Strawberry Shortcake Cookies
Strawberry shortcake cookies are delicious, chewy cookies studded with freshly diced strawberries and finished with a buttery crumble topping. These berry-licious cookies are the perfect treat to enjoy anytime, especially during summer strawberry season!
Servings: 30 cookies
Calories: 139kcal
Equipment
Ingredients
Crumble Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter cooled slightly
Strawberry Shortcake Cookies
- 1 cup unsalted butter softened
- 1 cup light brown sugar or dark brown
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup diced strawberries divided
Instructions
- Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Drizzle the melted butter over the mixture and mix with a fork until a crumbly texture forms.
- Spread the crumble topping onto the baking sheet and bake for 10 minutes until golden brown. Set the crumble topping aside. You may turn your oven off at this point and preheat it again 10 minutes before baking the cookies.
- Whisk the flour, salt, baking soda, and baking powder in a medium mixing bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high (6-8 on a stand mixer) for 3 to 5 minutes until light and fluffy. Beat in the egg and vanilla on medium speed until combined.
- Scrape down the bottom and sides of the mixing bowl and mix in the flour mixture in three batches, beating until no more streaks of dry flour are visible after each addition. Start on low speed and gradually increase to medium. Fold in ¾ cup of the strawberries until evenly incorporated.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least an hour up to overnight.
- Use a 1-tablespoon-sized cookie scoop to portion the cookie dough and place cookies on lined baking sheets about 2 inches apart. Bake cookies in the preheated oven for 9 to 12 minutes until the edges are golden brown and the centers are slightly gooey.
- Top freshly baked cookies with 2 to 3 more strawberry pieces. Allow cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Measure your flour properly! Fluff your flower with a fork, spoon it into your measuring cup, and level it off with the back of a knife. Too much flour can cause your cookies to turn out dry and dense.
- Make sure your butter and egg are at room temperature! Soften butter to room temperature by leaving it on the counter for at least an hour up to overnight. You may place an egg and a bowl of lukewarm tap water for 10 minutes to bring it to room temperature. If your butter is too cold it will not properly combine with the other ingredients, affecting the texture of your dough.
- Dice your strawberries small! Cutting the strawberries into small pieces ensures you get strawberry bits in every bite.
- Don't forget to chill the dough! Chill the dough in the refrigerator for at least an hour up to overnight so your cookies don't spread too much while baking.
- Do not overbake the cookies! Remove the cookies from the oven when the centers still look slightly under-baked. This ensures you get those irresistibly chewy centers.
- Leftover strawberry shortcake cookies can be stored at room temperature for up to 3 days. Frozen leftover cookies last for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 17g | Protein: 1.7g | Fat: 7.8g | Saturated Fat: 4.7g | Cholesterol: 32mg | Sodium: 179mg | Potassium: 373mg | Fiber: 0.9g | Sugar: 6.4g | Calcium: 163mg | Iron: 1mg