Name: Strawberry Shortcake Cookies
Prep time: 40 min
Cook time: 27 min
Total time: 67 min
Ingredients: Shortcake Crumbs:; 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; Strawberry Cookie Dough:; ⅔ cup diced fresh strawberries; 1 teaspoon lemon juice; 12 tablespoons 1 ½ sticks 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 tablespoons all-purpose flour (see notes below for measuring flour); 1 teaspoon fine sea salt; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ cup shortcake crumbs (from above recipe)

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Description of this recipe: These Strawberry Shortcake Cookies capture the essence of classic strawberry shortcake in a convenient, delightful cookie form. They feature a tender, buttery dough studded with juicy fresh strawberries and a delightful crunch from homemade shortcake crumbs.

Why you will love this recipe: If you adore the taste of strawberry shortcake but are looking for a less fussy, more portable treat, these cookies are a dream come true. They are bursting with fresh strawberry flavor, balanced by a hint of vanilla and a satisfyingly soft yet slightly crisp texture. These cookies are also perfect for using up fresh strawberries during peak season, or for bringing a taste of summer into the colder months. Whether you’re baking for a crowd or simply want a special treat for yourself, these Strawberry Shortcake Cookies will quickly become a favorite.

Introduction

Summer means strawberries, and strawberries mean shortcake! But what if you could capture all that summery goodness in a cookie? Look no further than these delightful Strawberry Shortcake Cookies. This recipe takes the classic flavors of buttery shortcake, sweet strawberries, and a touch of vanilla, and transforms them into a handheld treat perfect for picnics, parties, or a simple afternoon indulgence. The secret lies in incorporating homemade shortcake crumbs directly into the dough, adding a delightful crumbly texture and intensified shortcake flavor. Fresh, diced strawberries bring the sweet-tartness that defines this classic dessert, making each bite a burst of summer. Forget the forks and plates; grab a Strawberry Shortcake Cookie and let the sunshine in!

Ingredients:

Shortcake Crumbs:

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

Strawberry Cookie Dough:

⅔ cup diced fresh strawberries
1 teaspoon lemon juice
12 tablespoons (1 ½ sticks) 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 tablespoons all-purpose flour (see notes below for measuring flour)
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup shortcake crumbs (from above recipe)

Preparation:

Step 1: Prepare the Shortcake Crumbs

Preheat your oven to 300°F (150°C). In a medium bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, and baking powder until well combined. Add the canola or vegetable oil and clear vanilla extract. Use your hands or a fork to mix the ingredients until crumbly. The mixture should resemble coarse breadcrumbs. Spread the crumb mixture evenly onto a parchment-lined baking sheet. Bake for 15-18 minutes, or until golden brown and lightly toasted. Remove from the oven and let cool completely. Once cooled, gently break the crumbs apart with your fingers or a fork to achieve a uniform crumb texture. Set aside ½ cup of the prepared shortcake crumbs for the cookie dough.

Step 2: Prepare the Strawberries

While the shortcake crumbs are cooling, prepare the strawberries. In a small bowl, gently toss the diced fresh strawberries with the lemon juice. The lemon juice helps to prevent the strawberries from becoming overly mushy and enhances their natural sweetness. Set the strawberry mixture aside. If the strawberries are particularly juicy, you may want to strain off some of the excess juice before adding them to the cookie dough. This will prevent the cookies from becoming soggy.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar. Beat the mixture on medium speed for approximately three minutes, or until it is light and fluffy. This step is crucial for creating a tender cookie, as it incorporates air into the batter. Scraping down the sides of the bowl occasionally ensures that all the ingredients are evenly mixed.

Step 4: Incorporate the Eggs and Vanilla

Add the large egg and large egg yolk to the creamed butter and sugar mixture. Beat on medium speed until just combined. Then, add the vanilla extract and beat again until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies. The egg yolk adds richness and tenderness to the cookies.

Step 5: Add the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a consistent rise in the cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until almost combined. Be careful not to overmix. Overmixing the dough at this stage can develop the gluten in the flour, resulting in tough cookies.

Step 6: Fold in the Shortcake Crumbs and Strawberries

Gently fold in the reserved shortcake crumbs and the diced strawberries to the cookie dough. Be careful not to overmix, as this can crush the strawberries and cause them to bleed into the dough. If you strained any excess juice from the strawberries, discard the juice.

Step 7: Scoop and Chill the Dough

Using a medium (2-tablespoon) cookie scoop, scoop the dough onto a parchment-lined baking sheet, leaving about 2-3 inches between each cookie. You can also use a large (3-tablespoon) cookie scoop for larger, bakery-style cookies. Gently press more shortcake crumbs onto the tops of each dough ball. This will add extra texture and flavor to the cookies. Once the dough is scooped and topped with shortcake crumbs, chill the baking sheet in the freezer for at least 2-3 hours, or overnight. Chilling the dough is crucial for preventing the cookies from spreading too much during baking.

Step 8: Bake the Cookies

Preheat your oven to 350°F (180°C). Bake the chilled cookies, spaced 2-3 inches apart on the baking sheet, for 9-11 minutes for standard-sized cookies, or 12-14 minutes for large cookies. The cookies are done when the edges are just starting to turn golden brown, and the centers are set. Be careful not to overbake the cookies, as they will continue to firm up as they cool.

Step 9: Cool and Garnish (Optional)

Remove the baking sheet from the oven and let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. After baking, you can press more shortcake crumbs into the tops of the cookies and add more diced strawberries for extra visual appeal and flavor.

COOKING Rating:

Difficulty: Medium
Taste: Strawberry Shortcake Heaven!

Serving Suggestions:

Enjoy these cookies as a standalone treat with a cold glass of milk or a cup of coffee.
Serve them warm with a scoop of vanilla ice cream for a decadent dessert.
Pack them in lunchboxes for a special surprise.
Bring them to picnics, potlucks, or summer gatherings.
Drizzle them with a light glaze made from powdered sugar and milk for added sweetness.

Tips:

Measuring Flour: Accurate flour measurement is crucial for cookie success. Spoon the flour into a measuring cup, then level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and result in dry, dense cookies.
Room Temperature Ingredients: Using room temperature butter and eggs ensures that the ingredients combine smoothly and evenly, resulting in a better cookie texture.
Chilling the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
Strawberry Juice: If your strawberries are very juicy, consider straining off some of the excess juice before adding them to the cookie dough. This will prevent the cookies from becoming soggy.
Variations: Feel free to experiment with other fruits, such as blueberries, raspberries, or peaches. You can also add chopped nuts or chocolate chips to the dough for added flavor and texture.

Prep Time: 40 minutes

Cook Time: 27 minutes (18 minutes + 9 minutes)

Total Time: 2 hours 47 minutes (including chilling time)

Nutritional Information: (Per Cookie – Approximate)

Calories: 220
Protein: 2 grams
Sodium: 110 milligrams

Conclusion

These Strawberry Shortcake Cookies are a delightful twist on a classic dessert. With their buttery shortcake base, sweet strawberries, and irresistible crumbly texture, they are sure to be a hit with everyone who tries them. So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these summery treats. You won’t be disappointed!

Questions and Answers:

Q1: Can I use frozen strawberries instead of fresh strawberries?

A: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries in a pinch. However, it’s crucial to thaw them completely and drain off any excess juice before adding them to the dough. Frozen strawberries tend to release more moisture than fresh strawberries, so it’s important to minimize the amount of liquid in the dough.

Q2: Can I make the shortcake crumbs ahead of time?

A: Absolutely! In fact, making the shortcake crumbs ahead of time is a great way to save time when you’re ready to bake the cookies. The shortcake crumbs can be stored in an airtight container at room temperature for up to a week.

Q3: Can I freeze the cookie dough?

A: Yes, you can freeze the cookie dough for later use. Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze for about 30 minutes, or until the dough is firm. Then, transfer the frozen dough balls to a freezer-safe bag or container. The cookie dough can be frozen for up to 2-3 months. When you’re ready to bake the cookies, simply thaw them in the refrigerator overnight or at room temperature for a few hours before baking as directed.

Q4: My cookies spread too much during baking. What did I do wrong?

A: There are several reasons why your cookies might have spread too much during baking. One common cause is using butter that is too soft. Make sure your butter is at room temperature, but still slightly firm. Another reason could be that the dough was not chilled long enough. Chilling the dough is crucial for preventing the cookies from spreading. Additionally, using too much sugar or liquid in the dough can also cause spreading. Make sure you’re measuring your ingredients accurately.

Q5: Can I add a glaze to these cookies?

A: Definitely! A simple glaze can add a touch of extra sweetness and visual appeal to these cookies. To make a glaze, whisk together powdered sugar and milk until you reach your desired consistency. You can also add a drop of vanilla extract or lemon juice for extra flavor. Drizzle the glaze over the cooled cookies.

Strawberry Shortcake Cookies

Print Recipe Pin Recipe

Prep Time 40

Cook Time 27

Total Time 1 7

Course Dessert

Cuisine American

Calories 220 kcal

Ingredients

Shortcake Crumbs:
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
Strawberry Cookie Dough:
⅔ cup diced fresh strawberries
1 teaspoon lemon juice
12 tablespoons 1 ½ sticks 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 tablespoons all-purpose flour see notes below for measuring flour
1 teaspoon fine sea salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup shortcake crumbs from above recipe

Instructions

Step 1: Prepare the Shortcake Crumbs
Preheat your oven to 300°F (150°C). In a medium bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, and baking powder until well combined. Add the canola or vegetable oil and clear vanilla extract. Use your hands or a fork to mix the ingredients until crumbly. The mixture should resemble coarse breadcrumbs. Spread the crumb mixture evenly onto a parchment-lined baking sheet. Bake for 15-18 minutes, or until golden brown and lightly toasted. Remove from the oven and let cool completely. Once cooled, gently break the crumbs apart with your fingers or a fork to achieve a uniform crumb texture. Set aside ½ cup of the prepared shortcake crumbs for the cookie dough.
Step 2: Prepare the Strawberries
While the shortcake crumbs are cooling, prepare the strawberries. In a small bowl, gently toss the diced fresh strawberries with the lemon juice. The lemon juice helps to prevent the strawberries from becoming overly mushy and enhances their natural sweetness. Set the strawberry mixture aside. If the strawberries are particularly juicy, you may want to strain off some of the excess juice before adding them to the cookie dough. This will prevent the cookies from becoming soggy.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar. Beat the mixture on medium speed for approximately three minutes, or until it is light and fluffy. This step is crucial for creating a tender cookie, as it incorporates air into the batter. Scraping down the sides of the bowl occasionally ensures that all the ingredients are evenly mixed.
Step 4: Incorporate the Eggs and Vanilla
Add the large egg and large egg yolk to the creamed butter and sugar mixture. Beat on medium speed until just combined. Then, add the vanilla extract and beat again until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies. The egg yolk adds richness and tenderness to the cookies.
Step 5: Add the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a consistent rise in the cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until almost combined. Be careful not to overmix. Overmixing the dough at this stage can develop the gluten in the flour, resulting in tough cookies.
Step 6: Fold in the Shortcake Crumbs and Strawberries
Gently fold in the reserved shortcake crumbs and the diced strawberries to the cookie dough. Be careful not to overmix, as this can crush the strawberries and cause them to bleed into the dough. If you strained any excess juice from the strawberries, discard the juice.
Step 7: Scoop and Chill the Dough
Using a medium (2-tablespoon) cookie scoop, scoop the dough onto a parchment-lined baking sheet, leaving about 2-3 inches between each cookie. You can also use a large (3-tablespoon) cookie scoop for larger, bakery-style cookies. Gently press more shortcake crumbs onto the tops of each dough ball. This will add extra texture and flavor to the cookies. Once the dough is scooped and topped with shortcake crumbs, chill the baking sheet in the freezer for at least 2-3 hours, or overnight. Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Step 8: Bake the Cookies
Preheat your oven to 350°F (180°C). Bake the chilled cookies, spaced 2-3 inches apart on the baking sheet, for 9-11 minutes for standard-sized cookies, or 12-14 minutes for large cookies. The cookies are done when the edges are just starting to turn golden brown, and the centers are set. Be careful not to overbake the cookies, as they will continue to firm up as they cool.
Step 9: Cool and Garnish (Optional)
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. After baking, you can press more shortcake crumbs into the tops of the cookies and add more diced strawberries for extra visual appeal and flavor