Strawberry Shortcake Cookies
Delightful cookies blending the sweetness of strawberries with a soft, tender texture, perfect for cozy moments or casual gatherings.
Ingredients
Sugars
- 1/4 cup granulated sugar adds sweetness
- 1 tbsp light brown sugar, packed enhances moisture
- 1 cup light brown sugar, packed adds sweetness and moisture
- 1/4 cup granulated sugar adds sweetness
Dry Ingredients
- 6 tbsp all-purpose flour provides structure
- 2 cups all-purpose flour provides structure
- 1/2 tsp baking powder helps with leavening
- 1 tsp baking soda helps with leavening
- 1 tsp fine sea salt enhances flavor
Wet Ingredients
- 4 tbsp canola or vegetable oil adds moisture and richness
- 1/2 tsp clear vanilla extract imparts flavor
- 2/3 cup diced fresh strawberries provides freshness and moisture
- 1 tsp lemon juice balances sweetness
- 12 tbsp unsalted butter, room temperature creates a tender texture
- 1 large egg, room temperature binds ingredients
- 1 large egg yolk, room temperature adds richness
- 1 tsp vanilla extract enhances flavor
Texture Enhancers
- 1/2 cup shortcake crumbs adds texture
Instructions
Preparation
- Begin by mixing the granulated sugar and light brown sugar in a bowl until well combined and slightly fluffy.
- Add the all-purpose flour, baking powder, canola or vegetable oil, clear vanilla extract, diced fresh strawberries, and lemon juice. Mix gently until just combined.
- In another large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and airy.
- Incorporate the large egg and egg yolk into the creamed mixture until fully combined.
- Add the vanilla extract and mix until evenly dispersed.
- In another bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and additional baking powder.
- Gradually mix the dry ingredient combination into the butter mixture until just combined.
- Gently fold in the shortcake crumbs using a spatula or wooden spoon.
Baking
- Preheat your oven according to your recipe guidelines and prepare a baking sheet with parchment paper.
- Drop rounded tablespoons of cookie dough onto the baking sheet, spacing them a few inches apart.
- Bake until golden around the edges and set in the middle.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for better blending. Dice strawberries uniformly for even distribution. Don't overmix the dough after adding flour.