Strawberry Shortcake Sugar Cookies (Print Version)
Buttery cookies topped with luscious strawberry cream and fresh berries, capturing classic flavors.
# List of Ingredients:
→ For the Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
09 - 2 tablespoons Greek yogurt or sour cream
→ For the Strawberry Cream Topping
10 - 4 ounces cream cheese, softened
11 - 2 tablespoons unsalted butter, softened
12 - 2/3 cup powdered sugar
13 - 1/2 teaspoon pure vanilla extract
14 - 1/2 cup fresh strawberries, finely diced
→ For Garnish
15 - 1/2 cup fresh strawberries, diced
16 - 1 tablespoon freeze-dried strawberries, crushed (optional)
# Step-by-step Instructions:
01 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside for later use.
02 - In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg, vanilla extract, and Greek yogurt (or sour cream) until the mixture is smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
05 - Cover the dough and refrigerate for 20-30 minutes to firm up, which helps prevent excessive spreading during baking.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop dough using about 2 tablespoons per cookie onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11-13 minutes, until edges are just golden brown and centers appear set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Beat cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fluffy. Gently fold in the finely diced fresh strawberries.
10 - Once cookies have cooled completely, spread or pipe the strawberry cream onto each cookie. Top with additional diced strawberries and sprinkle with crushed freeze-dried strawberries if desired. Serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- The strawberry cream frosting is essentially the best part of strawberry shortcake, but you can eat it with your hands
- These cookies strike that perfect balance of crisp edges and soft centers that make people reach for seconds
02 -
- The dough must chill before baking or these cookies will spread into flat discs instead of holding their shape
- Completely cool cookies before adding the strawberry cream, otherwise the frosting will melt right off
03 -
- Add lemon zest to the cookie dough for brightness that cuts through the rich cream cheese frosting
- Chill the assembled cookies for 15 minutes before serving so the cream firms up slightly for cleaner eating