When summer arrives, there’s nothing quite like the joy of indulging in fresh strawberries. Enter Strawberry Shortcake Cookies—a delightful fusion of a classic summer favorite with the charm of a cookie. These cookies come together with bright and juicy strawberries nestled in a soft, buttery dough, topped with a delightful shortcake crumble. With their sweet and slightly tangy flavor, they are perfect for summer picnics, family gatherings, or simply satisfying your sweet tooth.
Why You’ll Love This Dish
Why aim for the same old cookies when you can create Strawberry Shortcake Cookies? Not only do these cookies evoke the essence of a traditional strawberry shortcake, but they also take far less time to make. They are wonderfully adaptable; you can whip them up for casual family snack time, elegant afternoon tea, or to impress guests at your next barbecue. Plus, with the allure of fresh strawberries, they certainly make for an Instagram-worthy treat.
"These cookies had the delightful taste of summer! I’d never think of combining strawberries with cookies, but it totally works!" — A happy recipe enthusiast
The Cooking Process Explained
Making these Strawberry Shortcake Cookies is a breeze! You’ll start by creating a crumble topping, which adds an irresistible texture. Then, you’ll prepare a soft dough that complements the sweetness of the strawberries. The best part? Chilling the dough prior to baking ensures that your cookies stay thick and chewy while showcasing crispy edges. Here’s how it all comes together:
- Preheat your oven to 300°F (150°C).
- Whisk together the sugar and flour for the crumble and bake until golden.
- Toss diced strawberries in lemon juice for a hint of brightness.
- Cream the butter and sugars until fluffy, then mix in your eggs and vanilla.
- Gradually fold in the remaining dry ingredients and fresh strawberries.
- Scoop, chill, and bake to perfection!
What You’ll Need
Gather these items to whip up a delightful batch of Strawberry Shortcake Cookies:
- ¾ cup granulated sugar (divided)
- 1 tbsp light brown sugar (packed)
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 tbsp canola or vegetable oil
- 1 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)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- ½ cup shortcake crumbs (for topping)
Feel free to substitute canola oil with coconut oil for a healthier option. Ensure your strawberries are fresh for optimal flavor!
Step-by-Step Instructions
Let’s get those cookies baking with these straightforward directions:
- Preheat oven: Set it to 300°F (150°C).
- Make the crumble: In a medium bowl, whisk together ¼ cup granulated sugar, light brown sugar, 6 tbsp flour, and ½ teaspoon baking powder. Stir in the oil and clear vanilla extract until the mixture resembles a crumbly texture.
- Bake the crumble: Spread this mixture evenly on a parchment-lined baking tray and bake for 15-18 minutes until it turns golden brown. Cool completely.
- Prepare strawberries: In a small bowl, toss diced strawberries with lemon juice and let them sit.
- Cream butter and sugars: In a mixing bowl, beat softened butter with 1 cup light brown sugar and ¼ cup granulated sugar on medium speed for about three minutes until light and fluffy.
- Add eggs and vanilla: Mix in the egg, egg yolk, and 1 teaspoon vanilla extract until just combined.
- Combine dry ingredients: Gradually add in the remaining flour, baking powder, baking soda, and salt until the dough is nearly combined.
- Fold in strawberries: Gently incorporate ½ cup of the shortcake crumbs and the diced strawberries. If your strawberries are very juicy, consider draining some of the excess juice.
- Portioning: Use a medium (2-tablespoon) cookie scoop to drop the dough onto a parchment-lined baking sheet, leaving space between each scoop. For larger cookies, opt for a 3-tablespoon scoop.
- Press crumbs: Sprinkle additional shortcake crumbs onto the tops of each dough ball for extra crunch.
- Chill the dough: Freeze the tray for at least 2-3 hours or overnight for best results.
- Preheat oven again: Set the oven to 350°F (180°C).
- Bake the cookies: Bake the chilled cookies for 9-11 minutes for standard size or 12-14 minutes for larger cookies. Look for lightly golden edges and a soft center.
- Optional extra topping: After baking, press some shortcake crumbs and more diced strawberries onto the tops of each cookie if desired.
- Cooling time: Allow cookies to cool on a wire rack for at least 15 minutes before serving.
Best Ways to Enjoy It
Served warm, these Strawberry Shortcake Cookies shine brilliantly as a standalone treat. However, you can elevate the experience by serving them with whipped cream on the side for dipping or even drizzling a touch of chocolate sauce over them. For a complete summer dessert spread, pair these cookies with a scoop of vanilla ice cream or a refreshing glass of iced tea.
Storage and Reheating Tips
To keep your Strawberry Shortcake Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing them: place the cooled cookies in a freezer-safe bag and freeze for up to three months. When it’s time to enjoy again, simply thaw them at room temperature or warm them in a 350°F (180°C) oven for a few minutes until heated through.
Pro Chef Tips
To achieve the best results with your Strawberry Shortcake Cookies, consider these helpful tips:
- Chill longer: The longer you chill the dough, the thicker your cookies will be, preventing them from spreading too much while baking.
- Juicy strawberries?: If your strawberries are super juicy, straining the excess liquid before mixing them in will ensure the cookies don’t become soggy.
- Experiment with flavors: Don’t shy away from adding a pinch of cinnamon or nutmeg for an aromatic twist in the dough.
Creative Twists
Looking to switch things up? Here are some variations to consider:
- Berry Mix-Up: Substitute fresh strawberries with blueberries or raspberries for a berry blend.
- Citrus Zest: Add orange or lemon zest for an extra zing that complements the strawberries beautifully.
- Gluten-Free Option: Use a gluten-free flour blend to cater to dietary needs without sacrificing taste.
Common Questions
How long does it take to prepare these cookies?
You can expect about 20-30 minutes of active prep time, plus several hours for chilling the dough.
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries yield the best results, thawed frozen strawberries can work. Just be sure to drain any excess moisture before adding them to the dough.
How should I store these cookies?
Store them in an airtight container at room temperature for up to five days, or freeze for up to three months. Just thaw or reheat them before enjoying!
Now that you know how to create these delectable Strawberry Shortcake Cookies, it’s time to gather your ingredients and get started on this delightful baking adventure! Enjoy every crumb of your creation!
Print
Strawberry Shortcake Cookies
- Total Time: 120 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful fusion of classic strawberry shortcake and cookies, featuring fresh strawberries in a soft, buttery dough topped with a shortcake crumble.
Ingredients
- ¾ cup granulated sugar (divided)
- 1 tbsp light brown sugar (packed)
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 tbsp canola or vegetable oil
- 1 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)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- ½ cup shortcake crumbs (for topping)
Instructions
- Preheat oven to 300°F (150°C).
- In a medium bowl, whisk together ¼ cup granulated sugar, light brown sugar, 6 tbsp flour, and ½ teaspoon baking powder. Stir in the oil and clear vanilla extract until crumbly.
- Spread the crumble mixture on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Cool completely.
- Toss diced strawberries with lemon juice and let sit.
- In a mixing bowl, beat softened butter with 1 cup light brown sugar and ¼ cup granulated sugar on medium speed for 3 minutes until fluffy.
- Add in egg, egg yolk, and 1 teaspoon vanilla extract; mix until combined.
- Gradually mix in remaining flour, baking powder, baking soda, and salt until nearly combined.
- Gently fold in ½ cup shortcake crumbs and diced strawberries.
- Scoop dough onto a parchment-lined baking sheet, leaving space between each scoop. Press additional shortcake crumbs on top.
- Chill the tray in the freezer for at least 2-3 hours.
- Preheat oven to 350°F (180°C).
- Bake chilled cookies for 9-11 minutes for standard size, or 12-14 minutes for larger cookies.
- Optional: Press more shortcake crumbs and diced strawberries on top after baking.
- Cool cookies on a wire rack for at least 15 minutes before serving.
Notes
For best results, chill the dough longer for thicker cookies. Use fresh strawberries for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, strawberry, summer dessert, shortcake