Why Make This Recipe
Homemade Strawberry Shortcake Butter Cookies are a delightful treat for any occasion. They are soft, buttery, and packed with fresh strawberry flavor. Perfect for a summer picnic, a special gathering, or just because you feel like baking, these cookies bring the joy of strawberry shortcake in a simple, easy-to-make cookie form. Plus, they are a hit with both kids and adults!
How to Make Homemade Strawberry Shortcake Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the chopped strawberries.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Homemade Strawberry Shortcake Butter Cookies
Serve these cookies warm or at room temperature. They go great with a cup of tea or coffee. You can also add a scoop of vanilla ice cream on top for an extra treat. Garnishing with a few extra strawberry slices can make them look even prettier!
How to Store Homemade Strawberry Shortcake Butter Cookies
Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag for up to two months.
Tips to Make Homemade Strawberry Shortcake Butter Cookies
- Ensure the butter is softened at room temperature to get the right texture when creaming with sugar.
- Make sure to chop the strawberries into small pieces so they distribute evenly in the dough.
- Keep an eye on the baking time. Every oven can be different, so check for lightly golden edges.
Variation
If you want a different flavor, you can use blueberries or raspberries instead of strawberries. You can also add a sprinkle of lemon zest for a refreshing citrus twist.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the cookie dough to avoid extra moisture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and keep it in the fridge for up to 2 days before baking. You can also freeze the dough; just scoop it into balls and freeze them. Bake from frozen, adding a few extra minutes to the baking time.
What should I do if the dough is too sticky?
If the dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will help it firm up and be easier to scoop and shape.
Homemade Strawberry Shortcake Butter Cookies
Delightful homemade cookies that bring the joy of strawberry shortcake in a simple and easy-to-make form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Whisk together the flour, cornstarch, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped strawberries.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. Freeze for up to two months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
