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Strawberry Shortcake Cookies

 Strawberry Shortcake Cookies
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor in a cookie. The pastry-like cookie is topped with pink strawberry frosting. —Allison Anderson, Avondale, Arizona
24 ServingsPrep: 35 min. + chilling Bake: 15 min./batch + cooling


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • Dash salt
  • 2/3 cup cold butter
  • 2 tablespoons water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup butter, softened
  • 3/4 cup fresh strawberries, sliced
  • 2 tablespoons 2% milk
  • 5 cups confectioners' sugar
  • Additional sliced fresh strawberries, optional


  • In a large bowl, combine the flour, sugar and salt. Cut in butter
  • until mixture resembles coarse crumbs. Combine water and vanilla;
  • stir into crumb mixture just until moistened. Cover and refrigerate
  • for 1-2 hours or until firm.
  • On a lightly floured surface, roll out to 1/4-in. thickness; cut with
  • a floured 3-in. round cookie cutter. Place 1 in. apart on greased
  • baking sheets.
  • Bake at 325° for 15-18 minutes or until lightly browned. Cool for
  • 2 minutes before removing to wire racks to cool completely.
  • In a large bowl, beat the butter, strawberries and milk until

2 of 2

Strawberry Shortcake Cookies (continued)

Directions (continued)

  • combined. Gradually add confectioners' sugar; beat until blended.
  • Spread over cookies; garnish with additional sliced strawberries if
  • desired. Yield: 2 dozen.
Nutritional Facts: 1 cookie equals 232 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 70 mg sodium, 37 g carbohydrate, trace fiber, 1 g protein.