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Strawberry Shortcake Cookies

Delightful strawberry shortcake cookies that are soft, cake-like, and perfect for summer gatherings or sweet cravings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Provides structure and stability.
  • 1/2 cup freeze-dried strawberry powder Infuses the cookies with concentrated flavor.
  • 1 tbsp baking powder Acts as a leavening agent.
  • 1/2 tsp baking soda Promotes browning and texture.
  • 1/4 tsp salt Enhances sweetness and balances flavor.
  • 1/2 cup unsalted butter Adds richness to the dough.
  • 1 cup granulated sugar Sweetens the cookies.
  • 1 large egg Binds ingredients and adds richness.
  • 1 tsp vanilla extract Imparts warm aromatic flavor.
  • 1/2 tsp almond extract Adds nutty flavor (optional).
  • 1/2 cup sour cream Provides moisture and richness.
For the Glaze
  • 1/2 cup thick strawberry jam Adds fruity flavor to the glaze.
  • 1/4 cup heavy cream Contributes to creamy texture.
  • 1 tsp lemon zest Brightens the flavor.
  • 1 cup confectioners' sugar Sweetens and smoothens the glaze.
  • 1-2 tbsp milk or water Adjusts glaze consistency.
For the Topping
  • 1/2 cup store-bought shortbread cookies Crushed for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, whisk together flour, freeze-dried strawberry powder, baking powder, baking soda, and salt.
  4. In another bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
  6. Mix in the sour cream until just incorporated.
  7. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  8. Optionally, chill the dough for a short period.
Baking
  1. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart.
  2. Bake in preheated oven for about 10-12 minutes until lightly golden.
Finishing Touch
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  2. In a bowl, mix strawberry jam, heavy cream, sour cream, vanilla extract, lemon zest, and a pinch of salt until smooth.
  3. Drizzle the glaze over cooled cookies and sprinkle with crushed shortbread cookie crumbs.

Notes

Ensure butter is softened, do not overmix the dough, and chill the cookie dough for best results.