Description
Soft and buttery cookies filled with fresh strawberries, capturing the essence of classic strawberry shortcake.
Ingredients
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar (packed)
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoons canola or vegetable oil
- ½ teaspoon clear vanilla extract
- â…” cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tablespoons 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 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs
Instructions
- Preheat your oven to 300°F (150°C).
- Combine ¼ cup granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons all-purpose flour, ½ teaspoon baking powder, 4 tablespoons 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 and bake for 15-18 minutes or until golden brown. Let cool completely.
- Toss diced fresh strawberries with 1 teaspoon of lemon juice and set aside.
- Cream together 12 tablespoons unsalted butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar for about three minutes until fluffy.
- Mix in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract.
- Slowly blend in 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until almost combined.
- Fold in ½ cup shortcake crumbs and the prepared strawberries.
- Using a medium cookie scoop, drop the dough onto a parchment-lined baking sheet and press more shortcake crumbs into the top of each ball.
- Chill in the freezer for 2-3 hours or overnight.
- Preheat your oven to 350°F (180°C).
- Bake the cookies spaced 2-3 inches apart for 9-11 minutes (standard size) or 12-14 minutes (larger cookies).
- Allow cooling on a wire rack for at least 15 minutes before removing.
Notes
For the best results, ensure your butter is at room temperature before mixing. Handle the dough as little as possible to avoid tough cookies.