Description
Delight in these tender and buttery Strawberry Shortcake Cookies, featuring a crumbly shortbread base combined with fresh strawberries for a sweet, summery flavor. These cookies are perfect for a charming dessert or an afternoon treat that brings the classic taste of strawberry shortcake into a convenient cookie form.
Ingredients
Scale
Shortbread Cookie Crumbs
- ⅓ cup (40 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon baking powder
- 3 tablespoons (46 ml) melted butter, cooled slightly
Strawberry Shortbread Cookies
- 2½ cups (300 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch)
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup diced fresh strawberries (about 5 – 7 strawberries)
Instructions
- Prepare Shortbread Cookie Crumbs: In a bowl, combine ⅓ cup flour, ¼ cup granulated sugar, 1 tablespoon light brown sugar, and ¼ teaspoon baking powder. Stir in the melted butter until evenly incorporated. Set aside to use as a crumb topping later.
- Mix Dry Ingredients: In a separate large bowl, whisk together 2½ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This will be the base dry mixture for the cookie dough.
- Cream Butter and Sugars: Using a mixer, beat ¾ cup unsalted butter with ¾ cup light brown sugar and ½ cup granulated sugar until fluffy and light in color. This step ensures a tender, sweet cookie texture.
- Add Eggs and Vanilla: Beat in 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract into the creamed butter mixture until smooth and well combined, creating the cookie batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined without overmixing. This maintains a tender crumb.
- Fold in Strawberries: Gently fold ¾ cup diced fresh strawberries into the dough, distributing evenly without smashing them to keep bursts of fresh strawberry in each cookie.
- Shape and Add Crumbs: Using a cookie scoop or spoon, drop dollops of cookie dough onto a prepared baking sheet lined with parchment paper. Sprinkle each cookie generously with the shortbread cookie crumbs prepared earlier.
- Bake the Cookies: Bake cookies in a preheated oven at 350°F (175°C) for approximately 12-15 minutes, or until the edges are light golden and set but centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, firm strawberries to avoid excess moisture which can make the dough too wet.
- Make sure butter is cool to the touch but still soft to achieve the best creaming results.
- Do not overmix the dough after adding flour to keep the cookies tender.
- Cookies will appear soft when taken out but will firm up as they cool.
- For enhanced flavor, chill the dough for 30 minutes before baking.
Keywords: Strawberry shortcake cookies, shortbread cookies, summer cookies, fresh strawberry cookies, homemade cookies, dessert cookies