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
Scale
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