The warmth of fresh cookies wafts through the kitchen as you take a bite of a soft, buttery Strawberry Shortcake Cookie. With the delightful combination of sweet strawberries and rich shortcake crumble, this recipe dazzles in just about an hour, making it a wonderful treat for any day. These cookies come together with simple pantry ingredients, providing a deliciously sweet reward that’s worth every minute spent.
This recipe is perfect for anyone who loves strawberries or baked goods, especially during the warmer months when fresh fruit abounds. Whether it’s a summer gathering, a casual afternoon snack, or a special treat for friends, these cookies will surely impress. For the best flavor, you can make the shortcake crumbs ahead of time, and they will store well in an airtight container for several days.
Why You’ll Love This Recipe
- The crispy edges contrast beautifully with a soft, chewy center.
- It features juicy strawberries that burst with flavor in every bite.
- The addition of shortcake crumbs adds a unique texture and makes for eye-catching cookies.
- These cookies chill before baking, enhancing the flavor and ensuring the perfect rise.
What You’ll Need
Gather the following ingredients to create these delightful cookies:
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
- ½ teaspoon clear vanilla extract
For the Cookies
- 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 (see notes below for measuring flour)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
Use fresh strawberries for the best flavor.
Substitutions & Swaps
- Canola oil can be replaced with vegetable oil.
- Use coconut oil for a dairy-free version.
- Replace granulated sugar with coconut sugar for a healthier option.
- Substitute all-purpose flour with gluten-free flour blend.
How to Make It
Create your cookies in just a few easy steps.
Preheat
Preheat the oven to 300 F/150 C.
Combine
In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
Toss
In a small bowl, toss the diced strawberries and lemon juice together. Set aside to allow the flavors to meld.
Cream
In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
Mix
Mix in the egg, egg yolk, and vanilla extract until just combined.
Fold
Mix in the flour, baking powder, baking soda, and salt until almost combined. Then, gently fold in ½ cup of the shortcake crumbs (reserving the rest for the tops of the cookies) and the chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!
Scoop
Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball. For larger cookies, use a large (3-tablespoon) cookie scoop.
Chill
Chill the tray in the freezer for at least 2-3 hours; overnight is best!
Bake
Then preheat the oven to 350 F/180 C. Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. You will know they are done when the edges are just starting to turn golden brown.
Garnish
After baking, you can press additional shortcake crumbs into the top and more diced strawberries if desired.
Cool
Let the tray cool on a wire rack for at least 15 minutes before removing each cookie, then enjoy!
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, freeze unbaked cookies for up to 3 months.
Reheat: Microwave on low for 10-15 seconds.
Tips for Best Results
- Use room temperature ingredients for better incorporation.
- Avoid over-mixing the cookie dough to retain a soft texture.
- Chill the dough well; it makes shaping and baking easier.
- Experiment with other fruits or flavors to customize your cookies.
Serving Suggestions
- Serve with a scoop of vanilla ice cream on top for an indulgent twist.
- Pair with fresh whipped cream for a delightful dessert.
- Perfect for picnic treats or summer gatherings with friends.
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