Description
These Strawberry Shortcake Cookies are delicious, chewy treats bursting with fresh diced strawberries and topped with a buttery crumble. Perfect for summer or any time you’re craving a berry-licious dessert, these cookies bring the classic strawberry shortcake flavor into a delightful handheld treat.
Ingredients
Units
Scale
For Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter (cooled slightly)
For Strawberry Shortcake Cookies:
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (or dark brown)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 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 (175°C). Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the melted butter and mix with a fork until the mixture becomes crumbly.
- Spread the crumble topping onto the baking sheet and bake for 10 minutes, or until golden brown. Remove and set aside.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer, beat the softened butter with the sugars on medium-high speed for 3-5 minutes until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually mix in the dry flour mixture, starting on low speed and increasing to medium. Fold in 3/4 cup of diced strawberries.
- Cover the dough tightly with plastic wrap and refrigerate for at least one hour or overnight.
- Use a 1-tablespoon-sized scoop to portion dough onto a lined baking sheet, spacing cookies about 2 inches apart. Bake for 9-12 minutes, until the edges are golden and the centers are slightly gooey.
- While the cookies are still hot, top each with a few more strawberry pieces. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra strawberry flavor, consider adding a few extra berries to the cookie dough.
- Make sure to refrigerate the dough for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg