Strawberry Shortcake Cookies
These easy strawberry shortcake cookies are soft and packed with fresh strawberry bits, offering a comforting flavor that suits any occasion.
Ingredients
For the Cookie Dough
- ¼ cup granulated sugar adds sweetness
- 1 tbsp light brown sugar, packed enhances moisture and caramel notes
- 6 tbsp all-purpose flour provides structure
- ½ teaspoon baking powder helps with leavening
- 4 tbsp canola or vegetable oil adds moisture
- ½ teaspoon clear vanilla extract provides a clean vanilla flavor
- ⅔ cup diced fresh strawberries adds freshness and juiciness
- 1 teaspoon lemon juice brightens the flavor
- 12 tbsp unsalted butter, room temperature creates a tender texture
- 1 cup light brown sugar, packed adds depth and moisture
- ¼ cup granulated sugar contributes additional sweetness
- 1 large egg, room temperature binds ingredients
- 1 large egg yolk, room temperature adds richness
- 1 teaspoon vanilla extract enhances flavor
- 2 cups + 2 tbsp all-purpose flour forms the base
- 1 teaspoon fine sea salt balances flavors
- 1 teaspoon baking soda provides leavening
- ½ teaspoon baking powder aids in lift
- ½ cup shortcake crumbs adds texture
Instructions
Preparation
- Combine the granulated sugar and light brown sugar in a large mixing bowl, whisk together until fully integrated.
- Add the all-purpose flour, baking powder, canola or vegetable oil, clear vanilla extract, diced strawberries, and lemon juice to the sugar mixture; mix gently until combined.
- In a separate bowl, cream together the unsalted butter and the cup of light brown sugar until light and fluffy.
- Add the granulated sugar, egg, egg yolk, and vanilla extract to the creamed mixture, mixing until incorporated.
- Gradually integrate the flour, fine sea salt, baking soda, and additional baking powder into the mixture, stirring just until combined.
- Fold in the shortcake crumbs gently to ensure an even distribution.
- Let the dough rest for a few minutes before shaping.
- Form balls of dough and place them onto a prepared baking sheet lined with parchment paper.
- Bake the cookies until lightly golden and edges are set, while centers remain soft.
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
Room temperature ingredients are crucial for a better dough. Avoid overmixing to keep the cookies tender. Chilling the dough may enhance texture.