why make this recipe
Strawberry shortcake cookies are a delightful and easy treat that combines the flavors of classic strawberry shortcake in a cookie form. These cookies are soft, chewy, and packed with fresh strawberries. They’re perfect for any occasion, whether it’s a summer picnic, a birthday party, or just a simple dessert at home. Every bite offers a sweet, fruity burst that will remind you of warm, sunny days.
how to make Strawberry Shortcake Cookies
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
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 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 below for measuring flour)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Directions:
- Preheat the oven to 300 F (150 C).
- In a medium bowl, combine the granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract until crumbs form. Spread this mixture onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream the room temperature butter, light brown sugar, and granulated sugar for about three minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Add the flour, baking powder, baking soda, and salt to the mixture and mix until almost combined.
- Gently fold in ½ cup of the shortcake crumbs (reserve the rest for the tops of the cookies) and the chopped strawberries. If the strawberries are very juicy, you might want to strain the juice before adding them to the cookie dough.
- Scoop the dough with a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball. For larger cookies, a large (3-tablespoon) cookie scoop works well!
- Chill the tray in the freezer for at least 2-3 hours; overnight is even better!
- Preheat the oven to 350 F (180 C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size or 12-14 minutes for large cookies. They are done when the edges just start to turn golden brown.
- After baking, you can press more shortcake crumbs and diced strawberries on top if you like.
- Let the tray cool on a wire rack for at least 15 minutes before removing each cookie. Enjoy!
how to serve Strawberry Shortcake Cookies
These cookies are best served warm but can also be enjoyed at room temperature. They pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream. You can also dress them up by adding whipped cream or serving them alongside fresh strawberries.
how to store Strawberry Shortcake Cookies
To store your cookies, keep them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them. Place cookies in a freezer-safe bag or container and store them for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Strawberry Shortcake Cookies
- Be sure to use fresh strawberries for the best flavor.
- If you want the cookies to have a stronger strawberry taste, you can add a little strawberry extract to the dough.
- Always measure your flour correctly to avoid dry cookies. Spoon it into the measuring cup and level it off for accuracy.
variation
You can add white chocolate chips or nuts to the dough for extra flavor and texture. If you’d like a bit of a twist, try using different berries, such as blueberries or raspberries.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to the dough to reduce excess moisture.
2. What if I don’t have canola oil?
You can substitute canola oil with any neutral oil, such as vegetable oil or melted coconut oil.
3. Can I make this dough in advance?
Absolutely! You can prepare the dough, scoop it onto the baking sheet, and freeze it. Once frozen, you can transfer the dough balls to a freezer bag and bake them fresh whenever you’d like.
Strawberry Shortcake Cookies
Ingredients
For the shortcake crumbs
- ¼ cup granulated sugar For the shortcake crumbs
- 1 tbsp light brown sugar (packed) For the shortcake crumbs
- 6 tbsp all-purpose flour For the shortcake crumbs
- ½ teaspoon baking powder For the shortcake crumbs
- 4 tbsp canola or vegetable oil For the shortcake crumbs
- ½ teaspoon clear vanilla extract For the shortcake crumbs
For the cookie dough
- 12 tbsp unsalted butter (room temperature) For creaming
- 1 cup light brown sugar (packed) For cookie dough
- ¼ cup granulated sugar For cookie dough
- 1 large egg (room temperature) For cookie dough
- 1 large egg yolk (room temperature) For cookie dough
- 1 teaspoon vanilla extract For cookie dough
- 2 cups all-purpose flour Plus an additional 2 tbsp for measurement accuracy
- 1 teaspoon fine sea salt For cookie dough
- 1 teaspoon baking soda For cookie dough
- ½ teaspoon baking powder For cookie dough
- ⅔ cup diced fresh strawberries Fold into the dough
- 1 teaspoon lemon juice To toss with strawberries
- ½ cup shortcake crumbs Reserve from the crumb recipe for dough
Instructions
Make Shortcake Crumbs
- Preheat the oven to 300 F (150 C).
- In a medium bowl, combine granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract until crumbs form.
- Spread this mixture onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown.
- Set aside to cool completely before using.
Prepare Cookie Dough
- In a small bowl, toss diced strawberries with lemon juice. Set aside.
- In a mixing bowl, cream room temperature butter, light brown sugar, and granulated sugar for about three minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Add flour, baking powder, baking soda, and salt to the mixture and mix until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and the chopped strawberries.
- If strawberries are very juicy, strain the juice before adding to the cookie dough.
Bake Cookies
- Scoop the dough with a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet.
- Press more shortcake crumbs onto the tops of each dough ball.
- Chill the tray in the freezer for at least 2-3 hours; overnight is even better.
- Preheat the oven to 350 F (180 C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size or 12-14 minutes for large cookies.
- They are done when the edges just start to turn golden brown.
- Let the tray cool on a wire rack for at least 15 minutes before removing each cookie.