Strawberry shortcake cookies combine the delightful flavors of fresh strawberries and the subtle sweetness of a cookie, creating a unique twist on a classic dessert. These cookies are soft, buttery, and bursting with strawberry goodness, making them the perfect treat for any occasion. Whether you’re enjoying them with afternoon tea or sharing them at a summer picnic, these cookies are sure to please your taste buds and impress your friends.
Why We Love This Strawberry Shortcake Cookies Recipe
This strawberry shortcake cookie recipe is beloved for many reasons. Firstly, it captures the essence of strawberry shortcake in a handheld format, allowing you to savor the rich flavors without the need for slices or plates. The combination of strawberries, buttery dough, and a crumbly layer adds depth and texture to every bite. Plus, these cookies are incredibly easy to make, marrying simplicity with scrumptiousness. They are also versatile, meaning you can serve them warm from the oven or at room temperature, making them perfect for various occasions. Moreover, the recipe lends itself well to customization, allowing you to insert your favorite flavors alongside strawberries. With such appealing qualities, it’s no wonder these cookies have a permanent place in many dessert repertoires.
Ingredients for Strawberry Shortcake Cookies
To create your delightful strawberry shortcake cookies, you will need the following ingredients:
List of ingredients with measurements
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar (packed)
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoons canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tablespoons 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 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from an earlier recipe)
How to Make Strawberry Shortcake Cookies Directions
Begin your baking journey by preparing your baking environment. Start by preheating your oven to 300°F (150°C). This careful step ensures even baking throughout your cookies. In a medium bowl, combine ¼ cup of granulated sugar, 1 tablespoon of light brown sugar, 6 tablespoons of flour, and ½ teaspoon of baking powder. To this blend, add the 4 tablespoons of canola or vegetable oil along with the ½ teaspoon of clear vanilla extract. Mix these ingredients until they become crumbly, which means they’re ready for the next step.
Next, spread this mixed crumbly mixture onto a parchment-lined baking tray. Place it in the oven and bake for 15 to 18 minutes or until it turns a lovely golden brown. Let it cool while you continue with the cookie dough.
Now, let’s focus on the cookie base. In a large bowl, cream together the 12 tablespoons of softened butter, 1 cup of packed light brown sugar, and ¼ cup of granulated sugar. Mix these until the blend becomes light and fluffy, which typically takes a few minutes. Once you reach this stage, incorporate the large egg, the egg yolk, and 1 teaspoon of vanilla extract. Ensure everything is well combined.
In a separate bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon of fine sea salt, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Gradually mix this dry mixture into the wet ingredients you prepared earlier. Be gentle during this step to maintain a tender cookie texture. Once combined, fold in the crumb mixture you baked earlier along with the diced strawberries tossed in 1 teaspoon of lemon juice. This adds a zingy taste to the cookie dough.
Now comes the crucial step of shaping your cookies. Scoop the dough onto a parchment-lined baking sheet. Leave ample space between each cookie as they will spread while baking. Once all your cookies are scooped, chill the tray in the fridge for about 2 to 3 hours. This chilling period allows flavors to meld and enhances the texture.
Preheat your oven to 350°F (180°C). Retrieve your chilled cookie dough and place them in the oven. Bake them for 9 to 11 minutes or until the edges appear golden brown. It’s essential to keep an eye on them to avoid over-baking. After removing them from the oven, let them cool on a wire rack for at least 15 minutes before serving.
How to Serve Strawberry Shortcake Cookies
Serving strawberry shortcake cookies can be as delightful as baking them. You can enjoy these cookies fresh from the oven while they are still warm, which enhances their mouthwatering aroma. Pair these cookies with a dollop of whipped cream on top for an extra creamy texture that mimics a traditional strawberry shortcake. Serving them with fresh strawberries on the side not only enhances the presentation but also gives your guests a chance to experience that burst of flavor from fresh fruit.
For a casual gathering, these cookies can be arranged on a beautiful platter, garnished with a sprinkle of powdered sugar or a drizzle of vanilla glaze for an elegant touch. If you’re enjoying them at a picnic or outdoor gathering, consider placing them in a fun container that keeps them fresh. Don’t forget to pair your cookies with a comforting beverage like herbal tea or coffee. These pairings will take your snack time to a whole new level.
Expert Tips: Strawberry Shortcake Cookies
To achieve the best strawberry shortcake cookies, here are some expert tips you should consider:
- Use Fresh Strawberries: The quality of your strawberries will significantly impact the flavor of your cookies. Look for ripe and sweet strawberries for that perfect burst of flavor.
- Chill the Dough: The chilling step is crucial for keeping your cookies from spreading too much. It helps maintain their shape and enhances the texture, making them softer and chewier.
- Measure Your Ingredients Accurately: Baking is a science, and precise measurements are essential for consistent results. Use a kitchen scale or measuring cups to ensure accuracy.
- Experiment with Add-ins: While strawberries are the star of this recipe, consider adding a handful of white chocolate chips or chopped nuts to create interesting flavor combinations.
- Don’t Over-bake: Keep a close eye on your cookies as they bake. As soon as the edges are golden, remove them. They will continue to firm up as they cool on the baking rack.
How to Store Strawberry Shortcake Cookies
Storing your strawberry shortcake cookies properly ensures that they remain fresh and delicious. After they’re fully cooled, you can place them in an airtight container. If you need to stack them, consider inserting parchment paper between layers to prevent sticking. These cookies can stay fresh at room temperature for about 3 days.
If you wish to store them longer, consider freezing them. To freeze, make sure they’re completely cool, then place the cookies in a single layer on a baking sheet until frozen solid. After freezing, transfer them to a freezer-safe container or a zip-top bag. They can last in the freezer for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked feeling.
Variations of Strawberry Shortcake Cookies
While the classic version of strawberry shortcake cookies is delicious on its own, you can unleash your creativity with some exciting variations:
- Lemon Zest: Add a teaspoon of fresh lemon zest to the dough for a zesty twist that pairs beautifully with strawberries and enhances their flavor.
- Chocolate Chips: If you’re a chocolate lover, consider mixing in some chocolate chips for a delightful contrast to the fruity cookies.
- Peach Shortcake Cookies: Swap out strawberries for diced fresh peaches for a seasonal twist. Peaches provide sweetness and moisture, making a wonderful alternative.
- Nutty Flavors: Add chopped nuts like almonds or pecans for an extra crunch and a nutty flavor that complements the strawberries beautifully.
- Different Berries: You can also use blueberries, raspberries, or blackberries in place of strawberries. Each berry will bring a unique character to the cookies.
FAQ
What are strawberry shortcake cookies?
Strawberry shortcake cookies are a delightful dessert that combines the flavors of shortcake and fresh strawberries in a soft, chewy cookie form.
How do I make my strawberry shortcake cookies stay soft?
Ensure not to over-bake the cookies and store them properly in an airtight container after cooling to keep them soft and fresh.
Can I use frozen strawberries for this recipe?
While fresh strawberries are preferred, frozen strawberries can be used; just ensure to thaw and drain excess moisture before adding them to the dough.
How long do strawberry shortcake cookies last?
When stored in an airtight container at room temperature, they can last for about 3 days. For longer storage, consider freezing them.
Can I customize the flavors in strawberry shortcake cookies?
Absolutely! You can experiment by adding different fruits, nuts, or even chocolates to tailor the cookie to your taste preferences.
Strawberry Shortcake Cookies
Ingredients
Crumb Mixture
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar (packed)
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoons canola or vegetable oil
- ½ teaspoon clear vanilla extract
Cookie Dough
- 12 tablespoons 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 all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- ½ cup shortcake crumbs (from an earlier recipe)
Instructions
Prepare the Crumb Mixture
- Preheat your oven to 300°F (150°C).
- In a medium bowl, combine ¼ cup of granulated sugar, 1 tablespoon of light brown sugar, 6 tablespoons of flour, and ½ teaspoon of baking powder.
- Add 4 tablespoons of canola or vegetable oil and ½ teaspoon of clear vanilla extract. Mix until crumbly.
- Spread the mixture onto a parchment-lined baking tray and bake for 15 to 18 minutes or until golden brown. Let cool.
Prepare the Cookie Base
- Cream together 12 tablespoons of softened butter, 1 cup of packed light brown sugar, and ¼ cup of granulated sugar until light and fluffy.
- Add 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix until well combined.
- In another bowl, whisk together 2 cups plus 2 tablespoons of flour, 1 teaspoon of fine sea salt, 1 teaspoon of baking soda, and ½ teaspoon of baking powder.
- Gradually combine the dry mixture into the wet ingredients, being gentle to maintain tenderness.
- Fold in the crumb mixture and diced strawberries tossed in 1 teaspoon of lemon juice.
Shape and Bake the Cookies
- Scoop the dough onto a parchment-lined baking sheet, ensuring enough space between cookies.
- Chill the tray in the fridge for 2 to 3 hours.
- Preheat your oven to 350°F (180°C).
- Bake the cookies for 9 to 11 minutes until the edges are golden brown.
- Let cool on a wire rack for at least 15 minutes before serving.
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