Strawberry Shortcake Cookies

olivesnthyme.com 

Strawberry shortcake cookies are soft, chewy and buttery cookies filled with fresh sweet strawberries and crunchy shortbread cookie crumbs. They're delicious and easy to make.

olivesnthyme.com 

Preheat the oven to 325 F (163 C). Line a small baking sheet with parchment paper. Make the shortbread crumbs.

Step 1:  

Transfer the shortbread crumbs to the prepared baking sheet. Bake the crumbs for about 15 minutes or until the shortbread crumbs are lightly golden brown. Dice the strawberries into small pieces about the size of mini chocolate chips.

Step 2:  

In another large mixing bowl, cream the cool room temperature butter with the granulated sugar  and light brown sugar until well combined. Cream in the egg, egg yolk and vanilla extract.

Step 3:  

With the mixer on low, mix the dry ingredients into the wet until mostly combined with a few flour streaks. With the mixer on low or by hand, mix in ½  cup shortbread crumbs and fresh, diced strawberries until just combined. Cover the chill the strawberry shortcake cookie dough for at least 2 - 3 hours.

Step 4:  

Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line 1 -2  large baking sheets with parchment paper. Using a medium cookie scoop, drop the cookie dough into balls and place the cookie dough onto the lined baking sheet

Step 5:  

Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.

Step 6:  

Cool the chewy shortcake cookies with strawberries on the baking sheet for 10 minutes. While the cookies are cooling, top them with the reamaining ½ cup shortbread crumbs.

Step 7:  

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