Strawberry Shortcake Cookies

Written by on in Cookies
Jump to Recipe Print Recipe

These Strawberry Shortcake Cookies are a great treat. There centers are soft and tender while their edges are slightly chewy, then they are topped with a juicy strawberry compote and finished off with a sweet brown sugar crumble. The perfect summer dessert

Every year around mid June my family packs in the car and we head to a friend’s family farm to go strawberry picking. I will say it’s one of my favorite things to do. Just the family having fun together without any of today’s distractions ( no phone use allowed except for pics ). Now, my kids are just about all grown up but when we are on that field, its like there kids again, just having fun enjoying each others company, so much so that we sometimes forget how many strawberries we are picking. No matter how many we pick though I will always find a use for them. Whether it be for smoothies, ice cream, cookies or just frozen in zip lock bags for future use. I will say that no matter what I use them for, fresh picked strawberries are the sweetest most delicious way to eat a strawberry and if you haven’t had a chance to pick your own, I suggest you give it a try.

Other Strawberry Recipes:

Ingredients Needed To Make These Cookies

  • Strawberries: Of course. The main event for these cookies. Washed, hulled and chopped into small pieces.
  • Granulated Sugar: Not only for added sweetness but also for texture
  • Brown Sugar: Light or dark will work
  • Four: All purpose is perfect for this recipe.
  • Lemon Juice: This will add a bit of brightness to the strawberries.
  • Cornstarch: This is used as a thickener for your strawberries.
  • Baking Powder & Baking Soda: These are leavening agents. They will add rise to your cookies.
  • Salt: A pinch of salt added to recipes will enhance the flavors in that recipe.
  • Egg: Keep at room temperature.
  • Ground Cinnamon: Will add warmth to your cookies.
  • Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract due to its intense flavor.
  • Butter: Unsalted is the way to go. This way you will control the amount of salt in the recipe.

Tips For Making These Cookies

  • The strawberry compote can be made up to two days in advance. Just store in an air tight container and place in the refrigerator until ready to use.
  • Fill the cookies with the strawberry compote once you are ready to serve them. If you fill them too soon they will absorb the liquid from the strawberries and become soft.
  • Use a medium sized ice cream scoop to scoop out the cookies. This will keep your cookies uniform in size.
Strawberry Shortcake Cookies
Pin
Print

Strawberry Shortcake Cookies

Recipe by BrendaCourse: DessertDifficulty: Medium

These Strawberry Shortcake Cookies are the perfect Summer treat. With there soft tender centers and there crispy chewy edges they are shore to please.

Ingredients

  • For The Strawberry Compote

  • 3 Cups of strawberries, hulled and diced

  • 2 Tablespoons granulated sugar

  • 1 Tablespoon fresh squeezed lemon juice

  • 1 Tablespoon cornstarch

  • Crumb Topping

  • 1/2 Cup all purpose flour

  • 2 Tablespoons brown sugar

  • 1 Tablespoon granulated sugar

  • 1/4 Teaspoon ground cinnamon

  • 3 Tablespoons unsalted butter, melted

  • For The Cookie

  • 1/2 Cup (1 stick) unsalted butter at room temperature

  • 1/2 Cup granulated sugar pulse more for rolling cookie in

  • 1/4 Cup brown sugar

  • 1 Egg

  • 1 1/2 Teaspoon pure vanilla extract

  • 1 1/2 Cups all purpose flour

  • 1/2 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 1/2 Teaspoon ground cinnamon

Directions

  • For The Strawberry Compote
  • Set strawberries, granulated sugar and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes or until the strawberries start to release their juices. Remove about 2 tablespoons of the strawberry juice and place it in a small mixing bowl along with the cornstarch and whisk to form a slurry. Pour back into the saucepan and continue cooking until slightly thickened. Remove from heat and allow to cool completely.
  • For The Cookie
  • To a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until incorporated then set to the side.
  • To a separate large mixing bowl add the softened butter, granulated sugar and brown sugar and beat using a hand mixer until pale and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract and continue mixing until completely combined. Add the dry ingredients and continue mixing until combined. Remove dough from the bowl and wrap in plastic wrap and chill for 30 minutes.
  • For the Crumble Topping
  • While your dough is chilling, make the crumble topping. Preheat the oven to 350º. Line a baking sheet with parchment paper and set to the side. To medium mixing bowl whisk together the all purpose flour, granulated sugar, brown sugar and salt until combined. Add the melted butter and toss with a folk until large crumbs form. Pour the crumbs out onto the prepared baking sheet. Spread out the crumbs so that they are in a single layer. Place in the preheated oven and bake for 12 – 13 minutes or until golden. Remove from oven and allow to cool completely.
  • Bake And Assemble
  • Keep the oven at 350º. Line a baking sheet with parchment paper and set to the side. Pour about 2 to 3 tablespoons of granulated sugar into a small bowl. Remove dough from the refrigerator. Scoop out a small amount of dough using a medium sized ice cream scoop. Roll the dough in the palm of your hands to form a ball. Roll each ball of dough in the granulated sugar until coated then place on the prepared baking sheet at least 2” apart. Place in the preheated oven and bake for 12 to 13 minutes or until golden in color and edges are set. Remove from oven and allow to cool for 1 minute, then press an indent into the center of each cookie using the back of a tablespoon measuring spoon. Remove from the baking tray and place on a wire rack to cool completely.
  • Place 1 teaspoon of strawberry compote in the indent of each cookie then sprinkle with the crumb topping and serve≥
  • Enjoy.