Print

Strawberry Shortcake Cookies Recipe

Strawberry Shortcake Cookies Recipe
Print Recipe

★★★★★

4.8 from 7 reviews

Delight in these Strawberry Shortcake Cookies, blending tender, buttery cookie dough with fresh diced strawberries and a crunchy shortcake crumb topping. Perfect for spring and summer, these cookies offer a deliciously soft texture and a burst of fruity flavor in every bite.

Ingredients

Scale

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 shortcake crumb recipe above)

Instructions

  1. Prepare the Shortcake Crumbs: In a medium bowl, combine granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla extract. Mix until crumbs form. Spread crumbs evenly on a parchment-lined baking tray and bake at 300°F (150°C) for 15-18 minutes or until golden brown. Remove from oven and let cool completely.
  2. Toss Strawberries: In a small bowl, combine diced strawberries with lemon juice. Set aside to allow flavors to meld and to reduce juiciness for easier incorporation into dough.
  3. Cream Butter and Sugars: In a mixing bowl, beat unsalted butter, light brown sugar, and granulated sugar together for about three minutes until the mixture is light, fluffy, and creamy in texture.
  4. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until just combined to maintain a light texture.
  5. Incorporate Dry Ingredients: Slowly add the flour, baking powder, baking soda, and sea salt to the butter mixture. Mix until the dough is almost combined to avoid overworking the gluten.
  6. Fold in Shortcake Crumbs and Strawberries: Gently fold the prepared shortcake crumbs and the diced strawberries into the cookie dough. If strawberries are extra juicy, strain excess juice before adding to prevent sogginess.
  7. Scoop and Top: Use a medium (2-tablespoon) cookie scoop to form dough balls on a parchment-lined baking sheet. Press additional shortcake crumbs on top of each dough ball for extra crunch.
  8. Chill Dough: Place the tray in the freezer and chill for at least 2-3 hours, though overnight chilling yields the best texture and flavor development.
  9. Bake Cookies: Preheat oven to 350°F (180°C). Bake cookies spaced 2-3 inches apart for 9-11 minutes for medium size or 12-14 minutes for larger cookies. The cookies are done when the edges just begin turning golden brown.
  10. Finishing Touch and Cooling: After baking, press more shortcake crumbs and diced strawberries on top as desired. Cool the cookies on a wire rack for at least 15 minutes before removing to preserve shape and texture. Enjoy fresh!

Notes

  • Measuring Flour: Spoon flour into your measuring cup and level with a knife for the most accurate measurement instead of scooping directly from the bag.
  • If strawberries are very juicy, draining excess juice before folding into dough prevents soggy cookies.
  • You can use a larger cookie scoop (3 tablespoons) for bakery-style larger cookies; adjust baking time accordingly.
  • Overmixing the dough after adding flour may develop gluten and result in tougher cookies.
  • Chilling dough overnight improves flavor and dough handling.

Nutrition

Keywords: Strawberry cookies, shortcake cookies, berry cookies, summer desserts, soft cookies, fruity cookies

Find it online: https://dinewithlily.com/strawberry-shortcake-cookies-recipe/