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Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies bring the sweet taste of summer into a soft cookie, using fresh strawberries and crunchy shortcake crumbs for a bright and chewy experience.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Shortcake Crumb
  • 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
Cookie Dough
  • 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 all-purpose flour (plus 2 tbsp)
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup shortcake crumbs

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. In a medium bowl, combine the granulated sugar, light brown sugar, all-purpose flour, baking powder, canola oil, and clear vanilla extract until crumbs form.
  3. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
  4. In a small bowl, toss the diced strawberries and lemon juice together. Set aside.
Mixing Ingredients
  1. In a mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
  2. Mix in the egg, egg yolk, and vanilla extract until just combined.
  3. Mix in the all-purpose flour, baking powder, baking soda, and salt until almost combined.
  4. Gently fold in ½ cup of the shortcake crumbs and the chopped strawberries, making sure not to overmix.
Baking
  1. Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
  2. Chill the tray in the freezer for at least 2-3 hours, overnight is best.
  3. Preheat the oven to 350°F (180°C).
  4. Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies.
  5. Press more shortcake crumbs into the top and more diced strawberries if desired after baking.
  6. Let the tray cool on a wire rack for at least 15 minutes before removing each cookie.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a single layer on a tray, then move to a freezer bag. They keep well for up to 3 months.