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Bakery Style Strawberry Shortcake Cookies

A stack of three soft strawberry shortcake cookies drizzled with white vanilla glaze.
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Make these chewy strawberry shortcake cookies that capture the flavor of the classic dessert in a handheld format. This recipe uses a cream cheese base for tenderness.

Ingredients

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  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and beat until light and fluffy.
  3. Beat in the egg, vanilla extract, and lemon zest until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the finely diced fresh strawberries.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  10. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • For the best texture, make sure your butter and cream cheese are fully softened to room temperature.
  • If you prefer a stronger strawberry flavor, you can gently fold in 1 tablespoon of freeze-dried strawberry powder with the dry ingredients.
  • These cookies taste best the day they are made, but store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingbycarla.com/strawberry-shortcake-cookies-recipe/