Print

Strawberry Shortcake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

Delightful Strawberry Shortcake Cookies featuring a tender crumbly base with fresh diced strawberries folded inside and topped with buttery shortcake crumbs. These cookies combine the classic flavors of strawberry shortcake in a handheld treat, perfect for a sweet snack or dessert.

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

  1. Preheat Oven to 300°F/150°C: Start by heating your oven to a moderate temperature to bake the shortcake crumbs properly.
  2. Prepare Shortcake Crumbs: In a medium bowl, stir together granulated sugar, brown sugar, flour, baking powder, oil, and vanilla until crumbly. Spread the mixture evenly on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown. Set aside and let cool completely.
  3. Toss Strawberries with Lemon Juice: In a small bowl, gently mix the diced strawberries and lemon juice to enhance flavor and prevent browning. Set this aside.
  4. Cream Butter and Sugars: In a mixing bowl, cream the room temperature butter with brown sugar and granulated sugar for about three minutes until the mixture is light and fluffy, incorporating air into the dough.
  5. Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until just combined, taking care not to overmix.
  6. Combine Dry Ingredients with Wet: Mix in all-purpose flour, baking soda, baking powder, and sea salt until nearly combined, ensuring no dry pockets remain.
  7. Fold in Shortcake Crumbs and Strawberries: Gently fold in half a cup of the baked shortcake crumbs along with the diced strawberries. If the strawberries release excessive juice, strain before adding to keep dough consistency balanced.
  8. Scoop and Top Dough: Using a medium (2-tablespoon) cookie scoop, portion dough balls onto a parchment-lined sheet. Press additional shortcake crumbs on top of each dough ball for a crunchy topping. For larger cookies, a 3-tablespoon scoop can be used.
  9. Freeze Cookies: Freeze the tray with cookie dough balls for at least 2-3 hours, preferably overnight, to help maintain shape during baking.
  10. Preheat Oven to 350°F/180°C: Once ready to bake, increase oven temperature to prepare for cookie baking.
  11. Bake Frozen Cookies: Place cookies at least 2-3 inches apart on parchment lines trays. Bake standard 2-tablespoon cookies for 9-11 minutes, or larger ones for 12-14 minutes, until edges turn golden.
  12. Add Final Toppings: Optional step to press more shortcake crumbs and diced strawberries onto warm cookies after baking for added texture and freshness.
  13. Cool Before Serving: Cool cookies on a wire rack for at least 15 minutes to firm up and finish setting before removing and enjoying.

Notes

  • Measure flour properly by spooning into the measuring cup and leveling off for accuracy.
  • If strawberries are very juicy, drain excess liquid before folding into dough to avoid sogginess.
  • Freezing cookies before baking helps maintain their shape and achieve a better texture.
  • The shortcake crumbs can be stored in an airtight container and used for topping other desserts.
  • Use room temperature ingredients for better mixing and texture.

Find it online: https://recipefeastful.com/strawberry-shortcake-cookies-recipe/