Description
Delightful Strawberry Shortcake Cookies that combine buttery goodness, juicy strawberries, and shortcake crumbs for a handheld treat perfect for summer gatherings.
Ingredients
- 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
- 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
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Prepare the shortcake crumbs: Preheat your oven to 300°F (150°C). In a medium bowl, combine granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla. Mix until crumbly. Spread the mixture onto a parchment-lined baking tray and bake for 15-18 minutes, or until golden brown. Allow it to cool completely before using.
- Make the cookie dough: In a small bowl, toss the diced strawberries with lemon juice and set aside. In a large mixing bowl, cream the room-temperature butter with light brown sugar and granulated sugar for about three minutes until light and fluffy. Add in the egg, egg yolk, and vanilla extract; mix until just combined. Gradually add the flour, baking powder, baking soda, and salt. Stir until almost combined. Gently fold in ½ cup of the cooled shortcake crumbs and the prepared strawberries.
- Shape & chill: Using a medium cookie scoop (about 2 tablespoons), portion the dough onto a parchment-lined baking sheet. Top each dough ball with extra shortcake crumbs for added texture. Chill in the freezer for 2-3 hours, or ideally overnight.
- Bake & enjoy: Once chilled, preheat your oven to 350°F (180°C). Bake the cookies for 9-11 minutes for standard-size cookies or 12-14 minutes for large ones. They’re done when the edges are gently golden. Cool the cookies on a wire rack for 15 minutes before serving.
Notes
Use room temperature ingredients for the best texture. Don’t skip the chilling step to maintain shape. Feel free to substitute diced peaches or blueberries.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American