Strawberry Shortcake Cookies
Delightful cookies that combine the classic flavors of summer with fresh strawberries and a crumbly shortcake texture.
Ingredients
Base Ingredients
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
Cookie Dough Ingredients
- 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 See notes for measuring flour.
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from the base recipe)
Strawberry Addition
- ⅔ cup diced fresh strawberries Toss with lemon juice to enhance sweetness.
- 1 teaspoon lemon juice
Instructions
Preparation
- Gather all ingredients and ensure butter is at room temperature.
- Dice strawberries and toss with lemon juice.
Cook the Base
- In a medium bowl, combine granulated sugar, light brown sugar, all-purpose flour, baking powder, canola oil, and clear vanilla extract until crumbly.
- Spread mixture onto a parchment-lined baking tray.
Bake the Base
- Preheat oven to 300°F (150°C) and bake for 15-18 minutes until golden brown.
- Let cool completely before breaking into crumbs.
Prepare Strawberry Mixture
- While the base cools, combine the diced strawberries with lemon juice in a bowl.
Cream the Butters and Sugars
- In a mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar for about three minutes until light and fluffy.
Incorporate Eggs
- Add the whole egg and egg yolk along with vanilla extract, mixing until just combined.
Combine Dry Ingredients
- In a separate bowl, mix together flour, baking soda, fine sea salt, and remaining baking powder.
- Gradually add to the wet mixture until just combined.
Fold in Additions
- Gently fold in shortcake crumbs and marinated strawberries, ensuring not to overmix.
Scoop the Dough
- Using a cookie scoop, place dough on a parchment-lined baking sheet, spaced 2-3 inches apart.
Chill the Dough
- Chill in the freezer for at least 2-3 hours or overnight.
Preheat and Bake
- Preheat oven to 350°F (180°C) and bake for 9-11 minutes for standard cookies, or 12-14 minutes for larger cookies.
Finishing Touches
- After baking, add more shortcake crumbs or press diced strawberries onto warm cookies.
- Let cool on a wire rack for at least 15 minutes before serving.
Notes
To keep cookies fresh, store in an airtight container at room temperature for up to one week. Freeze for later enjoyment. For variations, consider adding chocolate chips or nuts.