Strawberry shortcake cookies are a favorite around here. Especially with my husband.
I’d never even heard of strawberry shortcake cookies until about five years ago when we tried one at a local bakery in our hometown. It quickly became the go to cookie order whenever we had special events or if I wanted to surprise him with something special. Every time I tried them, I kept trying to figure our the bakery owner’s recipe. I was always too nervous to ask her for it. It was how she made her living.
A couple of years ago that bakery closed and she became the pastry chef at our local country club. We were still able to get her cakes, pies, and delicious breads, but unfortunately for some reason, we were no longer able to get those cookies. Always in the back of my mind I thought, I surely could make these cookies and then I’d get busy and forget about them until the next time I wish I had a few to surprise my husband.
A friend of ours wanted to do something nice for my husband for helping them with a present for their son for Christmas. She called and asked me for his favorite cookie thinking I would say the normal reply of chocolate chip cookie, peanut butter cookie, sugar cookie, or even a butter cookie.
When I told her his very favorite, she decided she would ask the pasty chef/ former bakery owner to make a special batch of these cookies just for my husband. She called back a few moments later laughing and to tell me those famous strawberry shortcake cookies that we’d been pining for for years were actually made from a frozen cookie dough!
All this time!
Well friends, right then and there I was determined I could make his favorite cookie. And, I did.
Here’s how I make my Strawberry Shortcake Cookies.
Strawberry Shortcake Cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons butter, softened
- 3/4 cup Crisco
- 1 1/4 cups packed light-brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup dried strawberries, roughly chopped
- 1/2 cup macadamia nuts, roughly chopped or whole
- 1 cup white chocolate chips
- Preheat oven to 350º Fahrenheit and prepare baking pans with parchment paper or silicon liners.
- Whisk together dry ingredients of flour, baking soda, and salt.
- Cream together butter, Crisco, and brown sugar until light and fluffy, about 3 minutes.
- Add in egg and vanilla and beat until well-combined.
- Slowly add in flour mixture until just combined.
- Stir in strawberries, nuts, and white chocolate chips.
- Scoop approximately 1 1/2 – 2 tablespoons of cookie dough and drop onto prepared baking pan, leaving about 2 inches apart to allow cookies to spread.
- Bake until lightly golden brown, about 12-15 minutes, depending on your oven.
- Remove and allow to cool.
- You may omit the macadamia nuts in the case of nut allergies.
Nutrition information is automatically calculated, so should only be used as an approximation.