright citrus note that complements strawberry beautifully. A splash of almond extract could be used in the cookies instead of vanilla.

Different Shapes: Use different cookie cutter shapes instead of just rounds – hearts, stars, or fluted squares would all be lovely!

Jam Frosting: For a smoother, more stable frosting, substitute about 1/3 cup of seedless strawberry jam for the fresh sliced strawberries and potentially omit the milk. Adjust confectioners’ sugar as needed for consistency.

Sandwich Cookies: Spread the frosting between two cooled cookies to create delicious strawberry shortcake sandwich cookies!

Make Dough Ahead: The cookie dough can be made, wrapped tightly, and refrigerated for up to 3 days or frozen for up to a month (thaw in fridge before rolling).

Freeze Baked Cookies: Unfrosted baked cookies freeze well. Store them in an airtight container once completely cool. Thaw at room temperature before frosting.

Decorations: Add pink or white sprinkles over the frosting before it sets, or drizzle with melted white chocolate for extra flair.

Serving and Pairing Suggestions

Serve these Strawberry Shortcake Cookies at room temperature or slightly chilled (the frosting holds up best when cool). Arrange them on a pretty platter for sharing. The optional fresh strawberry slice on top adds a lovely finishing touch.

These cookies are perfect for spring parties, baby or bridal showers, bake sales, afternoon tea, or simply as a delightful homemade treat anytime fresh strawberries are available. Their individual format makes them easy to serve and enjoy.

They pair wonderfully with a glass of cold milk – a classic cookie companion! They are also lovely with a cup of tea (perhaps a berry herbal tea or a simple black tea) or coffee. For a refreshing pairing, try lemonade or iced tea.

Because they capture the essence of strawberry shortcake, they feel special enough for dessert but simple enough for a sweet snack.

Nutritional Information

Please note: The prompt did not provide complete nutritional facts for this recipe. The following context is based on the ingredients listed and typical frosted cookie profiles.

Based on the ingredients (flour, sugar, butter, eggs – Correction: Egg yolk only in previous recipe, this one uses water, butter/sugar/berries in frosting), one Strawberry Shortcake Cookie is expected to be:

• Calories: Moderately high (typical for a frosted butter cookie).
• Fat: High, especially saturated fat (from butter in cookie and frosting).
• Cholesterol: Moderate (from butter).
• Sodium: Moderate (from salt, leavening).
• Carbohydrates: High (from flour, sugars).
• Sugars: High (from sugar in cookie, large amount of confectioners’ sugar in frosting, berries).
• Fiber: Low.
• Protein: Low.

These are indulgent cookies, rich in butter and sugar. Enjoy them as a special treat. The fresh strawberries in the frosting add flavor and some nutrients, but the frosting is primarily butter and sugar.

Making them at home means using real ingredients. Portion control is key, as with most delicious cookies! Modifications like reducing sugar in the frosting will affect its sweetness and potentially its texture/stability, especially given the moisture from the fresh berries.

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Recipe Summary and Q&A

In summary, this recipe creates lovely Strawberry Shortcake Cookies. It features a tender, buttery cut-out cookie base made using the cut-in butter method and chilled dough. The cookies are topped with a unique homemade frosting made from softened butter, fresh sliced strawberries, milk, and confectioners’ sugar.

They offer a delightful way to enjoy strawberry shortcake flavors in a portable cookie format, perfect for parties or treats. Remember to cool cookies completely before frosting and store frosted cookies chilled.

Here are some common questions you might have:

Q: Why does the cookie dough need to be chilled? A: Chilling firms up the butter in the dough. This prevents the cookies from spreading too much during baking, helps them hold their cut-out shape, and makes the dough much easier to roll out without sticking. Don’t skip this step!

Q: Can I use granulated sugar instead of confectioners’ sugar in the frosting? A: No, confectioners’ (powdered) sugar is essential for a smooth frosting texture. Granulated sugar would remain gritty and not dissolve properly in the butter and strawberry mixture.

Q: Will the frosting be smooth or chunky with sliced strawberries in it? A: Using sliced fresh strawberries will definitely result in a frosting with some texture – small pieces of berry throughout. Beating the butter, berries, and milk together first helps break them down somewhat, but it won’t be perfectly smooth like a frosting made with jam or puree. Embrace the fresh berry texture!

Q: Can I make these cookies ahead of time? A: You can make the dough ahead and chill/freeze it. Baked, unfrosted cookies can be stored airtight for several days at room temp or frozen. However, due to the fresh strawberries in the frosting, it’s best to frost the cookies within a day of serving and store them covered in the refrigerator. The frosting is freshest shortly after making.

Q: How should I store the frosted cookies? A: Because the frosting contains fresh strawberries and butter, store the frosted cookies in a single layer in an airtight container in the refrigerator. They are best enjoyed within 1-2 days as the frosting might weep slightly over time and the cookie may soften.