Strawberry Kiwi Shortcake Cookies
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If you’re looking for a cookie that’s light, fruity, and a little bit different, these Strawberry Kiwi Shortcake Cookies are exactly what you need. They’re soft, sweet, and just the right balance of juicy strawberries and tangy kiwi in every bite. What’s awesome about these cookies is how simple they are to make. Just mix up the dough, chill it for a bit, then pop them in the oven. The result is perfectly puffed cookies with a light golden color that are just begging for that drizzle of vanilla glaze on top. Whether you’re craving a fresh afternoon snack or need something fun to bring to a picnic, these cookies hit the spot. They’re easy, delicious, and totally feel-good.
Why You’ll Love Strawberry Kiwi Shortcake Cookies
- Fresh and Fruity Flavor: The combination of strawberries and kiwi gives these cookies a refreshing, tropical twist that’s bursting with flavor.
- Light and Soft Texture: These cookies are soft, pillowy, and not too heavy. Perfect for a satisfying treat without feeling weighed down.
- Simple to Make: With easy-to-find ingredients and a short prep time, these cookies come together quickly and require little effort.
- Perfect for Any Occasion: Whether you’re having a cozy afternoon or need a snack for a get-together, these cookies are a crowd-pleaser.
- Delicious Vanilla Glaze: The simple vanilla glaze on top adds just the right touch of sweetness and makes the cookies feel extra special.
Ingredients Needed To Make Strawberry Kiwi Shortcake Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Fresh strawberries, diced
- Kiwi, finely diced
- Butter, room temperature
- Sugar
- Almond extract
- Baking soda
- Baking powder
- Flour
- Kosher salt
- Egg
- Sour cream
- Powdered sugar
- Vanilla extract
- Milk
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Kiwi Shortcake Cookies
- Cream together the butter, sugar, and almond extract until light and fluffy.
- Mix in the sour cream and egg until well combined.
- Add the dry ingredients and mix until just combined.
- Gently fold in the strawberries and kiwi.
- Chill the dough for a few hours.
- Preheat the oven and prepare a baking sheet.
- Scoop out dough and place on the baking sheet.
- Bake until puffed up and lightly golden.
- Let the cookies cool completely.
- Drizzle with vanilla glaze and enjoy!
Commonly Asked Questions
How do I know when the cookies are done baking?
The cookies are done when they’ve puffed up and have a light golden color on the edges. They should feel soft but firm to the touch. If you’re unsure, a gentle press on the center should leave a slight indentation.
Can I use frozen fruit instead of fresh strawberries and kiwi?
While fresh fruit gives these cookies their juicy sweetness, you can use frozen fruit if that’s what you have on hand. Just be sure to thaw and drain the fruit well to avoid extra moisture that could make the dough too wet.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How long do these cookies last?
These cookies stay fresh for about 3-4 days when stored in an airtight container at room temperature. They might start to soften a bit over time, but they’ll still be delicious.
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it for up to 24 hours before baking. This gives the flavors a little extra time to develop, and it also makes the dough easier to scoop and handle.
How do I store leftovers?
Store leftover cookies in an airtight container at room temperature for up to a few days. If you want them to stay extra fresh, you can refrigerate them, but they’ll soften a little faster if kept at room temperature.
Can I freeze the cookies?
Yes, these cookies freeze really well. Once they’re baked and cooled, store them in a freezer-safe bag or container. To reheat, just let them thaw at room temperature for about 10-15 minutes or warm them in the oven for a few minutes for that fresh-baked feel.
How do I make the glaze thicker or thinner?
If the glaze is too thick, add a little more dairy-free milk, a few drops at a time, until it reaches your desired consistency. If it’s too thin, simply add a little more powdered sugar to thicken it up.
Strawberry Kiwi Shortcake Cookies
Equipment
- 1 1 1/2"-2" scoop
Ingredients
Gluten Free Strawberry Shortcake Cookies
- 1 cup fresh strawberries, diced
- ½ cup RIND kiwi, finely diced
- ½ cup butter, room temperature
- 1 cup sugar
- 1 tsp almond extract
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 2 cups 1.1 GF flour or all-purpose flour
- ¼ tsp kosher salt
- 1 egg
- ½ cup sour cream
Vanilla Glaze
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk
Instructions
Strawberry Kiwi Shortcake Cookies
- Add the room temperature butter, sugar, and almond extract to a mixing bowl. Mix on high for 5 minutes until light and fluffy.
- Mix in the sour cream and the egg.
- Add the dry ingredients and mix until just combined.
- Last, fold in the strawberries and kiwi.
- Allow the dough to chill for at least 3 hours. This portion can be done the day before.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Use a 1 1/2"-2" scoop to portion out equal cookies.
- Bake for 11-13 minutes. They will puff up and have a light color.
- Allow to cool completely before frosting.
Vanilla Glaze
- Add all of the ingredients to a bowl and mix until smooth.
- Drizzle over the cooled cookies.
- Enjoy!
Notes
Tips
Always allow your dough to chill for several hours before baking. This will reharden the butter and give you that beautiful puff. If you bake these immediately after making the dough, they will spread out and be more flat. To help your cookies all bake evenly, use a scoop to portion out equal sized cookies. Depending upon what size scoop you use you should get 6-10 cookies from this recipe.These Strawberry Kiwi Shortcake Cookies are the perfect blend of fresh fruit, soft cookie, and a sweet glaze. They’re easy to make, and they pack a punch of tropical flavor that’ll have everyone coming back for seconds. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, they’re bound to be a hit. Honestly, once you try them, you’ll wonder why you didn’t make them sooner.