Why Make This Recipe
Strawberry Shortcake Cookies are a delightful treat that brings together the sweetness of strawberries and the comforting flavors of cookies. They are perfect for any occasion, from casual gatherings to festive celebrations. These cookies not only taste amazing but also look beautiful when served, making them a great choice for impressing friends and family.
How to Make Strawberry Shortcake Cookies
Ingredients
- 3 cups fresh hulled chopped strawberries
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon lemon juice
- 1/2 cup all purpose flour (for crumb topping)
- 2 tablespoons granulated sugar (for crumb topping)
- 1 tablespoon packed light brown sugar (for crumb topping)
- 3 tablespoons salted butter, melted and cooled (or unsalted with a pinch of salt for crumb topping)
- 1/2 cup unsalted butter, softened (for cookie dough)
- 1/2 cup granulated sugar (for cookie dough, plus extra for rolling)
- 1/4 cup packed light brown sugar (for cookie dough)
- 1 teaspoon pure vanilla extract (for cookie dough)
- 1 large egg (for cookie dough)
- 1 1/3 cups all purpose flour (for cookie dough)
- 1/2 teaspoon baking soda (for cookie dough)
- 1/2 teaspoon baking powder (for cookie dough)
- 1/4 teaspoon salt (for cookie dough)
- 1/2 cup powdered sugar (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
- 1 tablespoon heavy whipping cream (for glaze)
- Milk (to thin the glaze)
Directions
- To make the strawberry compote, combine strawberries, sugar, corn starch, and lemon juice in a saucepan. Cook over medium heat for 5-8 minutes until thickened. Chill for 1 hour.
- For the cookie dough, beat softened butter, both sugars, and vanilla until fluffy. Add egg. Mix dry ingredients and combine with butter mixture, then refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Prepare cookie sheets with parchment paper.
- For the crumb topping, combine flour and sugars. Add melted butter until it becomes clumpy. Bake at 350°F for 12-15 minutes until golden. Cool.
- Bake the cookies by scooping dough and rolling in sugar. Space out on sheets and bake for 11-13 minutes. Make indents in the center while cooling.
- For the glaze, whisk powdered sugar, cream, and vanilla until smooth. Adjust with milk.
- Assemble cookies by filling indents with strawberry compote, topping with crumb topping, and drizzling with glaze. Serve immediately or store in an airtight container for up to 4 days.
How to Serve Strawberry Shortcake Cookies
Serve these cookies fresh out of the oven or at room temperature. They are great as a snack or dessert. You can also pair them with whipped cream or vanilla ice cream for an extra special treat.
How to Store Strawberry Shortcake Cookies
To keep your cookies fresh, store them in an airtight container. They can last up to 4 days at room temperature. If you want to keep them longer, consider freezing them. Just wrap each cookie tightly and place them in a freezer bag.
Tips to Make Strawberry Shortcake Cookies
- Use fresh strawberries for the best flavor.
- Chill the dough to help the cookies keep their shape while baking.
- Don’t skip the glaze; it adds a lovely sweetness to the cookies.
- Adjust the thickness of the glaze by adding more milk if needed.
Variation
You can add chocolate chips or nuts to the cookie dough for a different flavor. If you want to make these cookies vegan, substitute butter with a plant-based alternative and use flax eggs instead of real eggs.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before use to avoid excess moisture.
2. How can I make the cookies less sweet?
You can reduce the amount of sugar in the dough and glaze according to your taste.
3. Can I make the strawberry compote ahead of time?
Absolutely! You can make the strawberry compote a day in advance and store it in the refrigerator until you are ready to assemble the cookies.
Strawberry Shortcake Cookies
Ingredients
For the Strawberry Compote
- 3 cups fresh hulled chopped strawberries Use fresh strawberries for best flavor.
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon lemon juice
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar Plus extra for rolling.
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Crumb Topping
- 1/2 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon packed light brown sugar
- 3 tablespoons salted butter, melted and cooled Or unsalted with a pinch of salt.
For the Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream
- Milk to thin Milk to thin the glaze Use as needed.
Instructions
Preparation of Strawberry Compote
- Combine strawberries, sugar, corn starch, and lemon juice in a saucepan. Cook over medium heat for 5-8 minutes until thickened. Chill for 1 hour.
Preparation of Cookie Dough
- Beat softened butter, both sugars, and vanilla until fluffy. Add the egg and mix well.
- Mix dry ingredients and combine with butter mixture, then refrigerate for 30 minutes.
Crumb Topping
- Preheat oven to 350°F (175°C) and prepare cookie sheets with parchment paper.
- Combine flour and sugars. Add melted butter until it becomes clumpy. Bake at 350°F for 12-15 minutes until golden. Cool.
Baking the Cookies
- Scoop dough and roll in sugar. Space out on sheets and bake for 11-13 minutes. Make indents in the center while cooling.
Making the Glaze
- Whisk powdered sugar, cream, and vanilla until smooth. Adjust thickness with milk.
Assembling the Cookies
- Fill indents with strawberry compote, top with crumb topping, and drizzle with glaze. Serve immediately or store in an airtight container for up to 4 days.