Strawberry Shortcake Cookies
Delightful cookies bursting with fresh strawberry flavor, topped with a crunchy crumb, perfect for any occasion.
Ingredients
For the 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 Can substitute with melted coconut oil for a tropical flavor.
- ½ teaspoon clear vanilla extract
For the Cookie Dough
- 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 all-purpose flour Plus 2 tbsp (See notes for accurate measuring)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from the shortcake recipe) Reserve remainder for topping
Instructions
Prepare the Shortcake Crumbs
- Preheat your oven to 300°F (150°C).
- In a medium bowl, combine the granulated sugar, light brown sugar, 6 tbsp flour, baking powder, canola oil, and clear vanilla extract. Mix until crumbly.
- Spread this mixture on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Allow it to cool completely.
Prepare the Cookie Dough
- In another bowl, toss the diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream the room-temperature butter with the brown and granulated sugars for about three minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Gradually incorporate the flour, baking powder, baking soda, and salt, mixing until almost combined.
- Gently fold in the shortcake crumbs and the prepared strawberries. If they are too juicy, strain some juice away before adding!
Shape and Chill Cookies
- Using a medium cookie scoop (about 2 tablespoons), portion the dough onto a parchment-lined baking sheet. Press additional shortcake crumbs onto the tops of each cookie dough ball.
- Chill the cookie tray in the freezer for at least 2-3 hours; overnight is even better!
Bake Cookies
- When ready, preheat the oven to 350°F (180°C).
- Bake the cookies spaced 2-3 inches apart for 9-11 minutes or 12-14 minutes for larger cookies. They should be done once the edges start to turn golden brown.
- Optionally, press more shortcake crumbs and extra diced strawberries on top immediately after baking.
- Cool on a wire rack for 15 minutes before serving.
Notes
Store cookies in an airtight container for up to three days at room temperature. Refrigerate or freeze for longer storage. Ensure ingredients like butter and eggs are at room temperature for easy mixing.