Description
Delight in these luscious Strawberry Shortcake Cookies featuring a buttery shortbread crumb base, tender cookies infused with fresh strawberries, and a perfect balance of sweetness. This recipe combines the classic flavors of strawberry shortcake into a portable cookie form, ideal for snacks, desserts, or tea time treats.
Ingredients
Scale
Shortbread Cookie Crumbs
- ⅓ cup (40 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon baking powder
- 3 tablespoons (46 ml) melted butter, cooled slightly
Strawberry Shortbread Cookies
- 2½ cups (300 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch)
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup diced fresh strawberries (about 5 – 7 strawberries)
Instructions
- Prepare Shortbread Crumb Base: In a small bowl, whisk together flour, granulated sugar, light brown sugar, and baking powder. Stir in the melted butter until crumbs form. Set aside.
- Mix Dry Ingredients for Cookies: In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk to evenly distribute the leavening agents.
- Cream Butter and Sugars: Using a mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined but do not overmix.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, evenly distributing without crushing them.
- Assemble Cookies: Portion the cookie dough into a baking dish or tray and evenly sprinkle the prepared shortbread crumbs over the top to cover.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 25-30 minutes or until the edges are golden and the center is set.
- Cool and Serve: Allow the cookies to cool completely in the baking dish before cutting or serving. This helps the cookies to set and enhances flavor.
Notes
- Use fresh ripe strawberries for the best flavor and texture in the cookies.
- Ensure the butter for creaming is cool to the touch but not cold to achieve optimal consistency.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Chilling the dough briefly before baking can help maintain the shape of the cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
