Strawberry Shortcake Cookies Treat (Printable Version)
# What You’ll Need:
→ Shortcake Crumb
01 -
¼ cup granulated sugar
02 -
1 tablespoon light brown sugar, packed
03 -
6 tablespoons all-purpose flour
04 -
½ teaspoon baking powder
05 -
4 tablespoons canola or vegetable oil
06 -
½ teaspoon clear vanilla extract
→ Strawberry Cookie Dough
07 -
⅔ cup diced fresh strawberries
08 -
1 teaspoon lemon juice
09 -
12 tablespoons unsalted butter, room temperature
10 -
1 cup light brown sugar, packed
11 -
¼ cup granulated sugar
12 -
1 large egg, room temperature
13 -
1 large egg yolk, room temperature
14 -
1 teaspoon vanilla extract
15 -
2 cups + 2 tablespoons all-purpose flour
16 -
1 teaspoon fine sea salt
17 -
1 teaspoon baking soda
18 -
½ teaspoon baking powder
19 -
½ cup shortcake crumbs (from the above recipe)
# Steps to Follow:
01 -
Preheat the oven to 150°C (300°F). In a medium bowl, combine granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla extract until crumbs form. Spread onto a parchment-lined baking tray and bake for 15–18 minutes or until golden brown. Allow to cool completely before using.
02 -
In a small bowl, toss the diced strawberries with lemon juice. Set aside.
03 -
In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
04 -
Mix in the egg, egg yolk, and vanilla extract until just combined.
05 -
Add flour, baking powder, baking soda, and sea salt to the mixture and stir until almost combined.
06 -
Gently fold in the shortcake crumbs and diced strawberries. If the strawberries are very juicy, strain the excess juice before adding.
07 -
Scoop the dough using a 2-tablespoon cookie scoop onto a parchment-lined baking sheet. For larger cookies, use a 3-tablespoon scoop. Press additional shortcake crumbs onto each dough ball.
08 -
Place the tray in the freezer to chill for at least 2–3 hours, or overnight for best results.
09 -
Preheat the oven to 180°C (350°F). Bake the cookies spaced 5–7 centimeters apart for 9–11 minutes (standard size) or 12–14 minutes (large size), until the edges turn light golden brown.
10 -
After baking, optionally press more shortcake crumbs or diced strawberries onto the tops of the cookies. Let cool on a wire rack for 15 minutes before removing them. Enjoy!
# Additional Notes:
01 -
Use a kitchen scale to measure ingredients for the best results.
02 -
Dice the strawberries finely to ensure an even cookie texture.
03 -
Do not overbake; remove cookies as soon as the edges are golden.
04 -
Avoid frozen strawberries as they are too juicy for the dough.