Strawberry shortcake cookies are soft, buttery cookies filled with strawberry preserves and finished with strawberry crumb topping. This easy, no-chill recipe is ready in less than 30 minutes and is a fun way to enjoy strawberry shortcake in cookie form!
If you love strawberry shortcake but want something quicker and easier to serve, tthese Strawberry Shortcake Cookies are the perfect solution. These buttery cookies are filled with a dollop of strawberry preserves topped with strawberry cookie crumbs.
They bring all the flavor of the classic dessert—without the fuss. The dough comes together in minutes, and there’s no need to chill it before baking.
These cookies are ideal for summer parties, bake sales, or an easy weekend treat. Plus, since they’re so quick and easy to whip up, they make a great last-minute dessert that still feels special.
How to make strawberry shortcake cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar until fluffy and well-combined, about 2-3 minutes.
Step 4: Add egg and vanilla, and mix in until combined.
Step 5: Add flour to the wet ingredients. Stir in just until combined and a cookie dough forms. You don’t want to overmix the flour mixture. Overmixing will give you heavy cookies.
Step 6: Using a medium cookie scoop (1.5 tablespoons), scoop cookie dough into balls and place on the prepared baking sheets, leaving 2 inches between the scoops of dough. I recommend placing 6 scoops of cookie dough on each baking sheet.
Step 7: Use your palm to lightly flatten the cookie to a thick disc. You just want to make a dent, not push your thumb all the way through the dough, which will cause the preserves to leak out.
Step 8: Press your thumb into the center to create a well.
Step 9: Spoon 1 teaspoon of strawberry preserves into the well in the dough. Repeat with all cookies.
Step 10: Bake cookies for 12-18 minutes, or until lightly golden brown. Let cool. Baking times vary, so be sure to watch the cookies.
Step 11: While cookies are cooling, add Oreo cookies and freeze dried strawberries to a food processor, and pulse to create a crumb. You can also add them to a zip top bag and crush them.
Step 12: When ready to serve, sprinkle strawberry cookie crumbs on top of each cookie. If you add the crumbs before that, they can become soggy as they sit.
Recipe Tips!
- Preserves: I recommend using a chunky strawberry preserve in this recipe. I don’t recommend using jelly as it will melt in the oven.
- Cookies: You can substitute a different type of cookie, like shortbread cookies, for the Oreos if you prefer.
- Chilling: While there’s no need to chill the dough, you can chill it if you find that that makes it easier to work with.
Strawberry Shortcake Cookies
Ingredients
- 1 ¾ cups sifted all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt or 1/8 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 12 teaspoons strawberry preserves
- 4 golden Oreos cream filling removed
- 1/4 cup freeze dried strawberries
Instructions
- Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1 ¾ cups sifted all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar until fluffy and well-combined, about 2-3 minutes.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
- Add egg and vanilla, and mix in until combined.1 large egg, 1 ½ teaspoons vanilla extract
- Add flour to the wet ingredients. Stir in just until combined and a cookie dough forms.
- Using a medium cookie scoop, scoop cookie dough into balls and place on the prepared baking sheets, leaving 2 inches between the scoops of dough. I recommend placing 6 scoops of cookie dough on each baking sheet.
- Use your palm to lightly flatten the cookie to a thick disc.
- Press your thumb into the center to create a well.
- Spoon 1 teaspoon of strawberry preserves into the well in the dough. Repeat with all cookies.12 teaspoons strawberry preserves
- Bake cookies for 12-18 minutes, or until lightly golden brown. Let cool.
- While cookies are cooling, add Oreo cookies and freeze dried strawberries to a food processor, and pulse to create a crumb. You can also add them to a zip top bag and crush them.4 golden Oreos, 1/4 cup freeze dried strawberries
- When ready to serve, sprinkle strawberry cookie crumbs on top of each cookie.
Notes
- Flour: Be sure to properly measure the flour. Weighing it is the most accurate method. You can find the weights by clicking on “metric” just above the ingredients. Or you can sift, lightly spoon into a measuring cup, and level.
- Strawberry preserves: You won’t want to use jelly in this recipe as it will melt.
- Oreos: You could also use shortbread cookies (like Lorna Doone) in place of the Oreos.
- Nutrition values are estimates.
Nutrition
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Storage
Store the strawberry shortcake cookies in an airtight container at room temperature. They will keep for up to 3 days when stored at room temperature.
If you live in a humid area, you may find that the cookies are best stored in an airtight container in the refrigerator.
More strawberry dessert recipes!
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