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Strawberry Shortcake Cookies

Delightful cookies that combine the freshness of juicy strawberries with the essence of buttery shortcake, perfect for any gathering or cozy night at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the shortcake crumbs
  • 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
For the cookie dough
  • 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 all-purpose flour
  • 2 tbsp all-purpose flour additional for mixing
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ cup diced fresh strawberries
  • 1 teaspoon lemon juice to toss with strawberries
  • ½ cup shortcake crumbs for cookie topping

Method
 

Preparation of shortcake crumbs
  1. Preheat the oven to 300°F (150°C).
  2. In a medium bowl, combine the granulated sugar, light brown sugar, 6 tablespoons of all-purpose flour, baking powder, canola oil, and clear vanilla extract. Stir until crumbs form.
  3. Spread the crumb mixture evenly on a parchment-lined baking tray and bake for 15-18 minutes or until golden brown, stirring halfway through for even cooking.
  4. Allow to cool completely before using.
Preparation of cookie dough
  1. In a small bowl, toss the diced strawberries with the lemon juice and set aside.
  2. In a mixing bowl, cream together 12 tablespoons of unsalted butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until the mixture is light and fluffy.
  3. Add in the large egg, egg yolk, and the vanilla extract, mixing until just combined.
  4. Gradually mix in the 2 cups + 2 tablespoons of all-purpose flour, baking powder, baking soda, and fine sea salt until almost combined.
  5. Gently fold in ½ cup of the shortcake crumbs and the chopped strawberries.
Baking the cookies
  1. Using a medium (2-tablespoon) cookie scoop, place dough portions onto another parchment-lined baking sheet.
  2. Press more shortcake crumbs onto the tops of each dough ball.
  3. Chill the tray in the freezer for at least 2-3 hours, or overnight for the best results.
  4. After the chilling period, preheat your oven again to 350°F (180°C).
  5. Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard-size cookies, or 12-14 minutes for large bakery-style cookies.
  6. The cookies are ready when the edges just begin to turn golden brown.
  7. To enhance presentation, press more shortcake crumbs and additional diced strawberries into the tops of the cookies immediately after removing them from the oven.
  8. Let the tray cool on a wire rack for at least 15 minutes before attempting to remove the cookies.

Notes

For the best experience, serve these cookies warm or at room temperature. Store in an airtight container for up to 5 days or freeze for up to three months. Consider using parchment paper to prevent sticking. Add a splash of almond extract or zest for twist.