Strawberry Shortcake Cookies
Soft and tender cookies loaded with fresh strawberries and marshmallows
The flavors of a delicious strawberry shortcake are packed into these soft and tender cookies featuring fresh strawberries and gooey marshmallows, which are reminiscent of whipped cream.
Recipe Series
Strawberry Shortcake Cookies
Soft and tender cookies loaded with fresh strawberries and marshmallows
All of the flavor of a strawberry shortcake packed into a soft and tender cookie. Fresh strawberries and gooey marshmallows make a surprisingly delicious pairing, and an optional coating of freeze-dried strawberries amps up the fruity flavor and color.
- Prep time: 35 minutes
- Cook time: 15–20 minutes
- Total time: 50–55 minutes
- Yield: 24 cookies
Ingredients
- 3 cups plus 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 1½ teaspoons salt
- 1 cup butter, cut into cubes and very slightly softened
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
- 2 cups strawberries, diced
- 2 cups freeze-dried strawberries, pulverized (optional, but highly recommended)
Directions
- Line two baking sheets with parchment paper.
- In a small bowl, toss the fresh strawberries with the 1 tablespoon of flour. Place in the fridge while preparing the cookie dough.
- In a large bowl, whisk together the 3 cups of flour, baking soda, baking powder, cornstarch, and salt.
- In another large bowl, or the bowl of a stand mixer, add butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer until the ingredients are well combined and creamy.
- Add the eggs and vanilla extract and beat until combined.
- Use a spatula to scrape down the sides of the bowl. Gradually add the flour mixture and beat on low speed until well combined.
- Add the fresh strawberries by either folding them into the dough with a spatula or mixing them in using a low speed. Then add the marshmallows and do the same.
- Roll the dough into balls and place on the baking sheets. If the dough is too soft and sticky to work with, place it in the fridge for 10 minutes.
- Optional, but highly recommended for amping up the strawberry flavor and vibrant color: roll the top halves of the dough balls in the pulverized freeze-dried strawberries before placing on the baking sheets.
- Refrigerate the dough balls for at least 20 minutes.
- Preheat the oven to 350 degrees. Bake the cookies for 15–20 minutes. The cookies will be soft when you remove them from the oven. Let them sit on the sheet pan for another 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to three days.
Comments & Discussion
Boston University moderates comments to facilitate an informed, substantive, civil conversation. Abusive, profane, self-promotional, misleading, incoherent or off-topic comments will be rejected. Moderators are staffed during regular business hours (EST) and can only accept comments written in English. Statistics or facts must include a citation or a link to the citation.