Delicious cookies that blend the flavors of classic strawberry shortcake with a fun cookie twist.

Scale

Preheat your oven to 300°F (150°C).
In a medium bowl, mix the ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ teaspoon baking powder, 4 tbsp oil, and ½ teaspoon clear vanilla extract until crumbly.
Spread the mixture onto a parchment-lined baking tray. Bake for 15-18 minutes, or until golden brown. Set aside to cool completely.
In a small bowl, toss together the diced strawberries and 1 teaspoon lemon juice; set aside.
In a mixing bowl, cream 12 tbsp butter, 1 cup light brown sugar, and ¼ cup granulated sugar for about three minutes until fluffy.
Incorporate 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract. Mix until just combined.
Add the flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt; mix until almost fully combined.
Gently fold in ½ cup of the cooled shortcake crumbs and the strawberries.
Using a medium (2-tablespoon) cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them apart. Press more shortcake crumbs onto the tops of each dough ball.
Chill the tray in the freezer for at least 2-3 hours or overnight for best results.
Preheat the oven to 350°F (180°C).
Bake the frozen cookies for 9-11 minutes for standard size, and 12-14 minutes for larger cookies until just golden brown on the edges.
Let cool on a wire rack for at least 15 minutes before serving.

Use room temperature butter and eggs for a smoother batter. Drain excess moisture from strawberries if needed.

Keywords: strawberry cookies, dessert, baking, summer treats, shortcake