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.