Strawberry Shortcake Cookies
Soft, buttery cookies bursting with the delightful flavors of fresh strawberries, offering a unique twist on a classic dessert.
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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Notes
Serve cookies warm with whipped cream and fresh strawberries. Consider dusting with powdered sugar or drizzling with vanilla glaze for presentation. Pair with herbal tea or coffee.