introduction
Strawberry Shortcake Cookies are soft, sweet cookies with bits of fresh strawberry and crunchy shortcake crumbs. They taste like a small shortcake in cookie form. If you like classic shortcake, see best strawberry shortcake ideas for more ideas and tips.
why make this recipe
These cookies are easy to share. They use fresh strawberries for real fruit flavor. The shortcake crumbs give a nice crunch. You can make the shortcake crumbs ahead and keep dough in the freezer. They bake into soft, bakery-style cookies.
how to make Strawberry Shortcake Cookies
Follow the shortcake crumb recipe first, then make the cookie dough with fresh strawberries and the crumbs. Chill the dough so the cookies hold their shape, then bake until the edges turn light brown.
Ingredients :
¼ cup granulated sugar, 1 tbsp light brown sugar (packed), 6 tbsp all-purpose flour, 1/2 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 (see notes below for measuring flour), 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1/2 cup shortcake crumbs (from above recipe)
Directions :
Preheat the oven to 300 F/150 C.
In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
In a small bowl, toss the strawberries and lemon juice together. Set aside.
In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract until just combined.
Mix in the flour, baking powder, baking soda, and salt until almost combined.
Then, gently fold in 1/2 cup of the shortcake crumbs (reserving the rest for the tops of the cookies) and chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!
Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.You can also use a large (3-tablespoon) cookie scoop for large bakery-style cookies!
Chill the tray in the freezer for at least 2-3 hours, overnight is best!
Then preheat the oven to 350 F/180 C.
Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You will know they are done when the edges are just starting to turn golden brown.
After baking, you can press more shortcake crumbs into the top and more diced strawberries if desired.
Let the tray cool on a wire rack for at least 15 minutes before removing each one, then enjoy!
how to serve Strawberry Shortcake Cookies
Serve warm or at room temperature. Add a small spoon of whipped cream on top for a dessert feel. Plate them with fresh strawberries on the side for color.
how to store Strawberry Shortcake Cookies
Keep cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Strawberry Shortcake Cookies
- Use firm, ripe strawberries. Too juicy berries can make dough wet.
- If strawberries are juicy, drain them first.
- Chill dough well. Frozen dough keeps cookie shape while baking.
- Measure flour by spooning into the cup and leveling off.
- Press crumbs on top before baking and again after baking for extra crunch.
variation (if any)
- Add white chocolate chips for extra sweetness.
- Swap lemon juice for a splash of orange juice for a different citrus note.
- Use frozen strawberries that are well drained if fresh berries are not available.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well before folding into the dough.
Q: Can I make the shortcake crumbs ahead?
A: Yes. Make the crumbs and store them in an airtight container for up to 2 days.
Q: Will the cookies spread in the oven?
A: If you chill the dough well and use a cookie scoop, they should hold shape and not spread too much.
Q: Can I bake at a different temperature?
A: The recipe uses a two-step heat method: the crumbs bake at 300 F, then cookies at 350 F. Changing temps may change texture.
Conclusion
These Strawberry Shortcake Cookies are a sweet, simple treat that blends fresh fruit and crumbly shortcake. For the original inspiration and full recipe details, check the Spoon Fork Bacon Strawberry Shortcake Cookies recipe.
Strawberry Shortcake Cookies
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 Cookies
- ⅔ cup diced fresh strawberries Use firm, ripe strawberries.
- 1 teaspoon lemon juice Can be swapped with orange juice for a citrus note.
- 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 Refer to notes for measuring flour.
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe) Reserve some for topping.
Instructions
Preparation of Shortcake Crumbs
- Preheat the oven to 300 F (150 C).
- In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
Preparation of Cookie Dough
- In a small bowl, toss the strawberries and lemon juice together. Set aside.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Mix in the flour, baking powder, baking soda, and salt until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!
- Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
- Chill the tray in the freezer for at least 2-3 hours (overnight is best).
Baking
- Preheat the oven to 350 F (180 C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You will know they are done when the edges are just starting to turn golden brown.
- After baking, you can press more shortcake crumbs into the top and more diced strawberries if desired.
- Let the tray cool on a wire rack for at least 15 minutes before removing each one.