Description
Sweet memories of summer bloom in strawberry shortcake cookies, blending classic dessert charm with portable cookie delight. Crumbly, buttery layers marry fresh strawberry essence, delivering nostalgic comfort in one irresistible bite you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter (softened)
- 2 3/4 cups all-purpose flour
- 1 cup diced strawberries
Sugars and Sweeteners:
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
Flavor Enhancers and Binding Ingredients:
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons melted unsalted butter (cooled slightly)
- 1/2 cup all-purpose flour
Instructions
- Craft a crumbly topping by blending flour, brown sugar, and cinnamon with melted butter. Scatter this mixture on a baking sheet and toast until golden, creating a crunchy element for the cookies.
- Prepare the dry ingredients by whisking flour, salt, baking soda, and baking powder together in a separate bowl, ensuring even distribution of leavening agents.
- Cream softened butter with sugars using a stand mixer, whipping until the mixture becomes light and airy. Incorporate egg and vanilla, mixing until smooth and well-integrated.
- Gradually fold the dry flour mixture into the butter blend, transitioning from low to medium speed. Gently introduce diced strawberries, distributing them evenly throughout the dough.
- Wrap the cookie dough tightly and refrigerate for at least an hour, allowing flavors to meld and the mixture to firm up for easier handling.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Portion chilled dough using a tablespoon-sized scoop, positioning cookies with adequate spacing.
- Bake the cookies until edges turn golden and centers remain slightly soft, approximately 9-12 minutes. Immediately after removing from the oven, garnish with additional fresh strawberry pieces.
- Allow cookies to rest on the baking sheet for 10 minutes to set, then transfer to a wire rack for complete cooling. The result will be tender cookies with bursts of fresh strawberry flavor and a delightful crumbly texture.
Notes
- Boost the flavor by using fresh, in-season strawberries for maximum sweetness and vibrant taste.
- Chill the dough thoroughly to prevent spreading and ensure a thick, chewy cookie texture.
- Gently fold strawberries to avoid crushing, maintaining distinct fruit pieces throughout the cookie.
- Adjust baking time based on your oven’s performance, watching for golden edges and slightly soft centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 215
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg