Strawberry Shortcake Sugar Cookies

Strawberry Shortcake Sugar Cookies brighten up any dessert table with the perfect blend of classic sugar cookies and that nostalgic strawberry shortcake flavor. A soft vanilla cookie forms the base while a smooth glaze and fruity, crunchy crumbs take these treats to the next level. These are perfect for holidays, gifting, or just because you are craving something cheerful and a little bit different.

I first baked these for a Valentine’s Day treat swap and they quickly became my go to for birthday parties I love how excited everyone gets when they notice those homemade shortcake crumbs on top

Ingredients

• Butter: softened for the best creamy cookie base and rich flavor look for butter with a high fat content for tender cookies
• Sugar: for sweetness and texture use a fine granulated option for smooth mixing
• Eggs: for moisture and binding make sure they are at room temperature to blend more evenly
• Vanilla extract: to infuse the dough with warmth and classic bakery aroma opt for real vanilla for full flavor
• All-purpose flour: for structure sift if possible for lighter cookies
• Salt: to balance sweetness and enhance all flavors a fine sea salt works well here
• Baking powder: to help the cookies rise and create a soft crumb
• Confectioners sugar: for an ultra smooth glaze sift it to avoid lumps in your frosting
• Milk: to thin out the glaze use whole milk for creaminess or your favorite milk alternative
• Pink food coloring: to give playful color you can use gel colors for more vibrant results
• Strawberry Shortcake Crumbs: for the signature crunch and fruity flavor make these ahead or look for store bought options that use real strawberries

Step-by-Step Instructions

Make the Cookie Dough:

Cream together the butter and sugar using a mixer until the mixture is light yellow and fluffy This creates the airy texture and even sweetness

Add Wet Ingredients:

Beat in the eggs one at a time to make sure each is fully incorporated Then blend in the vanilla for a fragrant base

Mix Dry Ingredients:

Sift flour salt and baking powder directly into the bowl Gently beat these into the wet mixture to form a soft dough Avoid over mixing to keep cookies tender

Shape and Bake:

Scoop heaping tablespoons of dough roll them into balls and space them out on a lined baking sheet Press each ball down with the bottom of a glass until slightly flattened This helps them bake evenly Bake at 350 degrees until edges are just set about 10 minutes Cool on the sheet briefly then move to a wire rack to finish cooling

Prepare the Glaze:

Mix milk into the confectioners sugar until you get a thin pourable frosting Divide into two bowls Add pink food coloring to one bowl and leave the other white for a pretty contrast

Decorate:

Once cookies are cool use a fork or piping bag to drizzle both pink and white glazes over the tops Work quickly so you can sprinkle the strawberry shortcake crumbs on while the glaze is still wet

Finish and Set:

Let cookies sit until the glaze feels dry and set to the touch This keeps the toppings in place when packaging or stacking

Save

The strawberry shortcake crumbs are my favorite part I always make extra so I can sprinkle them on ice cream too One year my daughter and I decorated these with different pink patterns for every friend in her class and she still talks about it every February

Storage Tips

Store cookies in an airtight container on the counter for up to four days Layer parchment between cookies if stacking to keep the glaze pristine For longer storage freeze unfrosted cookies then glaze and garnish after thawing This helps keep both cookie and crumb toppings at their best

Ingredient Substitutions

Try swapping half the butter for cream cheese for tangy cookies Almond extract is a great twist instead of vanilla For dairy free options use a quality vegan butter and milk alternative You can make your own strawberry crumbs by pulsing freeze dried strawberries with vanilla cookies

Serving Suggestions

These cookies look extra festive arranged on a pastel platter or wrapped in cellophane as gifts Pair with lemonade or strawberry milk for a fun dessert board I love tucking one or two into lunchboxes for a midday treat

Cultural and Historical Context

Strawberry shortcake is a classic North American dessert that everyone associates with summer celebrations Combining it with sugar cookies gives you that flavor and nostalgia in a portable handheld treat This twist is especially popular for family gatherings and pink themed events

Recipe Questions

→ How do I get soft, chewy sugar cookies?

For soft, chewy cookies, be careful not to overbake. Remove them from the oven when the edges are just set and allow them to finish cooking on the baking sheet outside the oven.

→ What are strawberry shortcake crumbs?

Strawberry shortcake crumbs are a buttery, crunchy mixture often made from crushed shortbread or cake crumbs with a strawberry flavor, used as a topping to add texture and taste.

→ Can I use store-bought frosting instead of homemade glaze?

You can use ready-made frosting and tint it with pink food coloring, but a homemade glaze ensures a delicate, glossy finish and lighter sweetness.

→ How should I store the cookies for freshness?

Store your cookies in an airtight container at room temperature for up to five days. To keep the glaze and crumbs crisp, avoid high humidity.

→ Is it necessary to sift the flour?

Sifting flour ensures an even, lump-free dough, contributing to a smoother texture in your finished cookies.

→ Can I make the shortcake crumbs in advance?

Yes, you can prepare the shortcake crumbs ahead and store them in an airtight container until you're ready to use them for topping.