Description
Delight in these freshly baked Strawberry Shortcake Cookies, a scrumptious treat combining tender, buttery cookie bases infused with sweet strawberries and a crunchy cinnamon crumble topping. Perfectly balanced with a hint of vanilla and cinnamon, these cookies offer a delightful mix of textures and flavors, making them an irresistible dessert or snack.
Ingredients
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter (cooled slightly)
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (or dark brown)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup diced strawberries (divided: 3/4 cup for dough, remaining for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Make Crumble Topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Drizzle the melted butter over the mixture and use a fork to blend until it forms a crumbly texture.
- Bake Crumble Topping: Spread the crumble topping evenly onto the prepared baking sheet. Bake in the oven for 10 minutes or until golden brown. Remove and set aside. You may turn off the oven now and reheat it before baking cookies.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter with light and dark brown sugar on medium-high speed (6-8) for 3 to 5 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract on medium speed until the ingredients are fully combined.
- Incorporate Dry Ingredients: Scrape down the sides and bottom of the bowl. Add the flour mixture in three batches, starting on low speed and gradually increasing to medium, beating until no dry flour streaks remain after each addition.
- Fold in Strawberries: Gently fold 3/4 cup of the diced strawberries into the dough until evenly distributed.
- Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight to firm up.
- Portion Dough: Using a 1-tablespoon cookie scoop, portion out the dough onto lined baking sheets spaced about 2 inches apart.
- Bake Cookies: Bake in the preheated 350°F oven for 9 to 12 minutes, until edges turn golden brown and centers remain slightly gooey.
- Add Strawberry Topping and Cool: Immediately top each warm cookie with 2 to 3 pieces of the remaining diced strawberries. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is softened, not melted, for best creaming results.
- Using fresh, ripe strawberries enhances the flavor and texture of the cookies.
- Dough can be refrigerated overnight for convenience and better flavor development.
- Do not overbake to keep the centers soft and slightly gooey.
- Line baking sheets with parchment or silicone mats to prevent sticking and ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
