Strawberry Shortcake Cookies
A soft, chewy cookie infused with fresh strawberries and buttery shortcake crumbs.
Ingredients
- Shortcake Crumb: 1/4 cup Granulated Sugar 1 tbsp Light Brown Sugar, 6 tbsp All-Purpose Flour, 1/2 tsp Baking Powder, 4 tbsp Canola/Vegetable Oil, 1/2 tsp Vanilla Extract.
- Strawberry Mixture: 2/3 cup Fresh Strawberries diced, 1 tsp Lemon Juice.
- Cookie Dough: 12 tbsp Unsalted Butter room temperature, 1 cup Light Brown Sugar, 1/4 cup Granulated Sugar, 1 Large Egg, 1 Large Egg Yolk, 1 tsp Vanilla Extract, 2 cups + 2 tbsp All-Purpose Flour, 1 tsp Fine Sea Salt, 1 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 cup reserved Shortcake Crumbs.
Instructions
- Preheat the oven and combine the crumb ingredients until small clumps form.
- Bake the crumbs on a parchment-lined sheet until they reach a light golden brown color and allow them to cool.
- Toss the finely diced fresh strawberries with lemon juice to preserve their vibrant color.
- Cream together the room-temperature butter and sugars until the mixture is light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Whisk the dry ingredients together and gradually incorporate them into the wet batter.
- Fold in the prepared strawberries and exactly half a cup of the baked shortcake crumbs.
- Scoop the dough into large balls and press the remaining crumbs onto the tops.
- Freeze the dough balls for several hours to prevent excessive spreading during baking.
- Bake until the edges are golden and the centers are still soft, then allow them to cool on the pan.
Notes
• Use fresh strawberries only; frozen berries will release too much moisture and change the dough consistency.
• Chilling the dough is a mandatory step for achieving thick, bakery-style cookies.
• Store leftovers in an airtight container at room temperature for two days or in the fridge for up to four days
• Chilling the dough is a mandatory step for achieving thick, bakery-style cookies.
• Store leftovers in an airtight container at room temperature for two days or in the fridge for up to four days