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Strawberry Shortcake Cookies

These soft and fruity cookies mix fresh strawberries with sweet shortcake crumbs, offering a lighter treat compared to traditional desserts.

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

  1. Preheat the oven to 300°F (150°C).
  2. Combine sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread onto a parchment-lined tray and bake for 15-18 minutes until golden brown. Set aside to cool.
  3. Toss strawberries and lemon juice in a small bowl. Set aside.
  4. Cream butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
  5. Mix in the egg, egg yolk, and vanilla extract until just combined.
  6. Add flour, baking powder, baking soda, and salt until almost combined.
  7. Fold in ½ cup of the shortcake crumbs and chopped strawberries.
  8. Scoop dough onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops.
  9. Chill for at least 2-3 hours or overnight.
  10. Preheat the oven to 350°F (180°C).
  11. Bake the cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies.
  12. Cool on a wire rack for at least 15 minutes before serving.

Notes

For a healthier option, reduce brown sugar by 1/3 and use applesauce for some butter.

Nutrition

Keywords: strawberry cookies, shortcake cookies, dessert recipes, healthy dessert