Strawberry Shortcake Sugar Cookies Recipe
If you’re a fan of strawberry shortcake and sugar cookies, these Strawberry Shortcake Sugar Cookies are the perfect fusion of both delicious desserts. Soft, buttery sugar cookies are topped with a sweet glaze and covered in delightful strawberry shortcake crumbs, creating an irresistible treat that’s ideal for any occasion. These cookies are simple to make, yet they pack a punch of flavor and vibrant color that will impress anyone who tries them.
Ingredients:
For the Cookies:
- ¾ cup butter, softened
- 1½ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Glaze & Topping:
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- Pink food coloring
- 1½ cups Strawberry Shortcake Crumbs (store-bought or homemade)
Directions:
1. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Sift the flour, salt, and baking powder into the wet ingredients and beat until the dough is well combined.
2. Shape and Bake the Cookies:
- Portion out the cookie dough into heaping tablespoons, rolling each portion into a ball.
- Place the dough balls onto the prepared baking sheet, leaving enough space between them.
- Use the bottom of a drinking glass to gently flatten each dough ball to just over ¼ inch thick.
- Bake the cookies for about 10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
3. Make the Glaze:
- In a medium-sized bowl, stir the milk into the confectioner’s sugar until you achieve a smooth, thin glaze.
- Divide the glaze into two separate bowls. Add pink food coloring to one bowl, leaving the other white.
4. Decorate the Cookies:
- Place half of the cooled cookies face up on a wire cooling rack set over a baking sheet to catch any excess glaze.
- Drizzle the pink and white glaze over the cookies in a zigzag motion. You can do this using a fork, or transfer the glaze to a small Ziploc bag, cut off a tiny corner, and pipe the glaze onto the cookies.
- While the glaze is still wet, sprinkle the Strawberry Shortcake Crumbs over the top to cover the glaze.
- Allow the frosting to set completely before serving or packaging.
Recipe Tips:
- Strawberry Shortcake Crumbs: You can use store-bought crumbs, or make your own by combining crumbled vanilla wafers with freeze-dried strawberries for an authentic strawberry shortcake flavor.
- Custom Colors: Feel free to switch up the colors of the glaze for different occasions. The pink glaze adds a fun, vibrant touch, but other colors would work just as well for various celebrations.
- Storing the Cookies: Store the cookies in an airtight container for up to 3 days, or freeze them for longer storage.
Quick Stats:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus cooling time)
- Calories: 210 kcal per cookie
- Servings: 24 cookies
These Strawberry Shortcake Sugar Cookies are a wonderful treat for any occasion, from birthdays to picnics or just a sweet indulgence at home. The soft sugar cookie base combined with a sweet, colorful glaze and the crunch of strawberry shortcake crumbs makes each bite a delightful mix of textures and flavors. Give these cookies a try, and they’ll surely become a favorite in your baking rotation!
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Strawberry Shortcake Sugar Cookies
- Total Time: 30 minutes (plus cooling time)
- Yield: 24 1x
Description
These Strawberry Shortcake Sugar Cookies are a delightful twist on a classic dessert. Soft, buttery sugar cookies are topped with a smooth, colorful glaze and finished with a sprinkle of sweet Strawberry Shortcake Crumbs. Each bite brings the nostalgic flavors of strawberry shortcake with the convenience of a handheld treat.
Ingredients
For the Cookies:
¾ cup butter, softened
1½ cups sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
For the Glaze & Topping:
4 cups confectioner’s sugar
3 tablespoons milk
Pink food coloring
1½ cups Strawberry Shortcake Crumbs
Instructions
For the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a mixer to beat the softened butter and sugar together until creamy and light yellow in color (about 4-5 minutes).
Add the eggs one at a time, beating them into the butter and sugar mixture. Then, beat in the vanilla extract.
Sift in the flour, salt, and baking powder. Beat until well combined.
Portion the cookie dough into heaping tablespoons. Roll into balls and place onto the prepared baking sheet.
Press each ball down with the bottom of a drinking glass until flattened to just over ¼ inch thick.
Bake for 10 minutes. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling.
For the Glaze & Topping:
Stir the milk into the confectioner’s sugar until a thin, smooth frosting forms.
Divide the frosting into two bowls. Tint one bowl with pink food coloring and leave the other white.
Lay half of the cooled cookies face up on a wire cooling rack set over a baking sheet to catch any drips.
For frosting, you can drizzle the glaze over the cookies with a fork or transfer it to a small Ziploc bag and cut off a tiny corner. Drizzle the frosting over the cookies in a zigzag motion.
While the frosting is still wet, sprinkle the Strawberry Shortcake Crumbs on top.
Allow the frosting to fully dry before packaging or serving the cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 210