Strawberry Shortcake Cookies Recipe

Introduction

These Strawberry Shortcake Cookies capture the essence of the classic dessert in a soft, buttery cookie. Bursting with fresh strawberries and topped with crunchy shortcake crumbs, they’re perfect for a sweet treat anytime.

Ingredients

• 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
• 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
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup shortcake crumbs (from above recipe)

Instructions

1. Step 1: Preheat the oven to 300 F (150 C).
2. Step 2: In a medium bowl, combine ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ teaspoon baking powder, 4 tbsp oil, and ½ teaspoon vanilla extract until crumbs form. Spread crumbs evenly on a parchment-lined baking tray and bake for 15-18 minutes until golden. Let cool completely.
3. Step 3: In a small bowl, toss diced strawberries with lemon juice and set aside.
4. Step 4: Cream 12 tbsp unsalted butter with 1 cup light brown sugar and ¼ cup granulated sugar for 3 minutes until light and fluffy.
5. Step 5: Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract, mixing until just combined.
6. Step 6: Stir in 2 cups + 2 tbsp flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt until almost incorporated.
7. Step 7: Gently fold in ½ cup shortcake crumbs and the diced strawberries. If strawberries are very juicy, strain excess juice before mixing.
8. Step 8: Using a medium (2-tablespoon) cookie scoop, drop dough onto a parchment-lined baking sheet. Press more shortcake crumbs on top of each cookie. For larger cookies, use a 3-tablespoon scoop.
9. Step 9: Freeze the cookie tray for at least 2-3 hours, preferably overnight.
10. Step 10: Preheat the oven to 350 F (180 C).
11. Step 11: Bake frozen cookies spaced 2-3 inches apart for 9-11 minutes (standard size) or 12-14 minutes (large). Cookies are done when edges begin to turn golden brown.
12. Step 12: Optional: Press additional shortcake crumbs and diced strawberries onto tops of warm cookies.
13. Step 13: Cool cookies on a wire rack for at least 15 minutes before removing. Enjoy!

Tips & Variations

• If your strawberries are very juicy, draining the excess liquid before adding them prevents dough from becoming too wet.
• Use a cookie scoop for uniform size and even baking.
• For a dairy-free version, substitute butter with vegan butter and ensure sugars are vegan-friendly.
• Try folding in finely chopped nuts for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 1 month. Reheat gently in a warm oven for a few minutes to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best because they hold their texture and flavor better. If using frozen, thaw and drain well to remove excess moisture before adding to the dough.

Why do I need to freeze the cookie dough before baking?

Freezing helps the cookies hold their shape during baking and intensifies the flavors. It also helps prevent spreading, resulting in a soft, thick cookie.

Strawberry Shortcake Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, combining buttery shortbread crumbs, fresh diced strawberries, and a tender cookie base for a fresh and fruity treat. Perfectly soft and studded with juicy berries, they also feature a crunchy shortcake crumb topping for texture and extra flavor.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 33 minutes
• Total Time: 2 hours 49 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Strawberries

• ⅔ cup diced fresh strawberries
• 1 teaspoon lemon juice

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 + 2 tbsp all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup shortcake crumbs (from above recipe)

Instructions

1. Preheat Oven and Make Shortcake Crumbs: Preheat your oven to 300°F (150°C). In a medium bowl, mix granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla extract until crumbly. Spread onto a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Let cool completely before using.
2. Prepare Strawberries: In a small bowl, toss the diced fresh strawberries with lemon juice. Set aside. If strawberries are very juicy, strain excess juice before adding to dough to avoid sogginess.
3. Cream Butter and Sugars: In a mixing bowl, cream unsalted butter, light brown sugar, and granulated sugar together for about three minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract just until combined, being careful not to overmix.
5. Mix Dry Ingredients: In a separate bowl or together, combine all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add these dry ingredients into the wet mix, stirring until almost combined.
6. Fold in Shortcake Crumbs and Strawberries: Gently fold in half a cup of the cooled shortcake crumbs and the diced strawberries to the cookie dough, ensuring even distribution without crushing the berries.
7. Form Cookies and Add Toppings: Use a medium (2-tablespoon) cookie scoop to portion dough onto a parchment-lined baking sheet. Press remaining shortcake crumbs onto the tops of each dough ball for extra texture.
8. Chill Cookie Dough: Chill the tray of cookie dough balls in the freezer for at least 2-3 hours, but overnight chilling is best for optimal texture and flavor development.
9. Preheat Oven for Baking: Preheat your oven to 350°F (180°C) just before baking the cookies.
10. Bake Cookies: Bake frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size cookies or 12-14 minutes if using a large (3-tablespoon) scoop. Remove them when edges start to turn golden brown.
11. Optional Additional Toppings: After baking, press more shortcake crumbs and diced strawberries onto the tops if desired for added crunch and freshness.
12. Cool and Serve: Let the cookies cool on a wire rack for at least 15 minutes before removing to avoid breaking. Enjoy your fresh and delicious strawberry shortcake cookies!

Notes

• For best results, use room temperature butter and eggs to ensure proper creaming and dough texture.
• If strawberries are very juicy, strain the juice before adding to the dough to prevent sogginess.
• Use a scale or spoon and level method to measure flour accurately as slight variations can affect cookie texture.
• Chilling the cookie dough overnight improves flavor development and helps prevent spreading during baking.
• Cookie size can be adjusted using different scoop sizes; baking times will vary accordingly.

Keywords: Strawberry Shortcake Cookies, Fresh Strawberry Cookies, Shortbread Cookies, Summer Dessert, Fruit Cookies