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Strawberry Shortcake Sugar Cookies - Soft, Sweet, and Perfectly Berry

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional, but great with strawberries)
  • For the topping:
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, cold
  • 1 1/2 cups fresh strawberries, diced small
  • 1 teaspoon granulated sugar (optional, for macerating berries)

Method
 

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add egg, egg yolk, vanilla, and lemon zest. Beat until smooth and creamy.
  5. Add dry ingredients to the wet ingredients. Mix on low until just combined. Do not overmix.
  6. Scoop dough into 2-tablespoon portions. Roll into balls and place 2 inches apart on the sheets.
  7. Bake 9–11 minutes, until edges are set and centers look slightly soft. They’ll finish setting as they cool.
  8. While warm, gently tap the pan on the counter to flatten slightly, or press the center with a spoon for a shallow “well.” Cool completely.
  9. For the topping: In a clean bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  10. In a separate chilled bowl, beat cold heavy cream to medium-stiff peaks.
  11. Fold the whipped cream into the cream cheese mixture until fluffy and smooth.
  12. Toss diced strawberries with 1 teaspoon sugar if they’re not very sweet. Let sit 10 minutes, then blot excess moisture.
  13. Spread or pipe a dollop of the whipped topping onto each cooled cookie. Spoon strawberries on top.
  14. Serve right away for the freshest look, or chill briefly to set.