Strawberry Shortcake Cookies
Soft, chewy cookies bursting with fresh strawberries, perfect for any occasion.
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.
Notes
These cookies are best served warm. They pair wonderfully with cold milk or vanilla ice cream. You can add whipped cream or serve alongside fresh strawberries. Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to three months.