Strawberry Shortcake Sugar Cookies Recipe combine the buttery softness of a classic sugar cookie with the sweet, summery flavor of strawberry shortcake. Topped with a vibrant glaze and crumbly strawberry shortcake crumbs, these treats are as stunning as they are delicious—perfect for Valentine’s Day, tea parties, or a thoughtful gift.
Easy Strawberry Shortcake Sugar Cookies Recipe
Picture this: a perfectly soft and buttery sugar cookie, topped with a delicate pink glaze and finished with sweet strawberry shortcake crumbs. These Strawberry Shortcake Sugar Cookies are a fun, flavorful twist on the traditional sugar cookie, with just the right balance of sweetness and fruity flair. They’re perfect for any occasion and are as easy to make as they are irresistible!
Why Our Strawberry Shortcake Sugar Cookies Are the Best
Our Strawberry Shortcake Sugar Cookies take a simple sugar cookie base and elevate it with a luscious glaze and crumb topping. The buttery cookies have the perfect soft texture, and the strawberry shortcake crumbs add a touch of nostalgia and a delightful crunch. They’re a feast for both the eyes and the taste buds!
Ingredients Notes for Strawberry Shortcake Sugar Cookies
Each ingredient in these Strawberry Shortcake Sugar Cookies contributes to their soft texture, rich flavor, and gorgeous appearance.
For the Cookies:
- 3/4 cup butter, softened: Adds richness and ensures a tender cookie.
- 1 1/2 cups sugar: Sweetens the cookies and helps achieve a light, golden texture.
- 2 large eggs: Acts as a binder and adds moisture to the dough.
- 2 teaspoons vanilla extract: Enhances the flavor and aroma of the cookies.
- 2 3/4 cups all-purpose flour: The base of the cookie, giving it structure.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly for a soft texture.
For the Glaze & Topping:
- 4 cups confectioner’s sugar: Creates a smooth, sweet glaze.
- 3 tablespoons milk: Helps thin out the glaze to the perfect consistency.
- Pink food coloring: Optional, but it adds a beautiful pop of color.
- 1 1/2 cups Strawberry Shortcake Crumbs: Provides a fun, crunchy topping with strawberry flavor.
Kitchen Tools Needed for Strawberry Shortcake Sugar Cookies
- Stand or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Ziploc bag or piping bag (for frosting)
- Drinking glass (to flatten dough)
How to Make Strawberry Shortcake Sugar Cookies
Making Strawberry Shortcake Sugar Cookies is a fun and creative baking experience. Here’s how to do it!
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Cookie Dough
- In a large bowl, beat 3/4 cup softened butter and 1 1/2 cups sugar until light and creamy (about 4–5 minutes).
- Add 2 eggs, one at a time, beating after each addition. Mix in 2 teaspoons vanilla extract.
- Sift in 2 3/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Beat until the dough is fully combined.
3. Shape and Flatten the Cookies
- Portion the dough into heaping tablespoons. Roll each portion into a ball and place on the prepared baking sheet.
- Use the bottom of a drinking glass to press each ball into a flat circle, about 1/4 inch thick.
4. Bake the Cookies
- Bake for 10 minutes, or until the edges are just starting to turn golden. Remove from the oven and let the cookies cool for 2–3 minutes before transferring them to a wire rack to cool completely.
5. Make the Glaze
- In a bowl, mix 4 cups confectioner’s sugar with 3 tablespoons milk until smooth. Divide the glaze into two bowls—leave one white and tint the other pink using food coloring.
6. Frost and Decorate
- Once the cookies are completely cooled, drizzle the glaze over the cookies using a fork or a Ziploc bag with a small cut at the corner.
- Sprinkle the strawberry shortcake crumbs over the glaze before it sets.
7. Let the Cookies Set
- Allow the frosting to dry completely before serving or packaging the cookies.
How to Store Strawberry Shortcake Sugar Cookies
Store these Strawberry Shortcake Sugar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfrosted cookies in an airtight container for up to 2 months. Thaw them, then glaze and decorate as desired.
Strawberry Shortcake Sugar Cookies Variations
- Chocolate Strawberry Cookies: Add mini chocolate chips to the dough for a chocolatey twist.
- Lemon Strawberry Cookies: Substitute half the vanilla extract with lemon extract for a bright citrus flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute for the all-purpose flour.
- Holiday Version: Use red and green food coloring for Christmas-themed cookies.
What to Serve With Strawberry Shortcake Sugar Cookies
These cookies pair beautifully with a cup of tea, coffee, or hot chocolate. For an indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Top Tips for Perfect Strawberry Shortcake Sugar Cookies
- Use Room-Temperature Butter: Softened butter ensures the dough mixes evenly for a smooth texture.
- Chill the Dough if Needed: If the dough feels too soft to handle, refrigerate it for 15–20 minutes before rolling.
- Don’t Overbake: Remove the cookies when the edges just start to turn golden to keep them soft and tender.
- Cool Completely Before Glazing: Ensure the cookies are fully cooled to prevent the glaze from melting.
- Add Crumbs Quickly: Sprinkle the crumbs over the glaze while it’s still wet to ensure they stick.
Helpful Notes
- To create homemade strawberry shortcake crumbs, crush freeze-dried strawberries and mix with crushed shortbread cookies and a bit of melted butter.
- Add a small amount of almond extract for a subtle, nutty flavor.
Tips from Well-Known Chefs
- Martha Stewart suggests chilling the dough slightly for uniform cookies.
- Duff Goldman emphasizes the importance of sifting dry ingredients to avoid lumps in the batter.
- Mary Berry recommends letting the glaze drip naturally for a rustic, professional look.
Frequently Asked Questions (FAQ)
1. Can I make the cookie dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to 2 months.
2. Can I use a different frosting?
Of course! A cream cheese frosting or white chocolate drizzle would also work well.
3. Can I skip the strawberry crumbs?
Yes, the cookies are delicious with just the glaze, but the crumbs add texture and extra flavor.
4. How do I make the glaze thicker?
Add more confectioner’s sugar, 1 tablespoon at a time, until the desired consistency is achieved.
5. Can I halve the recipe?
Absolutely! Simply halve all the ingredients to make a smaller batch.
Strawberry Shortcake Sugar Cookies Recipe
Ingredients
For the Cookies:
- – 3/4 cup butter softened
- – 1 1/2 cups sugar
- – 2 large eggs
- – 2 tsp vanilla extract
- – 2 3/4 cups all-purpose flour
- – 1/2 tsp salt
- – 1/2 tsp baking powder
For the Glaze & Topping:
- – 4 cups confectioner’s sugar
- – 3 tbsp milk
- – Pink food coloring
- – 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, beat the butter and sugar with a mixer until creamy and light yellow (4-5 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Sift in the flour, salt, and baking powder, and beat until fully combined.
- Portion dough into heaping tablespoons. Roll into balls and place on the prepared baking sheet.
- Flatten each ball to just over 1/4 inch thick using the bottom of a drinking glass.
- Bake for 10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix confectioner’s sugar and milk until smooth. Divide into two bowls, tint one with pink food coloring, and leave the other white.
- Use a fork or a Ziploc bag with a cut corner to drizzle glaze over the cookies in a zigzag pattern.
- Sprinkle Strawberry Shortcake Crumbs over the frosted cookies. Allow frosting to dry completely before packaging.
Notes
- For a more vibrant pink color, adjust the food coloring in the glaze.
- You can store these cookies in an airtight container for up to 5 days.
- Use crushed freeze-dried strawberries mixed with crushed cookies or graham crackers to make the Strawberry Shortcake Crumbs.