Get the Recipe:
Strawberry Shortcake Cookies
Soft, cake-like cookies filled with strawberry jam and finished with a light cream glaze and buttery shortbread crumbs. These cookies capture the flavors of classic strawberry shortcake in an easy, handheld dessert.
Ingredients
For the cookies:
- 1 ¾ cups (210 g) all-purpose flour
- 1 tablespoon freeze-dried strawberry powder, or ground freeze-dried strawberries
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- ⅓ cup (75 g) sour cream
- ¼ cup thick strawberry jam, chilled; you may not use all of it
For the glaze and topping:
- 1 tablespoon heavy cream
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- pinch salt
- ⅔ cup (73 g) confectioners’ sugar
- ½ to 1 teaspoon milk or water, if needed
- store-bought shortbread cookies, crushed into small crumbs (just 1 or 2 cookies, depending on their size)
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Instructions
To make the dough:
- Whisk together the flour, strawberry powder, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy (2–3 minutes). Beat in the egg, vanilla, and almond extract (if using). Mix in the sour cream until smooth.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. The dough will be soft but scoopable.
- Cover and chill 30 to 45 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Scoop about 2 1/2 tablespoons (#24 scoop) of dough per cookie and place on the lined pans.
- Flatten slightly, then press a deep well into each.
- Fill with ½ to 1 teaspoon of jam.
- Bake one pan at a time for 12 to 14 minutes, or until the edges are set and tops look just baked (not browned).
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Place 6 to 8 cookies per pan, leaving room for spreading.
The dough will be a bit sticky, so you may want to dust your fingers with a bit of flour. Make the well fairly deep so the jam stays centered as the cookies bake.
The cookies will look soft when they come out of the oven but will set as they cool.
To make the glaze and topping:
- Whisk together the heavy cream, sour cream, vanilla, zest, and salt.
- Mix in the confectioners’ sugar. If needed, add a small amount of milk (or water) at a time to make the glaze slightly thin and easy to drizzle.
- Let the glaze sit for 1-2 minutes. Then drizzle narrow lines over the cooled cookies.
- Immediately sprinkle with shortbread crumbs so that they will stick to the glaze.
Notes
- Use a thick jam. Thinner jam can spread too much during baking.
- Chill the dough. This helps the cookies hold their shape and keeps the centers from spreading too far.
- Adjust glaze consistency as needed. Start with the listed amounts, then add a small splash of milk or water to reach a light, drizzleable consistency.
- For best texture, add the topping after cooling. Glaze and crumbs are best added once the cookies are completely cool.
- Store in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. For longer storage, freeze the unglazed cookies up to 2 months. Add the glaze and crumbs after thawing for best texture.
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