Strawberry Shortcake Cookies
Soft, sweet cookies featuring fresh strawberries and crunchy shortcake crumbs, tasting like shortcake in cookie form.
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.
Notes
Serve warm or at room temperature. Add whipped cream on top for a dessert feel and plate with fresh strawberries for color. Store cookies in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.