Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 cookies
Category: dessert
Method: oven
Cuisine: american
Cooking
Strawberry Shortcake Cookies
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Strawberry Shortcake Cookies
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These soft, buttery strawberry shortcake cookies are studded with fresh strawberry slices, swirled with strawberry jam and topped with a buttery shortcake topping, so you get all the flavors of strawberry shortcake in a cookie.
Strawberry Shortcake Cookies
Rejoice. Strawberry shortcake cookies have finally arrived. These scrumptious cookies have all your favorite flavors of strawberry shortcake in a cookie. They’re made with a tender, shortcake inspired vanilla cookie studded with fresh, juicy strawberries and topped with a buttery crumb topping. Plus, we swirled them with strawberry preserves because that’s our secret sauce to getting an extra punch of fruity-flavor. Needless to say, yum.
What are strawberry shortcake cookies?
If you loved the blueberry muffin cookies you’re going to swoon over these too. Picture a soft, buttery cookie that’s loaded up with fresh, juicy strawberry slices, swirls us strawberry preserves and topped with a shortcake crumble. Now picture yourself taking a big ol’ bite on a perfect summer day. Bliss. These strawberry shortcake cookies are the cookie of the summer and you’re going to love ’em.
What ingredients do you need to whip up these summer cookies?
You’ll make a strawberry cookie and a crumble for these cookies, but most of the ingredients are pantry staples you’ll have in your fridge and cupboard. We prefer to make these with fresh summer strawberries, but you can absolutely make these outside of strawberry season when you’re craving a taste of summer.
- Unsalted butter
- Egg
- Light brown sugar
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Strawberries
- Strawberry preserves
Our tips for making the most perfect strawberry shortcake cookies
Happy strawberry shortcake season and happy baking, my friends!
XXX
Units:
Ingredients
for the crumble topping
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1/3 cup all-purpose flour
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 strawberries, washed, hulled and sliced
- 1/4 cup strawberry preserves
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- First, make the crumble topping. Combing the flour, brown sugar, granulated sugar, salt and melted butter in a medium bowl and use a fork to stir together until the mixture clumps together. Set aside while you make the cookies.
- Next, make the cookies. In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt and beat on low until just combined and no streaks of flour remain, about 30 seconds.
- Remove the bowl from the stand mixer and use a silicone spatula to fold in the sliced strawberries. Last, drop big spoonfuls of the preserves into the dough and use a silicone spatula to fold the dough once or twice–you don’t want to over mix it!
- Use a 1 ½ ounce cookie scoop to scoop out balls of dough. Place on the prepared baking sheet, spacing the dough balls 2 inches apart. crumble about 1 teaspoon of the crumb topping onto each dough ball, gently pressing it into the cookie.
- Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes. Sometimes the jam can make the cookies spread on some edges–for perfectly round cookies use a large round cookie cutter to shape the cookies towards the end of their bake time. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.
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Sofi | Broma Bakery
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