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- 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter (softened) - 1 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 1 teaspoon almond extract - 1 cup fresh strawberries (diced) - ½ cup powdered sugar (for decoration) - 1 tablespoon milk (for decoration) These ingredients create the base for the best strawberry shortcake sugar cookies. The flour gives structure, while the butter adds rich flavor. Sugar sweetens the mix and helps with texture. Baking powder and baking soda make the cookies rise, giving them a lovely shape. I always use fresh strawberries. They add a burst of juicy flavor. Dicing the strawberries small helps them blend into the dough. The extracts of vanilla and almond work together to enhance the cookie's taste. When it comes to decoration, powdered sugar and milk create a simple glaze. This glaze not only looks appealing but also adds a sweet finish. A drizzle makes each cookie pop! By gathering these ingredients, you set the stage for a delightful baking experience. Each element plays an important role in creating a delicious treat that is perfect for sharing! - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper. First, get your oven ready. This step warms it up just right for baking. Lining the sheets helps the cookies not stick. It also makes cleanup much easier. - Whisk together flour, baking powder, baking soda, and salt. Next, grab a bowl and whisk together the dry ingredients. Mixing these helps blend the flour with the leavening agents. This ensures your cookies rise evenly. - Mix softened butter and granulated sugar until fluffy. - Incorporate egg, vanilla, and almond extract. In a large bowl, cream the softened butter and sugar. Use an electric mixer for best results. Mix until the mixture feels light and fluffy. Then add the egg, vanilla, and almond extract. This blend adds a rich flavor to your cookies. - Slowly add dry mixture to wet ingredients. - Fold in diced strawberries. Now, slowly mix the dry ingredients into the wet ones. Use low speed to avoid overmixing. Once combined, gently fold in the diced strawberries. This step adds lovely fruitiness to each cookie. - Portion out cookie dough on baking sheets. - Bake for 10-12 minutes until edges are golden. Next, scoop out the dough onto your lined sheets. Leave space between each scoop. This allows the cookies to spread. Bake them for 10 to 12 minutes. Look for golden edges, while the centers stay soft. - Prepare the powdered sugar glaze. - Drizzle glaze over the cooled cookies. Once the cookies cool, make the glaze. Mix powdered sugar with milk until smooth. Drizzle this over the cookies for a sweet finish. The glaze makes them even more appealing and tasty. To get soft and chewy cookies, avoid overmixing the dough. When you add the dry mix to the wet ingredients, mix just until combined. A few dry streaks are okay. This keeps the cookies from becoming tough. Using room temperature butter is key for great creaming. Cold butter does not blend well with sugar. Softened butter helps create a fluffy texture. This step is crucial for a light cookie. When choosing strawberries, look for bright red, firm berries. They should smell sweet and have no bruises. Fresh strawberries make the cookies taste amazing. Store them in the fridge, but do not wash until ready to use. Washing can make them spoil faster. Keep them in a breathable container to maintain freshness. Make your cookies stand out by presenting them on a colorful platter. You can add whole strawberries around the cookies for a pop of color. For drinks, these cookies pair well with milk, tea, or lemonade. The sweetness of the cookies matches perfectly with these drinks. {{image_4}} You can easily make these cookies gluten-free. Just swap all-purpose flour for a gluten-free flour mix. Make sure it has a good binding agent, like xanthan gum. This keeps your cookies soft and tasty. Want to change up the flavor? Try different extracts. You can use lemon or coconut for a fun twist. Adding other fruits is a great idea, too. Blueberries or raspberries can bring new life to the cookies. Just make sure to chop them small like the strawberries. Icing can make these cookies shine! Instead of the glaze, use royal icing for a thicker finish. You can also have fun with sprinkles or chopped nuts. They add color and crunch, making your cookies even more special. To keep your Strawberry Shortcake Sugar Cookies fresh, store them in an airtight container. This will help prevent them from drying out. Place parchment paper between layers to avoid sticking. Keep the cookies at room temperature for the best flavor and texture. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. For baked cookies, let them cool completely, then wrap them tightly in plastic wrap. Place them in a freezer bag for extra protection. At room temperature, these cookies stay fresh for about 3 to 5 days. If you store them in the fridge, they can last up to a week. Always check for any changes in texture or smell before eating. Yes, you can make these cookies ahead of time. Prepare the dough and scoop it onto baking sheets. Then, cover the sheets with plastic wrap and chill them in the fridge for up to two days. When you are ready, just bake them straight from the fridge. This way, you have fresh cookies anytime! To keep your cookies thick, chill the dough for at least 30 minutes before baking. You can also use room temperature butter instead of melted butter, as melted butter tends to make cookies spread. Make sure to space the cookie dough mounds well on the baking sheet too. You can use other fruits like blueberries or raspberries. For a fun twist, try diced peaches or even chocolate chips. Each fruit will bring its own flavor and texture, making your cookies unique every time you bake them. Absolutely! You can freeze both the dough and the baked cookies. For the dough, scoop it onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. Baked cookies can be stored in an airtight container for up to three months. Yes, you can use frozen strawberries. However, thaw and drain them first to remove excess moisture. This step helps keep the dough from becoming too wet and ensures your cookies stay fluffy and tasty. The main ingredients for these cookies work together for a tasty treat. We covered the steps to make, bake, and glaze them perfectly. I shared tips for texture and decoration, plus ideas for variations. Fresh strawberries shine in every bite. These cookies are great for sharing or enjoying yourself. With the right storage, they’ll stay fresh for days. Get creative and make them your own! Cooking should be fun, so enjoy the process and the yummy results.

Strawberry Shortcake Sugar Cookies

Indulge in a sweet treat with these delightful Strawberry Shortcake Sugar Cookies! Perfectly soft and bursting with fresh strawberry flavor, these cookies are simple to make and perfect for any occasion. From prepping the dough to adding a glossy glaze, follow our easy step-by-step guide for delicious results. Click to discover the full recipe and impress your friends and family with these irresistible cookies!
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup fresh strawberries, diced into small pieces

½ cup powdered sugar (for decoration)

1 tablespoon milk (for decoration)

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

    In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the bowl aside as you prepare the wet ingredients.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Mix on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.

        Incorporate the egg into the creamed mixture, then add the vanilla extract and almond extract. Beat until all the ingredients are thoroughly combined and smooth.

          Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together but is not overmixed; aim for just combined with a few dry streaks remaining.

            Carefully fold in the diced strawberries using a spatula, making sure to distribute them evenly throughout the cookie dough without breaking them down too much.

              Using a cookie scoop or a tablespoon, portion out the cookie dough onto the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie to allow for spreading.

                Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn lightly golden while the centers remain soft.

                  Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Afterward, gently transfer the cookies to a wire rack to cool completely.

                    In a small bowl, whisk together the powdered sugar and the tablespoon of milk until smooth to create a glossy glaze. Once the cookies are cool, drizzle the glaze over the top for a delightful finishing touch.

                      Prep Time: 20 mins | Total Time: 30 mins | Servings: 24 cookies

                        - Presentation Tips: Display the cookies on a vibrant, colorful platter and embellish with fresh whole strawberries scattered around for an eye-catching presentation. For an extra touch of sweetness and charm, lightly dust the cookies with additional powdered sugar before serving!