Description
Delightful cookies that blend classic strawberry shortcake flavors into a soft, crumbly treat perfect for any time of the day.
Ingredients
- 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
- 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 (again)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat your oven to 300°F (150°C).
- Combine the ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp all-purpose flour, ½ teaspoon baking powder, 4 tbsp canola or vegetable oil, and ½ teaspoon clear vanilla extract in a medium bowl. Mix until crumbs form.
- Spread the mixture onto a parchment-lined baking tray. Bake for 15-18 minutes or until golden brown. Set aside to cool completely.
- Toss the diced fresh strawberries with 1 teaspoon of lemon juice in a small bowl. Set this aside.
- Cream together 12 tbsp unsalted butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar for about three minutes until light and fluffy.
- Mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until well combined.
- Blend in the 2 cups + 2 tbsp all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until almost combined.
- Fold in ½ cup of the shortcake crumbs and the prepared strawberries. Strain excess liquid if the strawberries are very juicy.
- Drop scoops of dough onto a parchment-lined baking sheet using a medium (2-tablespoon) cookie scoop.
- Press more shortcake crumbs into the top of each dough ball before baking.
- Chill the tray in the freezer for at least 2-3 hours, or ideally overnight.
- Preheat your oven to 350°F (180°C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for larger cookies.
- Cool the tray on a wire rack for at least 15 minutes before removing each cookie.
Notes
Consider using freeze-dried strawberries if fresh ones aren’t available. Chill the dough for improved texture.
