Indulge in the delightful combination of strawberries and shortbread with this easy-to-make Strawberry Shortcake Cookies recipe. These cookies are perfect for satisfying your sweet cravings and are ideal for any occasion.
Why You’ll Love This Recipe?
- Bursting with the fresh flavors of strawberries.
- Quick and simple preparation.
- Perfect for sharing with friends and family.
Ingredient Notes:
Shortbread Cookie Crumbs
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Melted butter
Strawberry Shortbread Cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Egg yolk
- Vanilla extract
- Fresh strawberries
Step-by-Step Instructions:
- Preheat the oven and prepare the shortbread cookie crumbs.
- Mix the dry ingredients for the strawberry shortbread cookies.
- Cream the butter and sugars, then add the eggs and vanilla.
- Fold in the dry ingredients and diced strawberries.
- Shape the dough into cookies and bake until golden brown.
Helpful Tips:
- Chill the dough for at least 30 minutes for easier handling.
- Use parchment paper to prevent sticking.
- Substitute other berries for a variation in flavor.
Expert Tips for the Best Results:
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the dough to avoid tough cookies.
- Store the cookies in an airtight container to maintain freshness.
Serving Suggestions:
Enjoy these Strawberry Shortcake Cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat.
Storage and Reheating Tips:
Store the cookies in an airtight container at room temperature for up to 3 days. To reheat, place them in the oven at 300°F for a few minutes to restore their crispiness.
Frequently Asked Questions:
- Can I use frozen strawberries instead of fresh? Yes, just make sure to thaw and drain them before adding to the dough.
- How can I make these cookies gluten-free? Use a gluten-free flour blend in place of all-purpose flour.
- Can I freeze the dough for later use? Yes, wrap the dough tightly in plastic wrap and freeze for up to 3 months.
- Can I omit the strawberries? Yes, you can make plain shortbread cookies by leaving out the strawberries.
Conclusion:
With their buttery shortbread base and juicy strawberry pieces, these Strawberry Shortcake Cookies are sure to become a favorite in your household. Give this recipe a try and let us know how you like it!
Print
Strawberry Shortcake Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: About 2 dozen cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These strawberry shortcake cookies are a delightful twist on the classic dessert, featuring a buttery shortbread cookie base studded with fresh diced strawberries. Perfect for a sweet treat or a special occasion.
Ingredients
Shortbread Cookie Crumbs:
- Shortbread Cookie Crumbs
- ⅓ cup (40 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon light brown sugar
- ¼ teaspoon baking powder
- 3 tablespoons (46 ml) melted butter, cooled slightly
Strawberry Shortbread Cookies:
- 2½ cups (300 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup diced fresh strawberries
Instructions
- Prepare Shortbread Cookie Crumbs: Mix shortbread cookie crumbs, flour, sugars, and baking powder. Stir in melted butter. Press into a pan and bake.
- Make Strawberry Shortbread Cookies: Combine flour, baking powder, baking soda, and salt. Cream butter and sugars, then add egg, yolk, and vanilla. Mix in dry ingredients and strawberries. Scoop dough onto baking sheets and bake.
Notes
- You can chill the dough for easier handling.
- Adjust sugar based on sweetness preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg