Description
Sweet strawberry shortcake cookies blend classic dessert charm with portable cookie convenience. Crumbly, buttery bites packed with fresh strawberry pieces offer a delightful twist you’ll crave at every summer gathering.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup fresh strawberries, diced
- 1 cup granulated sugar
Sugar and Binding Ingredients:
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup shortbread cookie crumbs
- 2 teaspoons vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Garnish:
- Additional fresh strawberries
- Shortbread cookie crumbs (optional)
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper to ensure even baking and prevent sticking.
- Combine softened butter, granulated sugar, and brown sugar in a large mixing bowl. Cream until light and fluffy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter-sugar mixture, blending thoroughly to create a smooth consistency.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt to distribute leavening agents evenly.
- Gently integrate dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
- Delicately fold diced strawberries and shortbread cookie crumbs into the dough, ensuring even distribution without crushing the fruit.
- Using a tablespoon or cookie scoop, portion dough onto the prepared baking sheet, spacing cookies 2 inches apart to allow for spreading.
- Bake for 12-15 minutes until edges turn golden and centers appear set. Monitor closely to prevent over-browning.
- Allow cookies to rest on the baking sheet for a few minutes to firm up, then transfer to a wire rack for complete cooling.
- Optional: Garnish with additional fresh strawberries and shortbread crumbs before serving to enhance visual appeal and flavor.
Notes
- Prevent Soggy Cookies by patting fresh strawberries dry with paper towels before adding them to the dough, reducing excess moisture that could make cookies mushy.
- Freeze Shortbread Crumbs ahead of time to maintain their crisp texture and prevent them from becoming soft when mixed into the wet cookie dough.
- Adjust Sweetness by reducing granulated sugar if using very ripe strawberries, which naturally contain more sugar and can intensify the overall sweetness of the cookies.
- Dairy-Free Alternative can be achieved by substituting butter with coconut oil or vegan butter, making the recipe accessible for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg