Strawberry Shortcake Cookies Recipe
Strawberry shortcake cookies are soft, chewy and buttery cookies filled with fresh sweet strawberries and crunchy shortbread cookie crumbs. This strawberry shortcake cookie recipe is easy to make and tastes like shortcake in cookie form.
Equipment
- 1 small baking sheet
- 2 - 3 mixing bowls
- 1 knife
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
Shortbread Cookie Crumbs
- ⅓ cup (40 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon baking powder
- 3 tablespoons (46 ml) melted butter, cooled slightly
Strawberry Shortbread Cookies
- 2½ cups (300 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch)
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup diced fresh strawberries about 5 - 7 strawberries
Instructions
- Preheat the oven to 325 F (163 C). Line a small baking sheet with parchment paper.Make the shortbread crumbs. Whisk the flour, sugar, light brown sugar, and baking powder together until well combined. Using a fork, gently mix in the melted butter a couple of teaspoons at a time until the mixture resembles a streusel or crumb topping.⅓ cup (40 g) all purpose flour, ¼ cup (50 g) granulated sugar, 1 tablespoon light brown sugar, ¼ teaspoon baking powder, 3 tablespoons (46 ml) melted butter, cooled slightly
- 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. Allow the crumbs to fully cool to room temperature before using in the cookie recipe. This makes about 1 cup shortbread crumbs.
- In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.Dice the strawberries into small pieces about the size of mini chocolate chips. Pat dry if the berries are especially juicy.2½ cups (300 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another large mixing bowl, cream the cool room temperature butter with the granulated sugar and light brown sugar until well combined, about 2 -3 minutes on medium speed. Cream in the egg, egg yolk and vanilla extract until smooth and well combined. 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.¾ cup (150 g) unsalted butter, room temperature , ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , ¾ cup diced fresh strawberries
- 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 (2 tablespoons, 30 ml), scoop the cookie dough into balls and place the cookie dough onto the lined baking sheet about 3 inches (8 cm) apart.
- 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. Cool the chewy shortcake cookies with strawberries on the baking sheet for 10 minutes. While the cookies are cooling, top them with the reamaining ½cup shortbread crumbs. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked strawberry shortcake cookies in an airtight container. Store at room temperature for up to 4 - 5 days.
Give your cookies a “cookie scoot.” Within the first 1 minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
Top the cookies with more shortbread crumbs. These strawberry short cake cookies look even more beautiful when topped with more of the baked shortbread crumbs. Make sure to top the cookies while they are still warm so the crumbs are more likely to stick to the cookie.
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