Strawberry Shortcake Sugar Cookies

These Strawberry Shortcake Sugar Cookies are a fun twist on regular sugar cookies. They start with a chewy brown sugar cookie that’s full of rich vanilla. Each cookie gets filled with a yummy fresh strawberry compote, adding a fruity kick. On top, there are buttery shortbread crumbs and a sweet vanilla glaze, giving the cookies a nice mix of textures and flavors. These cookies are perfect for Valentine’s Day or any day when you want a special treat that’s both fresh and delicious.

Strawberry Shortcake Sugar Cookies Ingredients 

For the Crumbs:

• Vanilla Pudding: The powdered mix adds flavor and helps create a crumbly texture for the shortcake crumbs.
• Strawberry Jello: The powder adds a strawberry flavor and color to the crumbs.
• Flour: Binds the crumbs together and adds structure.
• Butter: Adds flavor and helps bind the crumbs together.
• Golden Oreos: Crushed Golden Oreos add a sweet, vanilla flavor and a crunchy texture to the crumbs.

For the Cookies:

• Flour: The base ingredient that provides structure to the cookies.
• Baking Powder: Helps the cookies rise and become light and fluffy.
• Salt: Enhances the flavor and balances the sweetness.
• Butter: Provides flavor and moisture to the cookies.
• Sugar: Sweetens the cookies and helps them brown while baking.
• Eggs: Bind the ingredients together and add moisture.
• Vanilla Extract: Adds flavor to the cookies.

For the Glaze:

• Confectioners Sugar: Sweetens the glaze and helps it set.
• Milk: Thins out the glaze to a pourable consistency and adds moisture.

When making these cookies, it’s important to use room temperature butter to ensure it creams properly with the sugar and other ingredients. Using regular all-purpose flour, baking powder, and salt is recommended for the cookie dough. For the glaze, confectioner’s sugar and whole milk are used. Ensure the eggs are also at room temperature, and use vanilla extract for flavoring.

How To Make Strawberry Shortcake Sugar Cookies

To start, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Using a mixer, cream the butter and sugar in a bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. 

In a separate bowl, whisk together the flour, salt and baking powder. Gradually mix the dry ingredients into the wet mixture. Scoop rounded tablespoons of dough and roll into balls. Place on the prepared pan, flattening each with a glass.

Bake for 10 minutes, then let cookies cool briefly on the pan before transferring to a wire rack. Let fully cool. 

For the frosting, stir milk into confectioners’ sugar until smooth and pourable. Divide evenly between two bowls, leaving one white and dyeing the other pink. 

Arrange half the cookies topside up on a rack lined sheet. Drizzle frosting via fork or corner-cut bag in a zigzag pattern. Sprinkle strawberry topping crumbs over frosted cookies. Let the frosting dry fully before packaging. 

How To Store 

Cookies taste best when allowed to come to room temperature. For freshest flavor, leave cookies in an airtight container on the counter for 3-5 days. You can also refrigerate them sealed in a container for up to a week. 

To freeze, pack cooled cookies tightly in a rigid, sealable freezer container. Cover with plastic wrap before securely closing the lid to maximize freshness during freezing up to 3 months. 

1. Prepare the Shortcake Crumbs:

Preheat your oven to 350°F (175°C).

In a bowl, mix vanilla pudding mix, strawberry Jello powder, and flour. Add melted butter and stir until combined.

Fold in crushed Golden Oreos. The mixture should be crumbly but stick together slightly when pressed.

Spread the crumb mixture on a baking sheet lined with parchment paper. Bake for 8-10 minutes, stirring halfway through, until lightly golden. Remove and cool.

2. Make the Cookie Dough:

In a large bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy (4-5 minutes). This step is crucial for creating a soft texture.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent dense cookies.

3. Shape and Bake:

Scoop rounded tablespoons of dough and roll into balls. Place them on a parchment-lined baking sheet.

Flatten each dough ball gently with the bottom of a glass to create an even surface.

Bake for 10 minutes, or until the edges are set and the tops look soft but no longer shiny. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

4. Make the Glaze:

Mix confectioners’ sugar and milk in a bowl until smooth and pourable. Adjust consistency by adding more milk (for a thinner glaze) or sugar (for a thicker glaze).

Divide the glaze into two bowls. Leave one white and add a few drops of red or pink food coloring to the other. Stir until the color is uniform.

5. Decorate the Cookies:

Drizzle both glazes over the cookies in a zigzag pattern using a fork or piping bag with a small cut in the corner.

Immediately sprinkle the cooled strawberry shortcake crumbs over the glaze while it’s wet.

Let the cookies sit at room temperature until the glaze sets completely before serving or packaging.

Pro Tips

Room Temperature Ingredients: Always use room-temperature butter and eggs for smoother mixing and better cookie texture.

Avoid Overmixing: Mix the dry and wet ingredients just until combined to keep the cookies tender.

Even Glaze Drizzling: Use a squeeze bottle for precise glaze application or a fork for a casual drizzle.

Freeze Crumbs for Future Use: Make extra shortcake crumbs and freeze them for a quick topping for cakes, ice cream, or other cookies.

Chill the Dough: If your dough feels sticky, chill it for 15-20 minutes before rolling to make it easier to handle.

Variations

Chocolate Lovers’ Shortcake: Substitute Golden Oreos with chocolate sandwich cookies, and use chocolate pudding mix instead of vanilla.

Lemon Strawberry Twist: Add lemon zest to the cookie dough for a bright, tangy flavor.

Gluten-Free Option:Use a 1:1 gluten-free baking flour to make the cookies gluten-free. Replace Golden Oreos with gluten-free vanilla cookies.

Berry Medley Crumbs: Combine strawberry Jello with raspberry or cherry Jello for a mix of berry flavors.

Substitutions

Butter Substitute: Use margarine or coconut oil for dairy-free cookies.

Egg Substitute: Replace eggs with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option.

Milk Substitute: Use almond milk, oat milk, or coconut milk for the glaze.

Jello Substitute: For a natural strawberry flavor, use freeze-dried strawberries blended into a powder instead of Jello mix.

Serving Suggestions

Serve these cookies with a scoop of vanilla ice cream for an indulgent treat.

Package them in decorative boxes for gifting during holidays or special occasions.

Pair with a glass of milk, tea, or coffee for a delightful snack.