Strawberry Shortcake Cookies

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These Strawberry Shortcake Cookies feature a soft, cake‑like cookie base with crushed freeze‑dried strawberries and mini white chocolate chips whisked into each fold, then topped with a buttery vanilla wafer crumble.

Inspired by the nostalgia of strawberry shortcake, yet reimagined for a bite-sized treat that can be made in 10 minutes, these cookies feel like Valentine's Day expressed in texture and aroma: tender crumbs, indulgent white chocolate, and a blush of berry woven throughout. They are the sort of cookie meant to be shared, gifted, and savored slowly.

Why You'll Love These Strawberry Shortcake Cookies

Taste and Texture

The secret to a soft cookie is slightly underbaking them. That means taking them out of the oven before they have a chance to crisp around the edges. The reasoning for this is that as cookies cool and set, they firm up. We want these cookies to stay soft and tender for days, so take them out promptly once they've puffed and have a pale color to them.

I scaled back on the sugar content in today's recipe, as white chocolate is much sweeter than milk or semi-sweet chocolate. With the addition of the dried strawberries that offer their own vibrant sweetness and the Nilla wafer crumble on top, I didn't want the sweetness to be overpowering in today's cookie. The result was a perfectly balanced cookie that allows you to savor the creaminess of the chocolate, subtle fruity notes, the vanilla cake base, and buttery cookie crumble on top.

Difficulty Level

Beginner-friendly. This recipe is very easy, though it does require a couple of extra steps. It is also a one-bowl recipe, which means easy clean-up, too.

Preparation Process

There isn't much to the preparation for these, but you do want to crush the freeze-dried strawberries and make the crumble topping beforehand. You don't need to chill the dough beforehand either, which is a huge plus if you don't feel like waiting.

🍓 Ingredient Checklist & Notes

• Light Brown Sugar
  • Because of its molasses content, brown sugar makes cookies softer, chewier, and moister.
• White Sugar
• Vanilla Extract
• Large eggs
• Unsalted Butter, melted
• All-Purpose Flour
  • You can use all-purpose gluten-free flour for today's recipe. I like either Krusteaz or King Arthur's Measure for Measure.
• Baking Soda
• Baking Powder
• Cream of Tartar
  • This helps create a soft and chewy texture, which is exactly what we want for these cakey cookies.
• Salt
  • I know a lot of people who omit salt when baking because they feel you can't taste the difference, and they don't want the added sodium, but baking is a science, and make no mistake about it- salt plays a very important role in the equation. You can, in fact, taste a difference because salt enhances flavors, particularly sugar. It can contribute to the preservation of your baked goods since salt retains moisture, keeping your desserts fresher for longer.
• Freeze-dried Strawberries
• Mini White Chocolate Chips
• Nilla Wafer Cookies
  • You can use pretty much any cookie base for the crumb topping, though I like a plain vanilla cookie so as not to overpower the white chocolate and strawberry.

Baker's Tips for Perfect Strawberry Shortcake Cookies

• Use freeze-dried strawberries, not fresh: Fresh strawberries introduce too much moisture and will leave you with a water mess in the oven. Freeze-dried strawberries provide concentrated berry essence and color.
• Crush strawberries finely but not to dust: Small pieces distribute flavor evenly while keeping texture intact. If you're crushing by hand, use a rolling pin; if you're using a bullet blender, blitz 2-3 times.
• Do not overbake: These cookies should remain pale and soft; overbaking will dry them out.
• Mini white chocolate chips matter: They melt more evenly and complement the strawberries without overpowering them.

Recipe FAQs

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And those are our Strawberry Shortcake Cookies! If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below! We always love hearing from you.

Happy Baking!

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