Can I use frozen strawberries for these strawberry shortcake cookies?

You can, but you'll want to thaw them completely and pat them dry really well first! Frozen berries release extra moisture that can make your cookie dough soggy. If you're in a pinch, toss them in a tablespoon of flour after drying - this helps absorb any remaining liquid.

How do I make shortcake crumbs for my cookies?

Easy peasy! Just crumble up store-bought shortbread cookies or leftover homemade shortcake with your fingers. A food processor works too for finer crumbs. No shortcake around? Vanilla wafers or pound cake crumbs make great substitutes. I always keep a stash in my freezer for cookie emergencies!

Are these no-chill strawberry cookies really no-chill?

Absolutely, my impatient baker friend! The magic of these no-chill strawberry cookies comes from the careful balance of ingredients. The dough firms up just enough while you're scooping it onto the sheets. No waiting means faster cookie gratification - my grandma always said impatience makes the best baker!

Irresistible Strawberry Shortcake Cookies in Just 30 Minutes

Strawberry Shortcake Cookies

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Bake soft, chewy cookies bursting with fresh strawberries and shortcake crumbs. This no-chill dough recipe makes bakery-style chunky cookies perfect for any occasion.

Author: Sophia Collins
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh strawberries, diced
½ cup shortcake crumbs
¼ cup turbinado sugar, for topping

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the diced strawberries and shortcake crumbs.
Scoop dough by the spoonful onto prepared baking sheets.
Sprinkle each cookie with turbinado sugar.
Bake for 10-12 minutes, or until edges are golden brown and centers are set.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use fresh, ripe strawberries.
You can make shortcake crumbs from store-bought shortbread cookies or leftover shortcake.
These cookies freeze well. Place baked and cooled cookies in an airtight container or freezer bag for up to 3 months.
Find more delicious recipes and cooking tips on our Pinterest account.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

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