Strawberry shortcake drop cookies made with a buttery vanilla cookie base, strawberry buttercream, and drizzled with strawberry candy melts.
Ingredients
- Butter
- Cream Cheese
- Light Brown Sugar
- White Granulated Sugar
- Large Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Freeze-Dried Strawberries
- Strawberry Extract
- Powdered Sugar
- Heavy Whipping Cream
- Strawberry Cream Candy Melts
How to Make Strawberry Shortcake Drop Cookies
Vanilla Drop Cookies
- In an electric mixer with a paddle attachment, cream together butter, cream cheese, and both sugars. Add vanilla and egg.
- Add flour, cornstarch, baking powder, baking soda, and salt. Mix until the dough pulls from the sides.
- Use a 1.5 tablespoon cookie scoop to add mounds of dough to a parchment or silicone mat-lined baking sheet. Do not use nonstick cooking spray. This will cause the dough to spread.
- Refrigerate for 1 hour. This step is necessary to keep the dough from spreading while it bakes.
- Preheat the oven to 400℉. Place the baking sheet directly into the oven from the fridge.
- Bake in the oven for 11-13 minutes, until the tops are lightly golden brown and the centers of the cookies are underdone. They will set as they cool.
Strawberry Buttercream Frosting
- Crush freeze-dried strawberries into a fine powder. A food processor or zip-lock bag and a rolling pin both work. Sift out any large pieces.
- Whip butter on high speed in an electric mixer for 5 minutes. Add strawberry extract and strawberry powder.
- Slowly add powdered sugar. Add 1-2 tablespoons of heavy whipping cream until reaching the desired consistency.
- Using a 1-tablespoon cookie scoop or a spoon, add a dollop of frosting to the top of each cookie.
- Melt 3-4 ounces of strawberry candy melts according to package directions. Drizzle over top of cookies and frosting.
- If topping with strawberries, only add them right before serving to prevent spoilage.
FAQ
Too much butter = spread
Not enough flour = collapse
No shortening = less structure
Dough too warm = spreading before setting in the oven
Yes, but they will spread more and be slightly less thick. If using all butter, increase the flour slightly.
Don't flatten dough mounds
Chill dough for an hour after scooping mounds
Use a mix of butter + shortening for structure
Slightly underbake (remove from the oven when edges are set but centers are soft)
These cookies use a combination of leavening agents and cornstarch to create the perfect bakery-style texture: thick, soft, and slightly chewy with golden edges and a mounded center. Using all three creates a balance:
Baking soda Browning + slight spread
Baking powder Height + lift
Cornstarch Softness + structure
These cookies are best stored in the refrigerator in an airtight container for 5-6 days. However, they can be stored at room temperature for 2-3 days.
To freeze, par-freeze the cookies in a single layer on a baking sheet for an hour. Then place them in a freezer-safe container. If you stack them, be sure to layer with parchment paper.
The cookie dough can be kept refrigerated for up to 48 hours before baking. The strawberry buttercream can also be made 1-2 days ahead. Whip the frosting again before frosting the cookies.
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Strawberry Shortcake Drop Cookies
Equipment
Ingredients
Vanilla Drop Cookies
- ¼ cup Butter room temperature
- 3 tablespoons Cream Cheese room temperature
- ½ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Cornstarch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Strawberry Buttercream Frosting
- 1 ounce Freeze-Dried Strawberries ~⅓ cup
- ½ cup Butter softened
- ½ teaspoon Strawberry Extract
- 1 ½ cups Powdered Sugar
- 1-2 tablespoons Heavy Whipping Cream
Topping
- 3-4 ounces Strawberry Candy Melts
- Halved Strawberries optional
Instructions
Vanilla Drop Cookies
- In an electric mixer with a paddle attachment, cream together butter, cream cheese, and both sugars. Add vanilla and egg.
- Add flour, cornstarch, baking powder, baking soda, and salt. Mix until the dough pulls from the sides.
- Use a 1.5 tablespoon cookie scoop to add mounds of dough to a parchment or silicone mat-lined baking sheet. Do not use nonstick cooking spray. This will cause the dough to spread.
- Refrigerate for 1 hour. This step is necessary to keep the dough from spreading while it bakes.
- Preheat the oven to 400℉. Place the baking sheet directly into the oven from the fridge.
- Bake in the oven for 11-13 minutes, until the tops are lightly golden brown and the centers of the cookies are underdone. They will set as they cool.
Strawberry Buttercream Frosting
- Crush freeze-dried strawberries into fine powder. A food processor or zip-lock bag and a rolling pin both work. Sift out any large pieces.
- Whip butter on high speed in an electric mixer for 5 minutes. Add strawberry extract and strawberry powder.
- Slowly add powdered sugar. Add 1-2 tablespoons of heavy whipping cream until reaching the desired consistency.
- Using a 1-tablespoon cookie scoop or a spoon, add a dollop of frosting to the top of each cookie.
- Melt 3-4 ounces of strawberry candy melts according to package directions. Drizzle over top of cookies and frosting.
- If topping with strawberries, only add them right before serving to prevent spoilage.
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