Introduction to Strawberry Shortcake Cookies
When you think of summer desserts, strawberry shortcake cookies should be at the top of your list! These delightful bites capture the classic essence of strawberry shortcake in cookie form, making them a perfect treat for warm days and gatherings. With every bite, you'll experience the sweet, juicy strawberries perfectly paired with a buttery, crumbly cookie base. It’s like hugging your favorite dessert!
Why Strawberry Shortcake Cookies are the Perfect Treat
What sets these cookies apart? For one, they bring together the comforting textures of shortcake and the freshness of berries, creating a balanced treat that's both satisfying and light. Fresh strawberries add a burst of flavor, while the shortcake crumbs provide an irresistible crunch.
As you prepare to whip up a batch, consider how versatile they can be. Whether enjoyed solo with a cup of coffee or served at a picnic, these cookies are sure to impress. Plus, they make for a fantastic conversation starter; who wouldn’t want to share a bite of this deliciousness? For more insights, check out some expert baking tips on The Spruce Eats.
Dive into this delightful recipe and discover why it deserves a special place in your baking repertoire!
Ingredients for Strawberry Shortcake Cookies
Creating delightful strawberry shortcake cookies starts with the right ingredients. Here's what you'll need to whip up these tasty treats.
Essential Ingredients for the Shortcake Crumb
The shortcake crumb adds that signature buttery texture to your cookies. Gather these essential ingredients:
- ¼ cup granulated sugar
- 1 tablespoon packed light brown sugar
- 6 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoon canola or vegetable oil
- ½ teaspoon clear vanilla extract
Mix these together until crumbly, bake until golden, and set aside for a scrumptious topping!
Key Ingredients for the Strawberry Cookie Dough
Next, let’s bring the strawberry shortcake cookies to life with the cookie dough. You’ll need:
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tablespoon unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg and 1 egg yolk, both at room temperature
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoon all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup of the prepared shortcake crumbs
Each of these ingredients plays a vital role in crafting that perfect balance of flavors and textures. For more insights on measuring flour, check out this guide for a perfect outcome!
Step-by-Step Preparation of Strawberry Shortcake Cookies
Making strawberry shortcake cookies is not only easy but incredibly rewarding. These soft, buttery treats, bursting with juicy strawberries, are perfect for any occasion—or just a sweet snack for yourself! Follow these simple steps, and you’ll be enjoying your fresh-baked cookies in no time.
Preheat the Oven and Prepare the Shortcake Crumb
Start by preheating your oven to 300°F (150°C). This ensures that your cookies will bake evenly. Next, gather your ingredients for the shortcake crumb, which adds a delightful texture to your cookies. In a medium bowl, whisk together ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, and ½ teaspoon baking powder. Add 4 tablespoons of oil and ½ teaspoon of clear vanilla extract until the mixture resembles crumbs. Spread it out on a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Allow them to cool completely before incorporating them into your dough.
Toss Strawberries with Lemon Juice
While your crumbs are baking, it’s time to prep the strawberries. In a small bowl, toss ⅔ cup of diced fresh strawberries with 1 teaspoon of lemon juice. This not only enhances the strawberries’ flavor but also helps keep them vibrant while baking. Set this fruity mix aside for later!
Cream the Butter and Sugars
In a large mixing bowl, cream together 12 tablespoons of room temperature unsalted butter, 1 cup of packed light brown sugar, and ¼ cup granulated sugar. Beat the mixture for about three minutes. The goal here is to create a light and fluffy texture—this will give your cookies a delightful melt-in-your-mouth quality.
Combine Dry Ingredients
In a separate bowl, mix together 2 cups + 2 tablespoons of all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking soda, and ½ teaspoon baking powder. It's essential to mix the dry ingredients well to ensure that each cookie will rise perfectly.
Fold in Strawberries and Shortcake Crumbs
Gently fold the flour mixture into the creamed butter and sugars until almost combined. At this stage, carefully incorporate ½ cup of your cooled shortcake crumbs and the seasoned strawberries. Remember, if your strawberries have released a lot of juice, it's wise to strain them before adding to avoid soggy cookies.
Scoop and Chill the Cookie Dough
Using a medium (2-tablespoon) cookie scoop, portion out the cookie dough onto a parchment-lined baking sheet. For those dreaming of bakery-style, oversized treats, a large (3-tablespoon) scoop works wonders! Don’t forget to sprinkle additional shortcake crumbs on top. Now, chill the entire tray in the freezer for at least 2-3 hours—or overnight if you can resist temptation!
Bake the Cookies to Perfection
When you're ready, preheat your oven to 350°F (180°C). Place your chilled cookies on the baking sheet, ensuring they’re spaced 2-3 inches apart to allow for spreading. Bake standard-sized cookies for 9-11 minutes or large ones for 12-14 minutes. You’ll know they’re ready when the edges turn just golden brown. For an extra touch, feel free to press more crumbs and strawberries on top right after they come out of the oven. Let them cool on a wire rack for at least 15 minutes before digging in!
With these straightforward steps, your strawberry shortcake cookies will surely become a hit. And don’t forget, sharing is caring, but keeping a batch all to yourself can be a delightful treat too. Happy baking!
Variations on Strawberry Shortcake Cookies
Gluten-Free Strawberry Shortcake Cookies
For those following a gluten-free diet, transforming strawberry shortcake cookies is easily achievable! Simply substitute all-purpose flour with a one-to-one gluten-free flour blend. It's essential to check that the blend contains xanthan gum; if not, consider adding a teaspoon to ensure proper texture. Your cookies will still be delightfully tender and full of fresh strawberries!
Vegan Strawberry Shortcake Cookies
Craving a vegan version of strawberry shortcake cookies? Swap out the butter for coconut oil or a plant-based butter alternative. You can also replace the eggs with flaxseed meal (1 tablespoon of ground flax mixed with 2.5 tablespoons of water per egg) for binding. These changes will still yield a satisfying, chewy cookie that's perfect for any plant-based dessert lover!
By offering both gluten-free and vegan options, everyone can enjoy these delicious cookies!
Cooking Tips and Notes for Strawberry Shortcake Cookies
Proper Flour Measurement is Key
Getting your flour measurements right is essential for perfect strawberry shortcake cookies. Always use the spoon-and-level method when measuring flour—this ensures you're not packing it too tightly, which can lead to dry cookies. If you have one, using a kitchen scale can take the guesswork out!
Importance of Room Temperature Ingredients
Using room temperature ingredients is crucial for creating a smooth, well-blended cookie dough. This not only promotes even baking but also ensures that your cookies have a delightful texture. Butter and eggs mix more easily when they're not cold, resulting in a better outcome.
Avoid Overbaking for Chewy Centers
Watching the baking time is vital when making your strawberry shortcake cookies. Ideally, you'll want to pull them from the oven as soon as the edges turn a light golden brown. Overbaking can lead to a loss of that adorable chewy texture in the center—trust me, you want it! For a little extra insight, check out this Baking 101 guide for more tips.
Serving Suggestions for Strawberry Shortcake Cookies
Pair with Fresh Whipped Cream
One of the best ways to elevate your strawberry shortcake cookies is to serve them with a generous dollop of fresh whipped cream. The rich creaminess balances the sweetness of the cookies and enhances the strawberry flavor. For an added twist, you can infuse the whipped cream with a hint of vanilla or a splash of lemon juice—it’s simple, yet oh-so-delicious!
Enjoy with a Scoop of Vanilla Ice Cream
For an indulgent dessert experience, why not enjoy your strawberry shortcake cookies with a scoop of creamy vanilla ice cream? The cold ice cream melts beautifully over the warm cookies, creating a heavenly melty treat. Plus, this combination is perfect for sharing during gatherings or simply treating yourself after a long day. Looking for the perfect ice cream? Consider artisanal brands or those made with natural ingredients for an even better flavor!
Time Breakdown for Strawberry Shortcake Cookies
Preparation Time
Preparation takes about 30 minutes, giving you enough time to gather and mix your ingredients. Prepping strawberries can be enjoyable—get creative while they’re in season!
Baking Time
Baking these strawberry shortcake cookies will take roughly 9 to 14 minutes, depending on the size of the cookies. Keep an eye on them for that perfect golden edge!
Total Time
Overall, you’re looking at around 3 hours to 3 hours and 30 minutes, allowing for chilling time. It’s a bit of a wait, but the delightful aroma and taste will be worth it!
For more tips on perfecting the baking process, check out this guide on baking times from King Arthur Baking.
Nutritional Facts for Strawberry Shortcake Cookies
When indulging in strawberry shortcake cookies, it's great to be aware of their nutritional profile. Here’s a quick look at the facts per cookie:
Calories per Cookie
Each cookie contains approximately 120 calories, making them a delightful treat that won’t break your daily calorie budget.
Sugar Content
With about 8 grams of sugar, these cookies satisfy your sweet tooth while using fresh strawberries for a naturally fruity flavor.
Dietary Fiber
Each cookie provides around 0.5 grams of dietary fiber, contributing to your daily intake and helping you feel fuller longer.
For more detailed nutritional insights, consider exploring resources like the USDA FoodData Central. This platform is a treasure trove for anyone keen on understanding their food and making informed dietary choices!
FAQs About Strawberry Shortcake Cookies
Can I Substitute Frozen Strawberries?
While fresh strawberries are the star of these strawberry shortcake cookies, using frozen strawberries is not recommended. Frozen berries release too much moisture, which can lead to soggy cookies. For the best results, stick with firm, diced fresh strawberries to achieve that delightful bite!
How Should I Store Leftover Cookies?
To keep your cookie treasure fresh, store any leftover strawberry shortcake cookies in an airtight container at room temperature for up to three days. If you need to keep them longer, consider freezing them for up to a month. Just allow them to cool completely before storage to maintain their soft texture.
What Can I Use Instead of Vegetable Oil?
If you're in search of an alternative to vegetable oil, you have some great options. Canola oil works seamlessly, or you can try melted coconut oil or applesauce for a healthier twist. Each substitute will lend a slightly different flavor, so don't hesitate to experiment for your perfect cookie!
For more baking tips, check out this article on ingredient substitutions.
Conclusion on Strawberry Shortcake Cookies
Indulge in the Joy of Home Baking
Baking strawberry shortcake cookies at home is not just about satisfying your sweet tooth; it’s an experience. The delightful aroma, the colorful strawberries, and the crumbly texture create a memory in your kitchen. So grab those ingredients and let’s make some cookie magic!
Strawberry Shortcake Cookies
Equipment
- large 3 tablespoon cookie scoop
- 2 tablespoon scoop
- Mixing bowl
- parchment-lined baking tray
Ingredients
Shortcake Crumb
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar packed
- 6 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoon canola or vegetable oil
- ½ teaspoon clear vanilla extract
Strawberry Cookie Dough
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tablespoon unsalted butter room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour *see notes below for measuring flour*
- 2 tablespoon all-purpose flour *see notes below for measuring flour*
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs from above recipe
Instructions
Preparation
- Preheat the oven to 300 F/150 C.
- In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread out onto a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Set aside to cool completely before using.
- In a small bowl, toss the strawberries and lemon juice together. Set aside.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Mix in the flour, baking powder, baking soda, and salt until almost combined.
- Gently fold in ½ cup of the shortcake crumbs and chopped strawberries. If the strawberries are super juicy, strain the juice before adding them to the cookie dough!
- Scoop the dough with a medium (2-tablespoons) cookie scoop onto a parchment-lined baking sheet. Press more shortcake crumbs onto the tops of each dough ball.
- Chill the tray in the freezer for at least 2-3 hours, overnight is best!
- Preheat the 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 large cookies. The edges should be just starting to turn golden brown.
- After baking, you can press more shortcake crumbs into the top and more diced strawberries if desired.
- Let the tray cool on a wire rack for at least 15 minutes before removing each one, then enjoy!
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