why make this recipe
Strawberry Shortcake Cookies are a delightful treat that combines the sweetness of strawberries with the richness of butter and white chocolate. They are perfect for sharing with friends and family or enjoying as a special dessert after dinner. These cookies have a soft, chewy texture and a burst of fruity flavor, making them a must-try for any cookie lover. Plus, they are easy to make and use simple ingredients that you might already have in your kitchen!
how to make Strawberry Shortcake Cookies
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup roughly chopped strawberries
- 4 ounces white chocolate bar, roughly chopped, divided
- 2 tablespoons light brown sugar
- 2 tablespoons ground freeze-dried strawberries, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons salted butter, frozen for 10 minutes
Directions:
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract, then add the egg and beat until fully combined.
- Gradually stir in the dry ingredients until well combined.
- Fold in the chopped strawberries and white chocolate.
- For the crumble topping, mix the brown sugar, flour, and 1 1/2 tablespoons of freeze-dried strawberries. Grate in the slightly frozen butter and mix until crumbly.
- Drop tablespoon-sized cookie dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Roll the tops in the crumble and sprinkle the remaining topping over each dough mound.
- Bake for 12-14 minutes, or until the edges are golden and the centers are set.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
- Melt the remaining white chocolate and mix it with the remaining freeze-dried strawberries. Drizzle this mix over the cooled cookies and let it set.
- Store the cookies in an airtight container with wax paper between layers.
how to serve Strawberry Shortcake Cookies
Serve these delicious cookies warm or at room temperature as a sweet snack or dessert. They pair wonderfully with a glass of milk or a cup of tea. You can place them on a platter for a lovely presentation if you’re entertaining guests. For an extra touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
how to store Strawberry Shortcake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. If you want to keep them for a longer time, you can place them in the freezer. Just make sure to separate each layer with wax paper to prevent sticking. They can last up to 3 months in the freezer.
tips to make Strawberry Shortcake Cookies
- Make sure your butter is at room temperature for easy mixing.
- Use fresh strawberries for the best flavor, but you can also use freeze-dried strawberries if fresh are not available.
- If you find the dough too sticky, you can chill it in the refrigerator for 30 minutes before baking.
variation
You can experiment with this recipe by adding different mix-ins like chopped nuts, or swapping the white chocolate for dark chocolate. You can also use different fruits, such as blueberries or raspberries, to give the cookies a unique twist.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to the dough.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are golden and the centers appear set. They will continue to firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temperature for a few minutes before scooping it out.
Strawberry Shortcake Cookies
Ingredients
Method
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract, then add the egg and beat until fully combined.
- Gradually stir in the dry ingredients until well combined.
- Fold in the chopped strawberries and white chocolate.
- For the crumble topping, mix the brown sugar, flour, and 1 1/2 tablespoons of freeze-dried strawberries.
- Grate in the slightly frozen butter and mix until crumbly.
- Drop tablespoon-sized cookie dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Roll the tops in the crumble and sprinkle the remaining topping over each dough mound.
- Bake for 12-14 minutes, or until the edges are golden and the centers are set.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
- Melt the remaining white chocolate and mix it with the remaining freeze-dried strawberries. Drizzle this mix over the cooled cookies and let it set.