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Strawberry Shortcake Sugar Cookies

Course: Dessert
Cuisine: North American
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 32 cookies
Calories: 184kcal
Author: Lord Byron's Kitchen
The uncomplicated and delicious sugar cookie gets a fresh, new flavour profile, and an upgrade in this Strawberry Shortcake Sugar Cookies recipe. A classic sugar cookie base is topped with a simple glaze and sprinkled with homemade shortcake crumbs. These would make a great giftable dessert idea for Valentine's Day!
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Ingredients

For the Cookies:

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

For the Glaze & Topping:

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, use a mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
  • Add the eggs one at a time and beat into the butter and sugar mixture.
  • Beat in the vanilla extract.
  • Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
  • Portion the cookie dough into heaping tablespoons. Roll into a ball and place onto the prepared baking sheet.
  • Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
  • Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
  • Once completely cooled, stir the milk into the confectioner's sugar until a thin, smooth frosting is formed.
  • Divide the frosting into two bowls. Tint one bowl with pink frosting and leave the other bowl white.
  • Lay half of the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping frosting. Lay the other half on a separate cooling rack and baking sheet combo.
  • You can use a fork to drizzle the frosting over the cookies, but I like to transfer the frosting to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the frosting over the cookies.
  • Once the cookies are frosted, sprinkle over the Strawberry Shortcake Crumbs.
  • Allow frosting to fully dry before packaging cookies.

Nutrition

Calories: 184kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 26mg | Fiber: 1g | Sugar: 24g | Vitamin A: 152IU | Calcium: 9mg | Iron: 1mg