Description
Strawberry Shortcake Cookies are delightful treats combining crumbly shortcake pieces with fresh strawberries in a buttery, soft cookie base. These cookies bake to a golden perfection with a light crisp edge and a gooey, fruity center, perfect for a sweet summer bake or anytime you crave a fruity dessert cookie.
Ingredients
Shortcake Crumb
- ¼ cup (50 g) granulated sugar
- 1 tbsp (12 g) light brown sugar, packed
- 6 tbsp (46 g) all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp (32 g) canola or vegetable oil
- ½ teaspoon clear vanilla extract
Strawberry Cookie Dough
- ⅔ cup (86 g) diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp (168 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg (52 g), room temperature
- 1 large egg yolk (16 g), room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp (265 g) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (60 g) shortcake crumbs (from above recipe)
Instructions
- Prepare Shortcake Crumbs: In a medium bowl, combine granulated sugar, light brown sugar, all-purpose flour, baking powder, canola oil, and vanilla extract until crumbs form. Spread the mixture evenly on a parchment-lined baking tray and bake at 300°F (150°C) for 15-18 minutes or until golden brown. Remove and let cool completely.
- Prep Strawberries: In a small bowl, toss diced fresh strawberries with lemon juice to keep them fresh and flavorful. Set aside.
- Cream Butter and Sugars: In a mixing bowl, beat the unsalted butter with light brown sugar and granulated sugar for about 3 minutes until the mixture is light and fluffy, which ensures a smooth batter and even texture in the cookies.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until just combined, being careful to avoid overmixing which can toughen the cookie dough.
- Add Dry Ingredients: Mix in all-purpose flour, baking powder, baking soda, and fine sea salt until the dough is almost combined, taking care not to overmix for tender cookies.
- Fold in Crumbs and Strawberries: Gently fold half a cup of the prepared shortcake crumbs and the diced strawberries into the dough. If strawberries are very juicy, drain excess juice first to prevent soggy dough.
- Scoop and Add Toppings: Use a 2-tablespoon cookie scoop to place dough balls on a parchment-lined baking tray, spaced 2-3 inches apart. Press additional shortcake crumbs onto the tops of each ball for texture and flavor. For larger bakery-style cookies, a 3-tablespoon scoop may be used.
- Freeze Dough Balls: Chill the tray of cookie dough balls in the freezer for at least 2-3 hours, preferably overnight, to help maintain shape during baking and achieve the perfect texture.
- Bake Cookies: Preheat the oven to 350°F (180°C). Bake frozen cookies for 9-11 minutes for standard size or 12-14 minutes for larger cookies. Cookies are done when edges are lightly golden brown; avoid overbaking to retain gooey centers.
- Optional Garnish and Cool: After baking, you may press more shortcake crumbs and diced strawberries onto the warm cookie tops for additional texture and appearance. Allow the cookies to cool on a wire rack for at least 15 minutes before serving to set their shape and texture.
Notes
- Measure your flour using the spoon-level method or a kitchen scale for accuracy and best baking results.
- Room temperature ingredients ensure a smooth and even batter for consistent baking.
- Dice strawberries finely to ensure even distribution in the cookies and proper spreading during baking.
- Do not overbake; remove from oven once edges turn light golden brown to keep cookies soft and gooey inside.
- Use fresh strawberries only; frozen berries are too juicy and will affect dough consistency.
- Freeze cookie dough balls before baking to maintain shape and improve texture.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes for shortcake crumbs plus 9-14 minutes for cookie baking
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
