Homemade Strawberry Shortcake Butter Cookies Recipe

Introduction

Strawberry shortcake butter cookies capture the essence of summer in a simple, buttery treat. With fresh strawberry filling sandwiched between soft, melt-in-your-mouth cookies, these delightful bites are perfect for sharing with friends and family. They’re nostalgic, fresh, and irresistible.

Ingredients

• For the strawberry compote:
• 3 cups fresh strawberries (chopped)
• 1 tbsp cornstarch
• 1/4 cup white sugar
• 1 tsp lemon juice
• For the shortbread crumbs:
• 3 tbsp melted salted butter
• 2 tbsp white sugar
• 1 tbsp packed light brown sugar
• 1/2 cup plain flour
• For the cookie dough:
• 1 1/3 cups + 1 tbsp plain flour
• 1/4 cup packed light brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• For rolling the cookies:
• 1/4 cup white sugar
• For the vanilla glaze:
• 1/2 cup powdered sugar (sifted)
• 1/4 tsp vanilla extract
• 1 tbsp milk (or as needed for consistency)
• 1 tbsp heavy cream

Instructions

1. Step 1: Prepare the strawberry compote by combining chopped strawberries, sugar, cornstarch, and lemon juice in a small saucepot. Stir to coat evenly, then cook over medium heat for 5-8 minutes, stirring gently and frequently until thickened. Once bubbling, continue for about 15 seconds. Transfer to a clean bowl and let cool completely, then chill in the fridge for 1 hour.
2. Step 2: Make the cookie dough by creaming softened butter, white sugar, light brown sugar, and vanilla extract with an electric mixer on medium-high for 1-2 minutes until pale and fluffy. Add the egg and mix well. In another bowl, whisk together flour, baking soda, and salt, then fold into the butter mixture until combined. Cover and refrigerate for 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
4. Step 4: While the dough chills, make the shortbread crumbs by mixing flour, white sugar, light brown sugar, and salt (if using unsalted butter) in a small bowl. Add cooled melted butter and blend with your fingers until clumps form. Spread on a parchment-lined baking tray and bake for 12-15 minutes, tossing halfway, until golden brown. Let cool fully, breaking into pieces.
5. Step 5: Using a large cookie scoop, form balls from the chilled dough. Roll each ball in granulated sugar to coat evenly. Place them on baking sheets with at least 2 inches between each. Bake for 11-13 minutes until edges are golden and centers slightly soft. Cool on trays for 2 minutes, then press an indent in the center of each cookie. Let them cool completely on wire racks.
6. Step 6: Prepare the vanilla glaze by whisking powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth and glossy. Adjust thickness with milk as needed for a thick glaze.
7. Step 7: To assemble, spoon about 2 teaspoons of strawberry compote into each cookie indent. Sprinkle shortbread crumbs over the compote, then drizzle the vanilla glaze on top. Serve immediately and enjoy.

Tips & Variations

• Use fresh, firm strawberries for best results; avoid frozen unless thawed and drained well.
• Substitute cornstarch with 2 tbsp all-purpose flour or arrowroot powder for thickening the filling.
• Use lime juice or apple cider vinegar instead of lemon juice to add acidity.
• For the glaze, half-and-half or whole milk can replace heavy cream with less liquid.
• Vanilla extract can be swapped for vanilla bean paste or almond extract in equal amounts.
• Chilling the cookie dough is essential to prevent excessive spreading during baking.
• Don’t overbake—slightly underdone centers ensure soft, tender cookies after cooling.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, placing parchment paper between layers to avoid sticking. For longer freshness, refrigerate for up to 1 week, but bring to room temperature before serving. The strawberry filling may soften cookies over time but will still taste delicious. Strawberry compote can be made ahead and kept in the fridge for up to 3 days. Cookie dough can be refrigerated for 24 hours or frozen in balls for up to 2 months—add a couple of minutes to baking time if baking from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used if thawed and very well drained to avoid soggy cookies. Cooking the filling longer helps reduce excess moisture.

Why do I need to chill the cookie dough?

Chilling the dough firms it up, making it easier to roll into balls and preventing the cookies from spreading too much while baking, resulting in a tender texture.

Homemade Strawberry Shortcake Butter Cookies Recipe

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4.8 from 115 reviews

Homemade Strawberry Shortcake Butter Cookies capture the essence of classic strawberry shortcake in a soft, buttery cookie form. These delightful treats feature a fresh strawberry compote filling sandwiched between tender butter cookies topped with golden shortbread crumbs and a sweet vanilla glaze. Perfect for sharing at bake sales, family gatherings, or afternoon tea, these cookies blend familiar flavors with a beautiful presentation that evokes nostalgic comfort with every bite.

• Author: Cleo
• Prep Time: 30-45 minutes
• Cook Time: 30-40 minutes
• Total Time: 1.5-2 hours
• Yield: Approximately 24–30 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Compote:

• 3 cups fresh strawberries, chopped
• 1 tbsp cornstarch
• 1/4 cup white sugar
• 1 tsp lemon juice

Shortbread Crumbs:

• 3 tbsp melted salted butter (e.g., Tillamook)
• 2 tbsp white sugar
• 1 tbsp packed light brown sugar
• 1/2 cup plain flour (all-purpose flour)

Cookie Dough:

• 1 1/3 cups + 1 tbsp plain flour
• 1/4 cup packed light brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg

For Rolling the Cookies:

• 1/4 cup white sugar

Vanilla Glaze:

• 1/2 cup powdered sugar, sifted
• 1/4 tsp vanilla extract
• 1 tbsp heavy cream
• 1 tbsp milk (or as needed for consistency)

Instructions

1. Prepare the Strawberry Compote: In a small saucepot, combine chopped strawberries, sugar, cornstarch, and lemon juice. Toss to coat evenly, then cook over medium heat for 5-8 minutes, stirring gently and frequently until thickened. Once bubbling, continue for another 15 seconds. Transfer to a bowl, let cool, and chill for 1 hour.
2. Make the Cookie Dough: Using an electric mixer, cream room temperature butter with white and brown sugars and vanilla extract on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix well. Whisk together flour, baking soda, and salt separately, then fold into the butter mixture until combined. Cover and refrigerate for 30 minutes.
3. Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
4. Create the Shortbread Crumbs: In a small bowl, mix flour, white sugar, and brown sugar. Add melted butter and blend with fingers until crumbly clumps form. Spread crumbs on a parchment-lined tray and bake for 12-15 minutes, tossing halfway for even browning. Cool completely and break apart.
5. Bake the Cookies: Scoop chilled dough into balls using a large cookie scoop. Roll in white sugar to coat evenly. Space cookies 2 inches apart on sheets and bake 11-13 minutes until edges are golden and centers soft. Cool 2 minutes on sheet; press a teaspoon back into each cookie’s center to create an indent. Cool fully on wire racks.
6. Prepare the Vanilla Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract until smooth and glossy. Thin with milk as needed for a thick, white glaze.
7. Assemble and Serve: Spoon about 2 teaspoons of strawberry compote into each cookie’s indent. Sprinkle with shortbread crumbs, then drizzle glaze over the top. Serve immediately.

Notes

• Use fresh, firm, and ripe strawberries for best results; avoid frozen due to excess moisture.
• You can substitute cornstarch with 2 tbsp all-purpose flour or arrowroot powder for thickening.
• Lemon juice can be swapped with lime juice or apple cider vinegar for acidity.
• Heavy cream in the glaze can be replaced with half-and-half or whole milk, reducing the milk amount accordingly.
• Vanilla essence alternatives include vanilla bean paste or almond extract.
• Use baking soda and baking powder as directed; don’t omit baking soda as it affects texture.
• Chill cookie dough before baking to prevent spreading and to achieve thicker cookies.
• Avoid overbaking—cookies should be slightly underdone and soft in the center on removal.
• Store cookies in airtight containers; use parchment paper between layers to prevent sticking.
• Frozen cookie dough balls can be baked with 2 extra minutes added to bake time.

Keywords: Strawberry shortcake cookies, butter cookies, strawberry compote, vanilla glaze, soft cookies, summer dessert, bake sale cookies, homemade cookies