Description
These Strawberry Shortcake Cookies combine buttery shortbread crumbs with fresh diced strawberries for a delightfully chewy and crumbly treat. The cookies are baked to a perfect golden brown, topped with crunchy baked shortbread crumbs, creating a luscious texture contrast that captures the classic flavors of strawberry shortcake in cookie form.
Ingredients
Scale
Shortbread Cookie Crumbs
- ⅓ cup (40 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon baking powder
- 3 tablespoons (46 ml) melted butter, cooled slightly
Strawberry Shortbread Cookies
- 2½ cups (300 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch)
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup diced fresh strawberries (about 5 – 7 strawberries)
Instructions
- Prepare Shortbread Crumbs: Preheat the oven to 325°F (163°C) and line a small baking sheet with parchment paper. Whisk together flour, granulated sugar, light brown sugar, and baking powder until combined. Gradually mix in melted butter with a fork until the mixture resembles a streusel or crumb topping.
- Bake Shortbread Crumbs: Spread the crumbs on the prepared baking sheet and bake for about 15 minutes until lightly golden brown. Allow to cool completely to room temperature before using. This yields about 1 cup of shortbread crumbs.
- Mix Dry Ingredients for Cookies: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Dice strawberries into small pieces roughly the size of mini chocolate chips, and pat dry if very juicy. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the cooled room temperature butter with granulated and light brown sugar for 2-3 minutes on medium speed. Mix in the egg, egg yolk, and vanilla extract until smooth. On low speed, gradually add the dry ingredients until mostly combined with a few streaks of flour remaining.
- Incorporate Crumbs and Strawberries: Mix in half (½ cup) of the cooled shortbread crumbs and diced strawberries by hand or on low speed until just combined. Cover and chill the dough for at least 2 to 3 hours to firm up.
- Preheat Oven for Baking Cookies: Preheat the oven to 375°F (190°C) about 20-30 minutes before baking. Line 1-2 large baking sheets with parchment paper.
- Scoop and Bake Cookies: Using a medium cookie scoop (2 tablespoons), form dough balls and place them 3 inches apart on the baking sheets. Bake for 10-12 minutes or until the cookie edges are set and lightly golden.
- Cool and Top Cookies: Allow cookies to cool on the baking sheet for 10 minutes. Top warm cookies with the remaining ½ cup of baked shortbread crumbs so they adhere properly. Transfer to a wire rack to cool completely before serving.
Notes
- Storage: Store baked cookies in an airtight container at room temperature for up to 4-5 days.
- Cookie Scoot Tip: Within one minute of removing cookies from the oven, gently reshape any uneven cookies using a large biscuit cutter wider than the cookies. Place the cutter over the cookie and nudge edges back into a round shape with a circular motion for a neater appearance.
- Topping Tip: For a beautiful finish, top the cookies with extra baked shortbread crumbs while they are still warm so the crumbs stick better and add a satisfying crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
