Description
Strawberry Shortcake Cookies are the perfect blend of fruity sweetness and buttery richness, capturing the essence of summer in a delightful cookie. Made with fresh strawberries and shortcake crumbs, these cookies are quick to prepare and ideal for any occasion—from casual snacks to festive gatherings. Each bite offers a burst of flavor that is sure to please your palate. Enjoy them on their own or dress them up with toppings like whipped cream or chocolate drizzle for even more indulgence. This simple yet delicious cookie recipe will quickly become a favorite in your household!
Ingredients
Scale
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- 1/2 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
- 1/2 cup shortcake crumbs
Instructions
- Preheat the oven to 300°F (150°C).
- Make shortcake crumbs by mixing together the granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract until crumbs form. Spread this mixture onto a parchment-lined baking tray and bake for about 15–18 minutes or until golden brown. Allow it to cool completely before using it in your cookie dough.
- In a small bowl, toss the diced strawberries with lemon juice and set aside.
- In a mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar for three minutes until light and fluffy.
- Add in one large egg, one large egg yolk, and one teaspoon of vanilla extract. Mix until just combined.
- To the creamed mixture, add the all-purpose flour, baking powder, baking soda, and fine sea salt. Mix until almost combined; do not overmix.
- Gently fold in half a cup of the shortcake crumbs and chopped strawberries.
- Using a medium cookie scoop, scoop dollops of cookie dough onto a parchment-lined baking sheet and press more shortcake crumbs on top of each dough ball.
- Chill the tray in the freezer for at least two to three hours before preheating the oven to 350°F (180°C).
- Bake the cookies spaced about two to three inches apart for about nine to eleven minutes until the edges start turning golden brown.
- After baking, consider pressing more shortcake crumbs into each cookie's top along with extra diced strawberries if desired.
- Allow the tray to cool on a wire rack for at least fifteen minutes before removing each cookie.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg