Description
Delicious, soft, and chewy cookies that capture the essence of traditional strawberry shortcake in bite-sized form.
Ingredients
Scale
- 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
- ⅔ cup diced fresh strawberries
- 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
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat the oven to 300°F (150°C).
- Combine the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla in a medium bowl. Stir until crumbs form.
- Spread the crumbs on a parchment-lined baking tray and bake for 15-18 minutes until golden brown. Let them cool completely before using.
- Toss the diced strawberries with lemon juice in a small bowl. Set aside.
- Cream together the butter, brown sugar, and granulated sugar in a mixing bowl for about three minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Mix in the flour, baking powder, baking soda, and salt until almost combined.
- Fold in ½ cup of the shortcake crumbs and chopped strawberries gently. If your strawberries are very juicy, drain the juice before mixing them in.
- Scoop the dough using a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops.
- Chill the tray in the freezer for at least 2-3 hours; overnight is best.
- Preheat the oven to 350°F (180°C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard-size cookies, or 12-14 minutes for larger cookies. They are done when the edges start to turn golden brown.
- Press more shortcake crumbs and strawberry pieces on top if desired after baking.
- Let the tray cool on a wire rack for at least 15 minutes before removing the cookies. Enjoy!
Notes
Serve with whipped cream or vanilla ice cream for a special treat. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry, cookies, dessert, shortcake, summer treats