This strawberry shortcake cookies recipe, from Martha Stewart, for tender cookies studded with sweet strawberries is properly named!
They are the perfect portable portion-controlled version of the classic dessert.
These strawberry shortcake cookies taste more like bite-sized strawberry scones–soft and cake like–than cookies, but I loved them and think they would be perfect as part of a casual tea party.
Does anyone really have tea parties anymore or is this just a recurring romantic fantasy of mine?
When you read the recipe you'll see that you make them just as you would scones or biscuits - combining the flour with butter until the mixture takes on a crumb like texture,
and then stirring in cream until the dough comes together.
Once you stir in the strawberries don't be surprised if your dough takes on a pink hue!
I divided the recipe in half, which made 18 cookies.
If you like strawberry shortcake and/or cake-like cookies, give these delicious home-baked Strawberry Shortcake Cookies a try the next time you are looking for a fun and easy recipe calling for fresh strawberries.
The recipe calls for sanding sugar, a coarse sugar (found in a variety of colors) that produces a sparkly effect when sprinkled on top of baked goods.
You can find Wilton Sanding Sugar (affiliate link) at stores carrying cake decorating supplies or online. You can sprinkle regular granulated sugar on instead, but your cookies won't be quite as pretty!
How Many Calories and WW Points in these Shortcake Cookies?
I was happy to recently discover that these little fresh strawberry cookies have only 64 calories, 2.8 g fat when I ran them through my favorite nutrition calculating program.
And according to WW Recipe Builder, each little cookie has just:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Strawberry Shortcake Cookies
Step 1: Preheat your oven to 375F degrees and line baking sheets with parchment paper.
Step 2: In a small mixing bowl, mix together the strawberries, lemon juice and 1 tablespoon sugar - set aside.
Step 3: In a large mixing bowl (affiliate link), whisk together the flour, baking powder, salt and remaining ¼ cup sugar.
Cut butter into small pieces and add to flour mixture.
Using a pastry cutter (or two forks), cut butter into flour mixture until is resembles coarse crumbs.
Stir the cream into the flour mixture until the dough starts to come together (be careful not over-mix).
Step 4: Stir in the strawberry mixture, just until combined.
Step 5: Using two tablespoons, or a 1-½-inch ice cream scoop (affiliate link), drop cookie dough on prepared baking sheets - spaced evenly apart. Sprinkle cookies with sanding sugar, if using.
Step 6: Bake until cookies are golden brown, about 20 to 25 minutes. Remove from the oven and transfer cookies to a cooling rack (affiliate link) with a spatula and let cool completely.
These cookies taste best when served the day they're made, but can be store in an airtight container at room temperature for 1 to 2 days.
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Easy Strawberry Shortcake Cookies Recipe (Half Batch)
- 6 ounces (1 cup) fresh strawberries, hulled and cutinto ¼-inch dice
- ½ teaspoon fresh lemon juice
- ¼ cup + 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 3 tablespoons cold, unsalted butter, cut into small pieces
- ⅓ cup heavy cream
- Sanding sugar, for sprinkling
- Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside.
- In a small bowl, combine strawberries, lemon juice, and 1 tablespoon granulated sugar; set aside.
- In a large bowl, whisk together flour, baking powder, salt, and remaining ¼ cup of granulated sugar. Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs.
- Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
- Using a 1-½-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using.
- Bake until golden brown, 20 to 25 minutes.
- Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
Recipe source: Martha Stewart
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these fresh strawberry cookies, you might also like:
- Low-Fat Banana Date Cookies
- No Bake Peanut Butter Chocolate Oatmeal Cookies
- Skinny Cranberry Oatmeal Cookies
- Easy Strawberry Shortcake
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Your cookies look wonderful, too! Thanks for stopping by my blog! I haven't gotten around to even reading the CC round up yet. I love to see what everyone has been up to. I love that you can really see the sugar on your cookies. These were really yummy!
This sounds absolutely delicious! I love strawberries and what a great idea to turn a cake into a cookie! Now I can indulge on a smaller scale!
Thank you so so so much for the BEST Strawberry Shortcake recipe!!!!!!! Honestly, you made it so easy and healthy. (refreshing after an hour on the net with only complicated, boring results) your recipe gave perfect results!!!
Much love and Blessings
the cookies look great.. i was wondering is it okay to skip the cream or is there another alternative
Angela, I've never tried them without the cream.
I'm making the cookies now and my dough has become so wet after adding the strawberries. I just added more flour to it. Its a bit better but still wet. Help!
Not sure how to respond, because I didn't have a problem with the dough being too wet. A little more flour should work fine. This dough is much softer
and wetter than a typical cookie dough. It is much more like a scone or biscuit batter. Next time, I would say that if your strawberries are really ripe and
juicy and develop a lot of juice as they are sitting in the bowl waiting to be added, just scoop up the diced strawberries and add them to the dough, leaving
the accumulated juices behind. Hope this helps.
If you froze your strawberries spread out on a cookie sheet after dicing, they wouldn't bleed, and the batter wouldn't get so juicy when they are added.
Julie @ This Gal Cooks
Strawberry Shortcake Cookies? What a fantastic idea! I love that these have fresh strawberries in them. Thanks for sharing at Marvelous Mondays and welcome to the party! Pinned to my food board. Have a great weekend! 🙂
I haven't made these cookies myself, but have been lucky enough to have had them twice now -- and they're simply delicious!! I do have recipe saved and will make them myself one day. They were part of a recent Easter brunch table and so very tasty, different and delicious. I have recommended them to friends as well.
Where do you find Wilton’s large grained sugar on top of these cookies besides Amazon?
Where can you find Wilton’s Sand sugar besides Amazon? I just made these Strawberry Shortcake Cookies and waiting for them to cool! A lot of points for small cookie! They do look and smell delicious!
Can Greek yogurt replace heavy cream?
I haven't tried with Greek yogurt but think it would work. ~Martha