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Strawberry Shortcake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 84 reviews
  • Author: Bara
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Strawberry Shortcake Cookies are a delightful treat featuring a soft, fluffy cookie base filled with a homemade strawberry compote, topped with buttery shortbread crumbs and a smooth vanilla glaze. Perfectly balanced with sweet and tangy flavors, these cookies are ideal for any occasion and can be made ahead with manageable prep and baking times.

Ingredients

Strawberry Compote

  • 3 cups (400g) fresh hulled chopped strawberries (cut into small 1/2-inch pieces)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) corn starch
  • 1 tsp (5ml) lemon juice

Shortbread Crumbs

  • 1/2 cup (71g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15g) packed light brown sugar
  • 3 tbsp (42g) salted butter, melted and cooled (or add a pinch of salt if using unsalted butter)

Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar, plus extra for rolling
  • 1/4 cup (55g) packed light brown sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 large egg
  • 1 1/3 cups plus 1 tbsp (200g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Vanilla Glaze

  • 1/2 cup (60g) powdered sugar
  • 1/4 tsp pure vanilla extract
  • 1 tbsp (15ml) heavy 35% whipping cream
  • Milk, to thin out, enough to make a thick opaque white glaze

Instructions

  1. Make the strawberry compote: Combine strawberries, sugar, corn starch, and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes, stirring gently and frequently until the mixture thickens. Once it starts to bubble, let it bubble for about 15 seconds before transferring to a clean bowl to cool completely. Chill in the fridge for 1 hour. This compote can be prepared up to 3 days ahead and stored in the fridge.
  2. Make the cookie dough: In a large bowl, beat the softened butter with both sugars and vanilla extract on medium-high speed using an electric mixer for 1-2 minutes until pale and fluffy. Add the egg and mix until well incorporated. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the butter mixture until evenly combined. Cover the bowl and refrigerate for 30 minutes to firm up the dough for easier handling and thicker cookies.
  3. Preheat the oven: Set your oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
  4. Prepare the shortbread crumbs: While the dough chills, mix flour and both sugars in a small bowl until the brown sugar is lump-free. Add the cooled melted butter and toss until clumps form, using fingers if preferred. Spread the crumbs evenly on a parchment-lined baking tray and bake for 12-15 minutes, stirring halfway through to brown evenly. When golden brown, remove from the oven and cool completely. Break into smaller pieces as desired.
  5. Bake the cookies: Using a large cookie scoop, form dough balls and roll them in granulated sugar to coat. Place on prepared sheets at least 2 inches apart to allow spreading. Bake 11-13 minutes until edges are browned and cookies are golden. Centers will be slightly soft and will deflate upon cooling. After removing from the oven, cool on the tray for 2 minutes, then press an indent into the center of each cookie with the back of a teaspoon. Cool a few more minutes on the tray, then transfer to a wire rack to cool fully.
  6. Make the vanilla glaze: In a small bowl, whisk together powdered sugar, cream, and vanilla extract until a smooth, glossy mixture forms. Adjust thickness with small amounts of milk as needed, aiming for a thick, opaque glaze that will hold over the strawberries.
  7. Assemble the cookies: Spoon about 2 teaspoons of chilled strawberry compote into each cookie’s center indent. Sprinkle shortbread crumbs over the compote, then drizzle the vanilla glaze on top.
  8. Serve and store: Enjoy these cookies immediately after assembly. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • The strawberry compote can be made up to 3 days in advance and stored in the fridge.
  • Refrigerating the cookie dough helps it to be easier to scoop and produces thicker cookies.
  • Use salted butter for the shortbread crumbs or add a pinch of salt if using unsalted butter.
  • Make sure the vanilla glaze is thick so it holds nicely over the strawberry filling and crumbs.
  • Cookies are best eaten within a few days when fresh but can be refrigerated to extend shelf life.

Find it online: https://yumbara.com/strawberry-shortcake-cookies-recipe/