Strawberry Shortcake Cookies
Strawberry Shortcake Cookies combine the sweetness of strawberries with comforting cookie flavors, perfect for any occasion.
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.
Notes
Store cookies in an airtight container; they can last up to 4 days at room temperature. For long-term storage, freeze wrapped cookies tightly in a freezer bag. You can also pair them with whipped cream or vanilla ice cream.