These strawberry shortcake cookies are everything you want in a bakery-style treat soft centers, thick edges, and layers of nostalgic strawberry flavor in every bite. Inspired by classic strawberry shortcake, this recipe combines a tender pink cookie base with smooth cream cheese icing and a delicate buttery crumble topping.
Thanks to a mandatory chill time and gentle mixing, these cookies bake up thick, rich, and beautifully structured every single time. Perfect for celebrations, Valentine’s Day, or anytime you want a cookie that feels extra special.
❤️ Why You’ll Love This Recipe
• Bakery-Quality at Home: Recreate the iconic Crumbl flavor profile with a melt-in-your-mouth texture and professional presentation.
• Bursting with Real Fruit Flavor: The dough is infused with strawberry jam, ensuring a natural sweetness and moist crumb in every bite.
• The Ultimate Texture Trio: A perfect contrast of soft cookie base, silky smooth icing, and buttery, crunchy shortbread topping.
• Visually Stunning: Their pastel pink color and elegant crumble topping make them a showstopper dessert.
• Surprisingly Simple: Made with simple pantry staples and beginner-friendly techniques.
🍓 Key Ingredients & Why They Matter
• Strawberry Jam (3 tbsp): Keeps the cookies moist and soft while delivering natural strawberry flavor.
• Cornflour / Cornstarch (15g): Creates a tender, light, melt-in-your-mouth texture.
• Cream Cheese (90g): Adds a tangy, creamy balance to the sweet strawberry base.
• Shortbread Cookies (40g): Provide the buttery crunch that mimics classic strawberry shortcake.
• Strawberry Jelly Mix (11g): Enhances flavor and gives a vibrant pink finish to the crumble.
• Pink Food Coloring: Optional, but creates the iconic Crumbl-style pastel look.
How To Make Strawberry Cookies
Mixing Wet Ingredients
In a large mixing bowl, combine melted butter, granulated sugar, strawberry jam, and a large egg. Add a few drops of pink food coloring for a vibrant hue. Whisk the mixture thoroughly until smooth and well incorporated.
Adding Dry Ingredients
Add the dry ingredients: plain flour, cornflour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing to ensure tender cookies.
In another bowl, whisk together softened butter and cream cheese until smooth and creamy. Gradually sift and add powdered sugar while whisking to avoid lumps. Mix until the frosting reaches a light, fluffy consistency.
Making the Crumb Topping
In a small bowl, combine crushed shortbread cookies, strawberry Jell-O powder, and melted butter. Mix until the crumbs hold together slightly but remain crumbly. Sprinkle this topping over the frosted cookies for the final touch.
Once the cookies have baked and cooled completely, pipe or spread a generous layer of cream cheese frosting on top. Use the back of a spoon or an offset spatula to smooth the icing evenly.
💡 Tips for Success
• Do Not Skip Chilling: The 2-hour chill is essential for thick, bakery-style cookies.
• Gentle Mixing: Overmixing leads to tough cookies—stop once flour disappears.
• Room Temp Icing Ingredients: Prevents lumpy frosting.
• Consistent Size: Use a scale for even baking and a professional look.
• Fine Crumbs: Ensures the topping sticks and delivers delicate crunch.
🆘 Cookie Troubleshooting Guide
Problem: Cookies spread too much
• Cause: Dough too warm or butter too hot
• Solution: Chill longer and keep dough cold between batches
Problem: Cookies are tough
• Cause: Overmixing or excess flour
• Solution: Spoon-and-level flour, mix gently
Problem: Icing is runny
• Cause: Warm cookies or overly soft butter
• Solution: Add more icing sugar and frost only cooled cookies
Problem: Lumpy frosting
• Cause: Cold cream cheese or unsifted sugar
• Solution: Room-temp ingredients + sifted icing sugar
👩🍳 Pro Chef Tips
• Extra Strawberry Punch: Add crushed freeze-dried strawberries.
• White Chocolate Drizzle: Elevates flavor and appearance.
• Gifting Friendly: Stack in clear bags or boxes with parchment.
• Make-Ahead: Bake ahead, decorate before serving.
• Mini Cookies: 30g dough balls, bake 8–10 minutes.
🍓 Perfect Pairings
• Cold Milk
• Sparkling Rosé
• Vanilla Bean Latte
• Fresh Strawberries
• Earl Grey Tea
📦 How to Store
• Room Temperature: Airtight container up to 3 days
• Refrigerator: Up to 5 days, rest before serving
• Freezer: Freeze up to 2 months
• Pro Tip: Freeze iced cookies without crumble, add fresh topping after thawing
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👉 🍫 Easy Cheesecake Brownies with Swirls of Chocolate Bliss
👉 💙 Bluey Cake Recipe: Easy & Adorable Pup-Tastic Treat!
👉 🍫 Ultimate Brownie Cookie Recipe: Fudgy, Crinkly & Irresistible!
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Easy Strawberry Shortcake Cookies: Crumbl’s Flavors at Home
Description
These Strawberry Shortcake Cookies are a delightful homemade take on the popular Crumbl cookies. Featuring a soft and tender strawberry-flavored cookie base, creamy cream cheese icing, and a crunchy shortbread crumble topping, they deliver the perfect balance of sweetness and texture. Easy to make and visually stunning, these cookies are perfect for celebrations or a sweet treat any time of the year.
Ingredients
For the Cookies
For the Icing
For the Topping
Instructions
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Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully incorporated. Gently mix in the strawberry flavoring or crushed freeze-dried strawberries until evenly distributed.Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears. Do not overmix—this is key for soft cookies.
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Chill the Dough (Essential Step)
Cover the dough tightly and refrigerate for at least 2 hours. This step prevents spreading and creates thick, bakery-style cookies with a tender crumb.
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Bake the Cookies
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop equal portions of dough (about 60g each) and place them onto the prepared baking sheets, spacing them well apart.Bake for 11–13 minutes, until the edges are set and the centers look slightly underbaked. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Make the Cream Cheese Icing
In a mixing bowl, beat the room-temperature cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, mixing until fluffy and spreadable. If needed, add 1–2 teaspoons of milk to reach the desired consistency.
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Prepare the Crumble Topping
Combine shortbread crumbs with melted butter until the mixture resembles fine, buttery sand. Set aside.
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Assemble the Cookies
Once cookies are completely cool, spread a generous layer of cream cheese icing over each one. Sprinkle the crumble topping on top, gently pressing so it adheres.
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Set & Serve
Allow cookies to set for 15–20 minutes before serving. This helps the icing hold its shape and gives the cookies a polished, bakery-style finish.