Description
These Strawberry Shortcake Cookies combine tender, buttery cookie dough with juicy fresh strawberries and crunchy shortcake crumbs for a delightful texture contrast. Baked to perfection, these cookies are perfect for sharing and bring the classic flavors of strawberry shortcake into a portable, delicious treat.
Ingredients
Shortcake Crumbs
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
Strawberries
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
Cookie Dough
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the shortcake crumbs.
- Make Shortcake Crumbs: In a medium bowl, combine sugars, flour, baking powder, oil, and vanilla extract until crumbs form. Spread evenly on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Allow to cool completely.
- Prepare Strawberries: Toss diced strawberries with lemon juice in a small bowl and set aside to infuse flavor.
- Cream Butter and Sugars: In a mixing bowl, beat room temperature butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract just until combined, ensuring not to overmix.
- Incorporate Dry Ingredients: Gradually mix flour, baking powder, baking soda, and salt into the wet ingredients until almost combined.
- Fold in Shortcake Crumbs and Strawberries: Gently fold in ½ cup of the prepared shortcake crumbs and the diced strawberries. If strawberries are very juicy, strain excess juice before folding them in to avoid soggy dough.
- Scoop Dough onto Baking Sheet: Using a medium 2-tablespoon cookie scoop, place dough balls onto a parchment-lined baking sheet. Press remaining shortcake crumbs onto the tops of each dough ball. For larger cookies, use a 3-tablespoon scoop.
- Chill Dough: Freeze the cookie dough tray for at least 2-3 hours, preferably overnight, to firm up the dough and enhance texture.
- Preheat Oven Again: When ready to bake, preheat oven to 350°F (180°C).
- Bake Cookies: Bake frozen cookies spaced 2-3 inches apart. Standard size cookies bake for 9-11 minutes; larger cookies bake for 12-14 minutes. Cookies are done when edges just begin to turn golden brown.
- Add More Toppings (Optional): Immediately after baking, press additional shortcake crumbs and diced strawberries onto cookie tops for extra crunch and freshness.
- Cool Cookies: Let cookies cool on a wire rack for at least 15 minutes before removing to ensure they set properly. Enjoy your delicious strawberry shortcake cookies!
Notes
- For best results measuring flour, spoon the flour into the measuring cup and level off with a knife rather than scooping directly to avoid dense dough.
- If strawberries release too much juice, strain before folding into dough to prevent sogginess.
- Chilling the dough overnight greatly improves flavor and texture.
- Use fresh strawberries for optimal taste and juiciness.
- Shortcake crumbs can be prepared ahead and stored in an airtight container for several days.
