Strawberry Shortcake Cookies
Delightful strawberry shortcake cookies with a buttery, crumbly texture and sweet strawberry flavor, perfect for any occasion.
Ingredients
Crumb Mixture
- 1/4 cup granulated sugar
- 1 tbsp light brown sugar packed
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- 1/2 teaspoon clear vanilla extract
Cookie Dough
- 12 tbsp unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup shortcake crumbs from an earlier recipe
- 2/3 cup diced fresh strawberries
- 1 teaspoon lemon juice
Instructions
Preparation and Crumb Mixture
- Preheat your oven to 300°F (150°C).
- In a medium bowl, combine granulated sugar, light brown sugar, all-purpose flour, baking powder, canola or vegetable oil, and clear vanilla extract. Stir until a crumbly mixture forms.
- Spread the crumb mixture onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely.
Preparing Strawberry Mixture and Cookie Dough
- In a small bowl, toss together diced strawberries and lemon juice and let sit for enhanced flavor.
- In a large mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, mix together all-purpose flour, fine sea salt, baking soda, and baking powder.
- Gradually stir the dry mixture into the wet ingredients until almost combined. Gently fold in the shortcake crumbs and chopped strawberries.
Shaping and Baking
- Using a medium cookie scoop, scoop the dough onto a parchment-lined baking sheet, spacing each scoop apart.
- Press additional shortcake crumbs onto the tops of each scoop for added texture.
- Chill the tray in your freezer for at least 2-3 hours; overnight is preferable.
- Preheat your oven to 350°F (180°C). Once chilled, bake cookies for 9-11 minutes or 12-14 minutes for larger cookies until edges turn golden brown.
- Let cool on a wire rack for at least 15 minutes before serving.
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Notes
Store cookies in an airtight container at room temperature for up to one week. Freeze for longer storage. Consider enhancements like almond extract or additional fruit varieties.