Strawberry Shortcake Cookies
A delightful twist on the classic strawberry shortcake, these cookies blend the sweetness of fresh strawberries with a rich, buttery base, perfect for any occasion.
Ingredients
Crumbly Topping
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar (packed)
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoons canola or vegetable oil
- ½ teaspoon clear vanilla extract
Cookie Dough
- ⅔ cup diced fresh strawberries Tossed with lemon juice
- 1 teaspoon lemon juice
- 12 tablespoons 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 all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from an earlier recipe)
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- In a medium bowl, combine the crumbly topping ingredients until the texture becomes crumbly. Spread this evenly on a parchment-lined baking tray and bake for 15-18 minutes until golden. Let it cool completely.
- Toss the diced strawberries with lemon juice and set aside.
Making the Dough
- In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy and light.
- Beat in the egg, egg yolk, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the dry ingredients, then gradually mix into the wet ingredients until just combined.
- Fold in the shortcake crumbs and diced strawberries.
- Drop spoonfuls of dough onto a baking sheet, press shortcake crumbs on top if desired, cover with plastic wrap, and chill in the refrigerator for 2-3 hours.
Baking
- Preheat your oven to 350°F (180°C). Bake for 9-11 minutes for standard cookies or 12-14 minutes for larger cookies until golden brown.
- Allow the cookies to cool on a wire rack for a few minutes before serving.
Notes
Serve warm or allow to cool completely. Pair with whipped cream or vanilla ice cream for an indulgent treat.