Strawberry Shortcake Sugar Cookies

This strawberry shortcake sugar cookie recipe transforms a classic into something extraordinary with a perfect balance of sweetness and texture. The cookies feature a buttery base topped with a simple pink and white glaze, then crowned with crumbly shortcake bits for that authentic strawberry shortcake experience in cookie form.

I first created these when looking for something special but approachable for a neighborhood cookie exchange. The pink and white drizzle always gets compliments, and now they're requested for every spring gathering.

Ingredients

• Butter: softened to room temperature creates that melt-in-your-mouth texture that makes these cookies irresistible
• Sugar: regular granulated gives the cookies their classic sweet base while helping create those slightly crisp edges
• Eggs: provide structure and richness essential for the perfect sugar cookie consistency
• Vanilla extract: adds that warm familiar flavor that enhances all the other ingredients
• All purpose flour: gives these cookies their perfect structure use unbleached for best flavor
• Salt: balances the sweetness and enhances all other flavors dont skip this crucial ingredient
• Baking powder: provides just enough lift without making them cakey
• Confectioners sugar: creates the smooth glaze that hardens beautifully look for one without cornstarch for the smoothest result
• Milk: thins the glaze to drizzling consistency whole milk works best for richness
• Pink food coloring: creates the signature strawberry shortcake look gel colors provide the most vibrant results
• Strawberry shortcake crumbs: bring the authentic strawberry shortcake flavor and texture to these cookies

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350 degrees and prepare your baking sheets with parchment paper or silicone mats. Having everything ready ensures your cookie dough won't sit too long before baking, which can affect texture.

Cream Butter and Sugar:

Beat the butter and sugar together for a full 4-5 minutes until noticeably lighter in color and fluffy. This step incorporates air into the dough and creates the perfect cookie texture, so dont rush this critical foundation.

Add Wet Ingredients:

Incorporate eggs one at a time, beating well after each addition until fully absorbed into the butter mixture. Then blend in the vanilla extract until the mixture is smooth and uniform in consistency.

Mix Dry Ingredients:

Sift together the flour, salt, and baking powder before adding to the wet ingredients. This prevents clumps and ensures even distribution of the leavening agent. Mix just until combined to avoid developing too much gluten.

Shape the Cookies:

Portion dough into heaping tablespoons and roll into balls. Place on prepared baking sheets with enough space between them. Flatten each ball to just over 1/4 inch thickness using the bottom of a glass dipped in sugar to prevent sticking.

Bake to Perfection:

Bake for exactly 10 minutes until the edges are just set but the centers still look slightly underdone. This timing creates cookies that remain soft in the center with slightly crisp edges for the perfect texture contrast.

Cool Completely:

Allow cookies to rest on the baking sheet for 2-3 minutes to firm up slightly before transferring to a wire rack. The cookies must be completely cool before glazing or the icing will melt and run off.

Prepare Dual Glazes:

Mix confectioners sugar with milk until smooth, then divide between two bowls. Tint one portion pink and leave the other white. Transfer each glaze to a small ziplock bag with a tiny corner snipped off for easy drizzling.

Glaze and Decorate:

Position cookies on wire racks with baking sheets underneath to catch drips. Drizzle glazes in zigzag patterns across the cookies, alternating colors for visual appeal. While the glaze is still wet, sprinkle with strawberry shortcake crumbs.

Allow Setting Time:

Let the cookies sit undisturbed until the glaze is completely dry and set. This usually takes about 2 hours depending on humidity. Patience here ensures your cookies will be stackable and giftable.

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The strawberry shortcake crumbs are my favorite element of this recipe. I discovered them when trying to recreate my grandmothers famous strawberry shortcake and realized they would make the perfect topping for so many desserts. The sweet nostalgic aroma they add to these cookies makes my kitchen smell like summer even in the middle of winter.

Make Ahead Tips

These cookies maintain their texture and flavor beautifully for up to a week when stored properly in an airtight container. For best results, place parchment paper between layers to protect the decorated tops. If making far in advance, you can freeze the unglazed cookies for up to three months, then thaw and decorate them when needed. The cookie dough itself can also be frozen in balls, ready to bake whenever the craving strikes simply add 2 minutes to the baking time.

Shortcake Crumb Variations

The strawberry shortcake crumbs are versatile and can be customized to suit your taste preferences. For a more intense strawberry flavor, increase the freeze dried strawberry content in your crumb mixture. You can also create chocolate shortcake crumbs by replacing some of the flour with cocoa powder, or lemon shortcake crumbs by adding lemon zest to the mixture. These variations allow you to transform this recipe throughout the seasons, matching whatever fresh fruits are available.

Serving Suggestions

While these cookies are delightful on their own, they really shine when served as part of a dessert spread. Pair them with fresh strawberries and vanilla ice cream for a deconstructed strawberry shortcake experience. They also make a beautiful addition to afternoon tea, especially when served alongside other pink treats like raspberry macarons or rose water cookies. For special occasions, arrange them on a tiered plate with fresh flowers for a stunning visual presentation that will impress your guests.

Frequently Asked Questions

→ How do I make strawberry shortcake crumbs?

To make strawberry shortcake crumbs, combine crushed graham crackers with freeze-dried strawberries, sugar, and melted butter. Stir until the mixture resembles coarse crumbs, then bake lightly if needed to set.

→ Can I use store-bought frosting instead of making my own glaze?

Yes, you can use store-bought frosting! Simply warm it slightly and drizzle over the cookies as you would with the homemade glaze.

→ What is the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for a slightly longer shelf life.

→ Can these cookies be frozen?

Yes, you can freeze these cookies. Freeze them unfrosted and add the glaze and crumbs after thawing for the best texture and flavor.

→ How can I make the cookies more festive?

Add sprinkles or use food coloring in the glaze to match the occasion, such as pink and red for Valentine’s Day or pastel tones for spring celebrations.