If you crave a cookie that captures the tender crumb of classic shortcake while swirling in sweet strawberry nostalgia, these Strawberry Shortcake Sugar Cookies are for you. Radiant with childhood charm and a pop of pink, they’re buttery, soft, and topped with a playful strawberry crunch—like the best parts of your favorite summer dessert baked right into your cookie jar!
Why You’ll Love This Recipe
- Blissfully Soft & Chewy: These cookies bake up with that perfect pillowy texture, somewhere between a bakery sugar cookie and a delicate shortcake.
- Nostalgic Strawberry Crunch: The strawberry shortcake crumb topping brings all the charm and flavor of your favorite ice cream bar—right to your homemade treat.
- Colorful & Festive: Pretty in pink (with a touch of creamy white), these cookies look like a party on a plate and are always a hit at showers, birthdays, and summer gatherings.
- Simple Ingredients, Bakery Results: Everything you need is easy to find, but the results are so impressive, friends will think you picked them up at a fancy bakery!
Ingredients You’ll Need
This short list of simple pantry staples is all it takes to whip up Strawberry Shortcake Sugar Cookies. Each ingredient brings that classic flavor and irresistible texture these cookies are known for!
- Butter (softened): The base for classic cookie richness and that melt-in-your-mouth crumb.
- Sugar: For subtle sweetness and crisp edges—don’t skimp!
- Eggs: Add structure and keep the cookies perfectly soft.
- Vanilla Extract: For those comforting bakery notes that round out every bite.
- All-Purpose Flour: The foundation that keeps these cookies thick and tender.
- Salt & Baking Powder: A pinch of each supports flavor and lift.
- Confectioner’s Sugar: For the dreamy, drizzly glaze.
- Milk: Loosens the glaze for easy drizzling (whole or 2% both work great).
- Pink Food Colouring: Just a drop makes that beautiful strawberry-pink shade pop.
- Strawberry Shortcake Crumbs: The star of the show! These vibrant crumbs bring fruity flavor and delightful crunch atop every cookie.
Variations
Don’t be afraid to put your own spin on these Strawberry Shortcake Sugar Cookies! You can easily adapt them based on what you have on hand, dietary preferences, or that creative spark in your kitchen.
- Make It Gluten-Free: Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour—no one will guess the difference!
- Lemon Brightness: Add a teaspoon of fresh lemon zest to the dough for a citrusy twist that makes the strawberries pop.
- Shortcake-Inspired Filling: Sandwich two cookies with whipped cream and sliced strawberries for a true shortcake experience in every bite.
- Vegan Version: Swap butter and eggs for vegan alternatives (like dairy-free butter and flax “eggs”), and use plant milk in the glaze.
How to Make Strawberry Shortcake Sugar Cookies
Step 1: Cream Your Butter & Sugar
Give the butter and sugar a good four to five minutes in your mixer—they should be dreamy, pale, and fluffy. This helps trap air, so your cookies bake up super soft with that signature tender shortcake crumb.
Step 2: Add Eggs and Vanilla
Crack in your eggs one at a time, mixing gently after each, then beat in rich vanilla extract. This keeps the dough smooth and ensures the flavor is well-blended throughout every cookie.
Step 3: Sift and Combine Dry Ingredients
Sift together flour, baking powder, and salt before gently mixing them into your dough. This extra step is worth it—sifting keeps cookies light and prevents any pockets of flour or leavening.
Step 4: Portion and Shape the Cookies
Scoop out heaping tablespoons of dough, roll into balls, and place them on your prepared sheet. For that bakery-perfect thickness, flatten each with the bottom of a glass to just over ¼-inch thick—it’s simple and gives you the cutest, even cookies!
Step 5: Bake and Cool
Bake at 350°F for 10 minutes—watch for just-set edges and tops that are still soft. Let the cookies cool a few minutes on the tray, then transfer to a wire rack so they’re cool to the touch before glazing.
Step 6: Make and Tint Your Glaze
Whisk milk into confectioner’s sugar until you have a smooth, slightly runny glaze. Divide in two; tint half pink with a splash of food coloring and leave the rest white for that pretty, classic finish.
Step 7: Glaze, Drizzle & Add Strawberry Shortcake Crumbs
Lay cooled cookies out and drizzle with your glazes—swirl, zigzag, or get artsy. While the icing is still wet, shower on those Strawberry Shortcake Crumbs so they stick firm and add gorgeous color and crunch. Let everything set before packaging or stacking.
Pro Tips for Making Strawberry Shortcake Sugar Cookies
- Creaming for Texture: Don’t rush beating your butter and sugar—creaming for the full five minutes gives the cookies their signature fluffy shortcake interior.
- Even Flattening: Use a flat-bottomed glass to press every dough ball to equal thickness—this ensures even baking and a uniform, bakery-style look.
- Vibrant Glaze: Add food coloring a tiny bit at a time until you hit that perfect pink. A toothpick works wonders for controlling the brightness!
- Crumb Topping Timing: Always sprinkle Strawberry Shortcake Crumbs while the glaze is still wet so that every crumb clings for crunch in every bite.
How to Serve Strawberry Shortcake Sugar Cookies
Garnishes
For an extra-special touch, top each glazed cookie with a little fresh strawberry slice or a delicate dusting of extra Strawberry Shortcake Crumbs just before serving—the color and fragrance are irresistible!
Side Dishes
Pair your cookies with bowls of ripe berries, a scoop of vanilla ice cream, or even a big dollop of whipped cream to echo that classic shortcake feel. They’re also wonderful with a cup of tea or a cold glass of strawberry milk for snacking bliss.
Creative Ways to Present
Turn your Strawberry Shortcake Sugar Cookies into showstoppers by stacking them tall on a tiered cake stand, boxing them in a pretty tin with tissue for gifting, or arranging them in cheerful rows on platters at your next party—those pink and white glazes will steal the spotlight!
Make Ahead and Storage
Storing Leftovers
Once the glaze is dry, stash Strawberry Shortcake Sugar Cookies in an airtight container at room temperature for up to four days. The cookies stay soft and the crumbs keep their sweet crunch!
Freezing
If you want to save some for later (or prep ahead for events), freeze the unfrosted cookies in a container for up to two months. When ready, thaw and glaze so each batch tastes freshly made—just like the day you baked them.
Reheating
For that just-baked feel, pop a cookie in the microwave for 5–8 seconds. It brings out the buttery aroma and the middle turns deliciously tender—like a homemade strawberry shortcake hug!
FAQs
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Can I make Strawberry Shortcake Sugar Cookies with homemade strawberry crumbs?
Absolutely! Blend freeze-dried strawberries with a handful of vanilla wafer cookies in your food processor, then mix with a touch of melted butter for a homemade crunchy strawberry crumb topping. It adds a fresh, authentic burst of flavor!
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Do I have to chill the dough?
No, this recipe is designed to work without chilling! Because the dough is portioned and flattened before baking, you’ll get perfectly thick, tender cookies straight from bowl to oven—no waiting required.
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Can I mix the cookie dough by hand?
Yes! While a mixer makes quick work, you can absolutely cream everything together using a sturdy spoon and some elbow grease. Just make sure your butter is fully softened for best results.
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What’s the best way to store Strawberry Shortcake Sugar Cookies for gifting?
Once the glaze is dry, layer the cookies between sheets of wax paper in a bakery box or cookie tin. This keeps them fresh, pretty, and ensures the pink crumb topping stays just as vibrant for your lucky gift recipient!
Final Thoughts
Whichever way you share them, Strawberry Shortcake Sugar Cookies bring sunshine to the table. Don’t be surprised if these soft, festive, and fruit-sprinkled treats disappear faster than you can say “just one more”—they’re pure joy in cookie form. Happy baking, and enjoy every bite!
Print
Strawberry Shortcake Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Sugar Cookies are a delightful twist on a classic treat. Soft, buttery cookies topped with a sweet glaze and crunchy Strawberry Shortcake Crumbs, they are perfect for any occasion.
Ingredients
For the Cookies:
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Glaze & Topping:
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- pink food colouring
- 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugar: In a large bowl, beat together softened butter and sugar until creamy and light yellow in colour.
- Add eggs and vanilla: Add eggs one at a time, beating into the butter and sugar mixture. Beat in vanilla extract.
- Combine dry ingredients: Sift in flour, salt, and baking powder. Beat into the wet mixture until well combined.
- Shape and bake cookies: Portion cookie dough into heaping tablespoons, roll into balls, flatten, and bake for 10 minutes.
- Prepare glaze: Stir milk into confectioner’s sugar to make a smooth frosting. Divide and tint with pink food colouring.
- Decorate cookies: Drizzle frosting over cookies, sprinkle with Strawberry Shortcake Crumbs, and allow to dry before packaging.
Notes
- You can customize the frosting colours for different occasions.
- Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
