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Strawberry Shortcake Cookies

Delicious cookies that combine the sweetness of strawberries with buttery shortcake, perfect for summer gatherings.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Shortcake Crumbs
  • 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 Can also use coconut oil.
  • ½ teaspoon clear vanilla extract
For the Cookie Dough
  • ⅔ cup diced fresh strawberries Consider straining if too juicy.
  • 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 Note on measuring flour.
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup shortcake crumbs From the batch made previously.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a medium bowl, mix together the ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ teaspoon baking powder, 4 tbsp oil, and ½ teaspoon vanilla extract until it forms crumbs.
  3. Spread the mixture on a parchment-lined baking tray, baking for 15-18 minutes until golden brown. Set aside until completely cool.
  4. In a small bowl, combine ⅔ cup diced strawberries with 1 teaspoon lemon juice and set aside to allow the flavors to meld.
Mixing the Dough
  1. In a larger mixing bowl, cream 12 tbsp room temperature butter with 1 cup light brown sugar and ¼ cup granulated sugar for about three minutes until light and fluffy.
  2. Add in the large egg, egg yolk, and 1 teaspoon vanilla extract, mixing until just combined.
  3. Gradually incorporate the remaining 2 cups + 2 tbsp all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt, mixing until almost fully blended.
  4. Gently fold in ½ cup of the shortcake crumbs and the strawberries.
Baking
  1. Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper, spacing them about 2-3 inches apart.
  2. Top each dough ball with additional shortcake crumbs.
  3. Chill the tray in the freezer for at least 2-3 hours, but overnight is even better!
  4. Once chilled, preheat your oven to 350°F (180°C) and bake the frozen cookies for 9-11 minutes for standard sizes, or 12-14 minutes for large cookies.
  5. Allow the tray to cool on a wire rack for 15 minutes before enjoying!

Notes

These cookies pair well with vanilla ice cream or whipped cream. To store, let cool completely before transferring to an airtight container. They’ll stay fresh at room temperature for about 3-4 days or can be frozen for several weeks.