Go Back

Strawberry Shortcake Cookies

Enjoy a delightful twist on traditional strawberry shortcake with these soft and chewy cookies that are infused with the flavors of strawberries and sour cream, topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cups all-purpose flour Forms the base of the cookies, providing structure and stability.
  • 1/2 cup freeze-dried strawberry powder Adds a concentrated strawberry flavor without excess moisture.
  • 1 teaspoon baking powder Helps the cookies rise and achieve a fluffy texture.
  • 1/2 teaspoon baking soda Contributes to the cookies’ lightness.
  • 1/4 teaspoon salt Balances and enhances the overall sweetness.
  • 1/2 cup unsalted butter Adds richness and contributes to a tender, melt-in-your-mouth texture.
  • 3/4 cup granulated sugar Sweetens the cookies, promoting a beautiful golden color.
  • 1 large egg Binds the ingredients together and adds moisture.
  • 1 teaspoon vanilla extract Provides a warm, aromatic flavor.
  • 1/4 teaspoon almond extract (optional) Adds a nutty depth.
  • 1/2 cup sour cream Contributes to a moist texture and tangy taste.
  • 1/2 cup thick strawberry jam Provides a fruity, flavorful addition.
  • 1/2 cup heavy cream Creates a rich consistency for the glaze.
  • 1 tablespoon lemon zest Brightens the flavors with a fresh note.
  • 1 cup confectioners’ sugar Sweetens the glaze and creates a smooth finish.
  • as needed milk or water Adjusts the consistency of the glaze.
  • 1 cup store-bought shortbread cookies Crushed for decorative touch.

Method
 

Preparation
  1. In a large mixing bowl, combine all-purpose flour, freeze-dried strawberry powder, baking powder, baking soda, and salt.
  2. In another bowl, beat softened unsalted butter with granulated sugar until light and fluffy.
  3. Mix in the large egg, vanilla extract, and almond extract (if using) until fully incorporated.
  4. Add in sour cream, and mix until the dough comes together.
  5. Gradually add the flour mixture, stirring until just combined.
  6. Cover the bowl and chill the dough in the refrigerator for 30-60 minutes.
Baking
  1. Preheat your oven to 350°F (180°C) while the dough chills.
  2. Roll the chilled dough into small balls and place them on a lined baking sheet.
  3. Bake for 10-12 minutes or until the edges are lightly golden.
Glazing
  1. In a bowl, mix heavy cream, powdered sugar, sour cream, vanilla extract, lemon zest, and a pinch of salt until smooth.
  2. Adjust the glaze consistency by adding milk or water if necessary.
  3. Drizzle the glaze over the cooled cookies and sprinkle with crushed shortbread cookies for decoration.

Notes

To ensure cookie success, use room temperature ingredients and measure flour correctly. Avoid overmixing the dough to maintain tenderness. Chill the dough to prevent spreading, and cool cookies properly to avoid breakage.