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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies Recipe By: Cece Kirkwood This post may contain affiliate links.

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Okay hear me out… I know when you think strawberry shortcake, you think of some whipped cream or cream cheese and biscuits, right? 

Strawberry Shortcake Cookies on books

This is a bit of a twist on your classic strawberry shortcake and may I just say, it is even better. 

When white chocolate and graham crackers meet strawberries and the best cookie dough base out there, you enter an incredibly magical and delicious cookie world. 

I’m serious. I shocked myself with how delicious this recipe turned out. It is mouth watering and I need to stop talking about it so you can just go ahead and bake it. 

Ready to dig in? 

The Ingredients for the Strawberry Shortcake Cookies 

The cookies are created using your basic cookie ingredients…

  • Butter: Butter gives cookies its structure and rich flavor. When creamed with sugar, butter can also act as a leavening agent, giving it an extra “lift”. Finally, this butter will be browned in the recipe which gives the cookies an extra nutty flavor and gives the cookies a wonderful chew on the outside, while still maintaining a soft inside. 
  • Flour: While butter does help with structure, flour is the real structure queen. Without flour, there would be nothing for the flour and other ingredients to bind to. 
  • Baking soda: The main leavening agent. Baking soda is purely “sodium bicarbonate”, but it needs to be activated by an acid in order to produce CO2. When it’s combined with the flour and sugar, the gas is released and the cookies rise! 
  • Morton’s Kosher salt: Salt is a great balancer to the sweetness of the brown sugar and vanilla in this recipe. Kosher salt is extra salty so make sure you stick to the right amount of it in the recipe! Learn more about all the different types of salt here! 
  • Our sugars – brown sugar and granulated sugar: Sugar gives both moisture and flavor to our cookies, but too much of one or the other can alter the baked good, so be sure to measure carefully! 
  • Vanilla: flavor, flavor, flavor. Vanilla is the best flavor enhancer in a cookie and without it your cookies may turn out flat!  
  • Egg: Using the whole egg in your cookies provides structure, flavor, color and binding! Without an egg, these coffee cake cookies won’t bind together fully when baking. 

The Strawberry Shortcake Cookies Process

Brown the butter and let it cool:

  • To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat. 
  • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter.
  • The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. 
  • Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done! 
  • Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature. 

Prepare the cookie dough base: 

  • Preheat the oven to 375ºF and pre-measure the ingredients into separate bowls.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set that aside. 
  • In a medium sized bowl, add the butter, both sugars.
  • Mix together using a rubber spatula or whisk until fully combined. 
  • Add the egg and vanilla and continue to mix until just combined. 
  • Add the flour mixture to the butter mixture and mix using a rubber spatula until everything is combined. Be sure to wipe down the sides of the bowls to make sure everything is evenly incorporated. 

Prepare the cookie “fillings”:

  • Roughly chop the graham crackers and finely chop the strawberries. 
  • Add the graham crackers, white chocolate chips, and strawberries to the cookie dough base.
  • Using a rubber spatula, combine the fillings into the cookie dough base. 

Scoop and bake the cookies:

  • Scoop the cookie dough into 1 inch balls and place them onto a lined baking sheet (parchment paper or silicone mats are my favorite). 
  • Bake the cookies for about 9-11 minutes, until just set. 
  • Remove from the oven and top with a sprinkle of sea salt to finish.
  • Leave the cookies on the pan for about 5 minutes, then move to a cooling rack to finish.

The Tips 

Why is this recipe in Grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

How long do the Strawberry Shortcake Cookies last in the fridge?

The Strawberry Shortcake Cookies will last up to a week in the fridge, if placed into an airtight container. 

Can I use frozen strawberries for this recipe?

No, only fresh strawberries for this recipe please! Frozen strawberries carry too much moisture for this recipe, which will make the cookies a little too sloppy and wet. 

The Strawberry Shortcake Cookies Recipe

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Strawberry Shortcake Cookies

Close up photo of the Strawberry Shortcake Cookies

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A twist on your classic strawberry shortcake, graham crackers & white chocolate chips take the strawberry shortcake cookies to the next level.

Ingredients

Scale
  • 1 stick of unsalted butter (113g)
  • 170g all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp morton’s kosher salt
  • 75g granulated sugar
  • 85g packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 60g strawberries, finely chopped (approx. 4 strawberries)
  • 45g graham cracker, roughly crushed (approx. 3 graham crackers)
  • 60g white chocolate chip
  • Sea Salt to top

Instructions

Brown the butter and let it cool:

  • Grab a light colored pan and place it over medium heat.
  • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter.
  • The butter will quickly melt and start to foam and sizzle.
  • Keep things going for another 5-8 minutes until the butter turns a nice golden brown.
  • Immediately remove the butter from heat and place it into a heat proof container until lightly cooled

Prepare the cookie dough base: 

  • Preheat the oven to 375ºF and pre-measure the ingredients into separate bowls.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set that aside.
  • In a medium sized bowl, add the butter, both sugars.
  • Mix together using a rubber spatula or whisk until fully combined.
  • Add the egg and vanilla and continue to mix until just combined.
  • Add the flour mixture to the butter mixture and mix using a rubber spatula until everything is combined.

Prepare the cookie “fillings”:

  • Roughly chop the graham crackers and finely chop the strawberries.
  • Add the graham crackers, white chocolate chips, and strawberries to the cookie dough base.
  • Using a rubber spatula, combine the fillings into the cookie dough base.

Scoop and bake the cookies:

  • Scoop the cookie dough into 1 inch balls and place them onto a lined baking sheet
  • Bake the cookies for about 9-11 minutes, until just set.
  • Remove from the oven and top with a sprinkle of sea salt to finish.
  • Leave the cookies on the pan for about 5 minutes, then move to a cooling rack to finish.

Did you make this recipe?

One of my favorite things is to see you making one of my recipes! Please share a photo on social media by tagging @bakingbycece.

Behind the scenes photo of the Strawberry Shortcake Cookies

Enjoy this fun little behind the scenes photo of my kitchen and the mess that is behind the screen.

Thank you, loaves, for being here with me. I know I’ve been posting recipes a little slower than normal, but just know I’ve been pouring my heart into each and every recipe for you.

Happy baking friends and keep rising <3.

xo, Cece

Baking By Cece is a participant in the Amazon Services LLC Influencer Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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4 Comments

  1. Cece I really want to make this cookie but I don’t see the butter listed in the recipe.

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