If you’re craving a sweet treat that perfectly captures the nostalgic charm of a summer picnic, then you absolutely have to try this Strawberry Shortcake Sugar Cookies Recipe. These cookies are not just your average sugar cookies; they’re a delightful blend of tender, buttery dough topped with a luscious pink glaze and a generous sprinkle of Strawberry Shortcake Crumbs, delivering a burst of fruity sweetness in every bite. The combination of soft texture, vibrant colors, and familiar flavors makes these cookies irresistible for both kids and adults alike. Trust me, once you bake these, they’ll quickly become one of your go-to recipes for every occasion.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the first step to creating these irresistible cookies. Each component plays a crucial role, from providing the perfect dough consistency to crafting that dreamy strawberry-flavored finish.
- 3/4 cup butter, softened: Butter adds richness and tenderness to your cookies for that melt-in-your-mouth texture.
- 1 1/2 cups sugar: Essential for sweetness and contributing to the classic sugar cookie chewiness.
- 2 large eggs: Eggs bind the ingredients together and help the cookies rise perfectly.
- 2 teaspoons vanilla extract: Vanilla enhances the flavor, making every bite more aromatic and delicious.
- 2 3/4 cups all-purpose flour: Flour provides structure and the right density so your cookies hold their shape.
- 1/2 teaspoon salt: Salt balances sweetness and enriches the overall flavor.
- 1/2 teaspoon baking powder: Keeps the cookies light and just a little puffy.
- 4 cups confectioner’s sugar: Used to create the silky smooth glaze that’s key to the look and taste of these cookies.
- 3 tablespoons milk: Thins the glaze to a perfect drizzle consistency.
- Pink food coloring: Adds that vivid strawberry-inspired color to the glaze, making these cookies pop visually.
- 1 1/2 cups Strawberry Shortcake Crumbs: The star topping brings texture and authentic strawberry shortcake flavor.
How to Make Strawberry Shortcake Sugar Cookies Recipe
Step 1: Preheat the oven and prepare your baking sheet
Start things off by heating your oven to 350 degrees Fahrenheit. Meanwhile, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure even baking.
Step 2: Cream together butter and sugar
In a large mixing bowl, beat the softened butter and sugar until creamy and pale yellow. This step is essential for incorporating air into the dough, giving your cookies a tender crumb. Add the eggs one at a time, beating well between additions, then stir in the vanilla extract for a warm, inviting flavor.
Step 3: Combine dry ingredients
Whisk together the all-purpose flour, salt, and baking powder, then sift this dry mix into the wet ingredients. Mix until everything is well combined, but be careful not to overmix since that can make the cookies tough.
Step 4: Shape and bake the cookies
Portion out the dough into balls, flatten them slightly with your hands or the back of a spoon, and place them evenly spaced on your prepared baking sheet. Bake for about 10 minutes, or until the edges just begin to turn golden. Remove from oven and transfer cookies to a wire rack to cool completely, which is key before glazing.
Step 5: Make the glaze
In a bowl, combine the confectioner’s sugar with milk, whisking until smooth and thin enough to drizzle easily. Divide the frosting into two bowls, tint one with pink food coloring to give that strawberry shortcake vibe, then mix well.
Step 6: Decorate the cookies
Drizzle the pink glaze generously over each cookie. While the icing is still wet, sprinkle the Strawberry Shortcake Crumbs for a delightful crunch and a burst of flavor that perfectly complements the glaze. Let the frosting set completely before serving, so everything is just right.
How to Serve Strawberry Shortcake Sugar Cookies Recipe
Garnishes
Sprinkle a few fresh strawberry slices or a small mint leaf on top for an elegant touch and an extra fresh burst of flavor. A light dusting of powdered sugar over the finished cookies also adds a charming, snowy effect perfect for holiday or special event presentation.
Side Dishes
Serve these cookies alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate them into a mini dessert experience. For a refreshing balance, pair with a crisp glass of lemonade or sparkling water infused with fresh berries.
Creative Ways to Present
Try stacking the cookies with layers of whipped cream and sliced strawberries in a trifle bowl for a strawberry shortcake-inspired dessert parfait. Alternatively, arrange them on a festive platter with coordinating pink and red napkins for an eye-catching tea party spread that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Shortcake Sugar Cookies Recipe results in cookies best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days without losing their delightful texture or flavor.
Freezing
To preserve these cookies longer, freeze them in a single layer on a baking sheet. Once frozen, transfer to a resealable airtight bag or container. They can be frozen for up to 2 months. Thaw at room temperature before glazing, or freeze fully decorated for a ready-made treat anytime.
Reheating
Warm the cookies gently in a low oven (around 300 degrees Fahrenheit) for 5 minutes to revive softness if needed, but be cautious not to melt the glaze. Alternatively, allow frozen cookies to thaw naturally for best texture retention.
FAQs
Can I substitute butter for margarine in the Strawberry Shortcake Sugar Cookies Recipe?
While margarine can be used, butter is preferred because it provides a richer flavor and better texture, which is especially important for sugar cookies to have that tender, flavorful crumb.
What if I don’t have Strawberry Shortcake Crumbs on hand?
You can substitute with crushed freeze-dried strawberries or strawberry-flavored sprinkles for a similar fruity crunch, though the original crumbs lend an authentic and unique texture that’s hard to replicate perfectly.
Is there a way to make these cookies dairy-free?
Yes! Replace butter with a dairy-free margarine or coconut oil, and use a plant-based milk alternative for the glaze. Keep in mind the texture might vary slightly but the flavor will remain delightful.
Can I make the dough ahead of time?
Absolutely! The cookie dough can be wrapped tightly and refrigerated for up to 24 hours before baking, which often enhances the flavor and prevents spreading during baking.
How do I get the pink glaze to the perfect consistency?
Start by adding milk in small amounts to the confectioner’s sugar until you reach a thin but not runny texture. It should drip easily off a spoon without pooling too much on the cookie surface.
Final Thoughts
I can’t recommend this Strawberry Shortcake Sugar Cookies Recipe enough if you want an easy, fun way to bring a burst of bright, sweet joy to your kitchen. They’re perfect for gift-giving, bake sales, or simply treating yourself on a cozy afternoon. Grab your ingredients and give them a try – you’ll understand why these have quickly become one of my all-time favorites!
Print
Strawberry Shortcake Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Strawberry Shortcake Sugar Cookies, featuring a soft buttery base topped with a sweet glaze and crunchy strawberry shortcake crumbs. Perfect for parties or a sweet treat any time, these cookies combine classic sugar cookie flavors with a colorful twist.
Ingredients
Cookie Dough
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Glaze and Topping
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- Pink food colouring
- 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat together the softened butter and sugar using an electric mixer until the mixture is light and creamy. Then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor.
- Combine dry ingredients: Sift together the all-purpose flour, salt, and baking powder into the wet mixture. Stir everything together until fully combined, forming a smooth cookie dough.
- Shape and bake cookies: Portion the cookie dough into equal-sized balls and flatten them slightly with your hand or a spatula. Place them spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes or until the edges are just beginning to turn golden. Remove from oven and allow the cookies to cool completely on a wire rack.
- Make glaze: In a medium bowl, mix the confectioner’s sugar with milk to create a thin but spreadable frosting. Divide the glaze into two bowls; leave one plain and tint the other with pink food coloring to add a pop of color.
- Decorate cookies: Drizzle the glaze over cooled cookies using a spoon or piping bag. While the glaze is still wet, sprinkle the Strawberry Shortcake Crumbs generously on top. Let the glaze dry completely before serving to allow the decorations to set.
Notes
- Ensure the butter is softened (not melted) for the best creaming results.
- Do not overmix the dough after adding flour to keep cookies tender.
- The Strawberry Shortcake Crumbs add a delightful texture contrast; substitute with crushed freeze-dried strawberries if unavailable.
- Allow cookies to cool fully before glazing to prevent melting.
- Store in an airtight container at room temperature for up to 5 days.
