Description

Soft, buttery, and full of fresh strawberries—these Strawberry Shortcake Cookies are perfect for spring entertaining, tea parties, or dessert with ice cream!

Ingredients

1 cup (2 sticks) salted butter, softened

⅔ cup granulated sugar

1 egg yolk

1 tsp almond extract

1 tsp vanilla extract

½ tsp salt

2⅓ cups all-purpose flour

1 ¼ cups fresh strawberries, finely chopped

Vanilla Glaze: (Optional)

1 cup powdered sugar, sifted and

then measured

2 Tablespoons milk or lemon juice

¼ teaspoon of pure almond or

vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in egg yolk, almond extract, and vanilla extract.
Add salt and flour, mixing until just combined.
Gently fold in the chopped strawberries. If dough feels too soft, refrigerate for 20–30 minutes.
Scoop or roll into tablespoon-sized balls and place 2 inches apart on a baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Cool on pans for 5 minutes, then transfer to a wire rack.
Drizzle with optional glaze once cooled.

Notes

Storage/Freeze Tips:

Store cookies in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag. They will freeze well for up to 2 months, and they thaw beautifully at room temperature. If you prefer them warm, pop the cookies in the microwave for about 8 to 10 seconds.

Make-Ahead Tip:

You can prepare the dough ahead and chill it overnight. Just let it soften slightly before scooping and baking the next day. The dough also freezes well for up to 2 months. Thaw in the refrigerator overnight before baking.

Nutrition

Serving Size: 1 Cookie
Calories: 166
Sugar: 7.1g
Sodium: 131mg
Fat: 9.4g
Carbohydrates: 18.4g
Fiber: .01g
Protein: 1.7g
Cholesterol: 34.9mg