Delicious strawberry shortcake cookies topped with fresh strawberries and cream.

introduction

If you’re in the mood for a sweet treat that combines the flavors of strawberries and cookies, Strawberry Shortcake Cookies are the perfect option. These delightful cookies capture the essence of classic shortcake while being easy to make. They are soft, buttery, and filled with juicy strawberries, making them an excellent dessert for any occasion.

why make this recipe

There are many reasons to make Strawberry Shortcake Cookies. First, they are a fantastic way to enjoy fresh strawberries, especially during the peak season. Additionally, these cookies are quick to prepare and require simple ingredients, which makes them accessible for any home baker. If you’re looking for something unique, this recipe offers a twist on traditional cookies and is sure to impress your family and friends. For those curious about more delicious strawberry treats, check out this recipe for Strawberry Shortcake Cookies.

how to make Strawberry Shortcake Cookies

To make these delicious cookies, you’ll need to start by preparing the shortcake crumbs.

Ingredients:

¼ 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
½ teaspoon clear vanilla extract
⅔ cup diced fresh strawberries
1 teaspoon lemon juice
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 (see notes below for measuring flour)
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
1/2 cup shortcake crumbs (from above recipe)

Directions:

Preheat the oven to 300 F (150 C).
In a medium bowl, combine the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla extract. Mix until crumbs form. Spread the mixture onto a parchment-lined baking tray and bake for 15-18 minutes, or until golden brown. Set aside to cool completely before using.
In a small bowl, toss the diced strawberries with the lemon juice and set aside.
In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract until just combined.
Add the all-purpose flour, baking powder, baking soda, and sea salt. Mix until almost combined.
Gently fold in 1/2 cup of the shortcake crumbs and the chopped strawberries. If your strawberries are very juicy, consider straining the juice before adding them to the dough.
Use a medium (2-tablespoons) cookie scoop to place the dough onto a parchment-lined baking sheet. For larger cookies, you can use a 3-tablespoon scoop. Press more shortcake crumbs onto the tops of each dough ball.
Chill the tray in the freezer for at least 2-3 hours, but overnight is best.
After chilling, preheat the oven to 350 F (180 C). Bake the frozen cookies 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. They are done when the edges start to turn golden brown.
After baking, feel free to press more shortcake crumbs and diced strawberries onto the tops if desired.
Allow the cookies to cool on a wire rack for at least 15 minutes before enjoying them!

how to serve Strawberry Shortcake Cookies

These cookies are best served fresh, but they can also be paired with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert. They make a lovely addition to any dessert table or can be packed up as sweet gifts for friends.

how to store Strawberry Shortcake Cookies

To store your Strawberry Shortcake Cookies, keep them in an airtight container at room temperature for up to three days. If you need to keep them longer, you can refrigerate them for about a week or freeze them for up to three months.

tips to make Strawberry Shortcake Cookies

Make sure your butter is at room temperature to achieve a creamy texture when creaming it with sugar.
Don’t skip chilling the cookie dough, as this helps enhance the flavors and gives the cookies a better texture.
If your cookies spread too much during baking, consider chilling the dough for a longer period next time.

variation

You can easily customize these cookies by adding chocolate chips or a sprinkle of nuts. Additionally, consider using other fruits like raspberries or blueberries for a different flavor profile.

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them to avoid excess liquid in the cookies.

2. What gluten-free alternatives can I use?
You can substitute all-purpose flour with a gluten-free blend, ensuring it is suitable for baking.

3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and freeze it. Just bake them when you’re ready to enjoy freshly baked cookies.