Strawberry Shortcake Cookies

Soft chewy brown sugar cookies filled with fresh homemade strawberry compote, topped with crunchy buttery shortbread crumbs, and finished with a sweet vanilla glaze. These Strawberry Shortcake Cookies are the ultimate summer treat, perfect for any occasion! Their delightful combination of flavors and textures makes them stand out during gatherings, picnics, or simply as an indulgent snack at home.

Why You’ll Love This Recipe

• Deliciously Unique: The blend of strawberry compote and cookie dough offers a refreshing twist on the classic shortcake.
• Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy family dinner, these cookies will impress everyone.
• Easy to Make: With simple ingredients and straightforward steps, you can whip these up in no time.
• Versatile Treat: Enjoy them as is or customize with different toppings and fillings to suit your taste.
• Make Ahead Option: The strawberry compote can be prepared in advance, saving you time on the day of serving.

Tools and Preparation

To make these Strawberry Shortcake Cookies successfully, you’ll need some essential tools that will help streamline the process.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper

Importance of Each Tool

• Electric mixer: This tool ensures that your butter and sugars are whipped to perfection for a fluffy cookie base.
• Measuring cups and spoons: Accurate measurements are crucial for baking success; they help maintain the right balance of flavors.

Ingredients

For the Strawberry Compote

• 3 cups (400g) fresh hulled chopped strawberries (cut into small 1/2-inch pieces)
• ¼ cup (50g) granulated sugar
• 1 tbsp (8g) corn starch
• 1 tsp (5ml) lemon juice

For the Cookie Dough

• ½ cup (71g) all-purpose flour
• 2 tbsp (25g) granulated sugar
• 1 tbsp (15g) packed light brown sugar
• 3 tbsp (42g) salted butter (melted and cooled or add a pinch of salt if using unsalted butter)
• ½ cup (113g) unsalted butter (softened)
• ½ cup (100g) granulated sugar (plus extra for rolling)
• ¼ cup (55g) packed light brown sugar
• 1 tsp (5ml) pure vanilla extract
• 1 large egg
• 1 ⅓ cups plus 1 tbsp (200g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

For the Vanilla Glaze

• ½ cup (60g) powdered sugar
• ¼ tsp pure vanilla extract
• 1 tbsp (15ml) heavy cream
• Milk to thin out as needed for a thick opaque white glaze

How to Make Strawberry Shortcake Cookies

Step 1: Make the Strawberry Compote

Combine strawberries, sugar, corn starch, and lemon juice in a small saucepot. Toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently until it thickens. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour. TIP: This can be made up to 3 days ahead and stored in a jar in the fridge.

Step 2: Make the Cookie Dough

In a large bowl, combine soft butter with both sugars and vanilla. Beat with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until well incorporated. In another bowl, combine flour, baking powder, baking soda, and salt; whisk together. Add these dry ingredients to the butter/sugar mixture and fold until evenly combined. Cover the bowl and refrigerate for 30 minutes.

Step 3: Preheat Your Oven

Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.

Step 4: Make Shortbread Crumbs

While dough chills, combine flour and both sugars in a small bowl. Blend well so there are no lumps of brown sugar. Add cooled melted butter; toss together until clumps form. Spread crumbs on a parchment-lined baking tray; bake for 12-15 minutes until golden brown, tossing halfway through. Remove from oven and set aside to cool completely.

Step 5: Bake the Cookies

Scoop dough into balls using a large cookie scoop; roll in granulated sugar until coated. Place on prepared baking sheets spacing at least 2 inches apart. Bake for 11-13 minutes until golden brown around edges. Centers will puff up but remain slightly soft; they will deflate as they cool. Transfer trays to wire racks; cool slightly before pressing indents into centers with a teaspoon.

Step 6: Make the Vanilla Glaze

In a small bowl, combine powdered sugar, cream, and vanilla; whisk until smooth and glossy. Adjust consistency with milk as needed.

Step 7: Assemble Cookies

Spoon about 2 teaspoons of chilled strawberry compote into each indent on cooled cookies. Sprinkle shortbread crumbs over top; drizzle glaze over everything.

Step 8: Enjoy!

These cookies are best enjoyed immediately after assembly! Store any leftovers in an airtight container in the fridge for up to 3-4 days.

With this delicious recipe for Strawberry Shortcake Cookies, you’re sure to delight family and friends alike! Happy baking!

How to Serve Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are delightful on their own but can be enhanced with various serving ideas. Here are some creative ways to elevate your cookie experience.

With Fresh Whipped Cream

• Top each cookie with a dollop of fresh whipped cream for a fluffy and creamy touch that complements the strawberries perfectly.

Pair with Ice Cream

• Serve these cookies alongside a scoop of vanilla or strawberry ice cream to add a delightful contrast of temperatures and textures.

Enjoy with Tea or Coffee

• These cookies make a great pairing with your favorite hot beverage, enhancing the flavors as you indulge in both.

As a Dessert Platter

• Arrange Strawberry Shortcake Cookies on a platter with other summer fruits for a beautiful and inviting dessert display.

Stuffed Sandwich Style

• Create delicious cookie sandwiches by adding more strawberry compote or whipped cream between two cookies for an extra treat.

How to Perfect Strawberry Shortcake Cookies

To ensure your Strawberry Shortcake Cookies turn out perfectly every time, consider these helpful tips.

• Chill the Dough: Refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape while baking and results in thicker cookies.

• Use Fresh Strawberries: Opt for fresh, ripe strawberries for the compote. They provide the best flavor and sweetness.

• Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and sugar. Accurate measurements result in consistent texture.

• Don’t Overbake: Keep an eye on your cookies in the oven. They should be slightly soft in the center when you take them out, as they will continue to firm up while cooling.

• Adjust Glaze Consistency: If your glaze is too thick, add milk gradually until you achieve your desired consistency for drizzling over cookies.

Best Side Dishes for Strawberry Shortcake Cookies

Pairing side dishes with Strawberry Shortcake Cookies can enhance their flavor and make your dessert spread more exciting. Here are some great options.

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cookies.

2. Yogurt Parfait: Layer yogurt with granola and fresh strawberries for a creamy texture that complements the cookie’s chewiness.

3. Lemon Sorbet: The tartness of lemon sorbet provides a refreshing contrast to the sweet flavors of the cookies.

4. Chocolate Dipped Strawberries: A luxurious treat that pairs well with strawberry flavors, offering an elegant touch to your dessert table.

5. Cheese Board: Include mild cheeses like brie or mascarpone along with crackers to create a savory contrast.

6. Iced Tea or Lemonade: Refreshing beverages like iced tea or lemonade provide a cooling element that pairs nicely with these sweet cookies.

Common Mistakes to Avoid

Making Strawberry Shortcake Cookies can be simple, but there are a few common pitfalls to watch for.

• Overmixing the dough: Mixing too much can lead to tough cookies. Mix until just combined for the best texture.
• Skipping the chilling time: Failing to chill the dough can result in cookies that spread too much. Always refrigerate for at least 30 minutes.
• Not measuring ingredients accurately: Using incorrect measurements can alter the recipe significantly. Use a kitchen scale for precise measurements.
• Ignoring cooling instructions: Not allowing cookies to cool properly before assembly can cause them to crumble. Cool on a wire rack for the best results.
• Using overly ripe strawberries: Overripe strawberries may not hold their shape in the compote. Choose firm, fresh strawberries for the best flavor and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 3-4 days to maintain freshness.
• Keep strawberry compote separate until ready to serve to prevent sogginess.

Freezing Strawberry Shortcake Cookies

• Freeze cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag after frozen solid.
• They can be stored in the freezer for up to 3 months.

Reheating Strawberry Shortcake Cookies

• Oven: Preheat to 350°F and warm cookies for about 5-7 minutes. This will help restore their original texture.
• Microwave: Heat one cookie at a time on medium power for about 10-15 seconds. Be careful not to overheat.
• Stovetop: Place cookies in a pan on low heat, covering with a lid. Heat until warmed through, about 2-3 minutes.

Frequently Asked Questions

Here are some common questions about making Strawberry Shortcake Cookies.

Can I make these cookies gluten-free?

Yes, you can use gluten-free all-purpose flour as a substitute for regular flour in this recipe.

How do I make strawberry compote ahead of time?

You can prepare strawberry compote up to three days in advance and store it in an airtight jar in the fridge.

What is the best way to store leftover cookies?

Store leftover cookies in an airtight container in the refrigerator for optimal freshness.

Can I customize the filling for Strawberry Shortcake Cookies?

Absolutely! You can use other fruits like blueberries or raspberries instead of strawberries for a different flavor profile.

How long do Strawberry Shortcake Cookies last?

When stored correctly, they last about 3-4 days in the refrigerator or up to 3 months if frozen.

Final Thoughts

These Strawberry Shortcake Cookies are not only delicious but also versatile, making them perfect for any occasion. Feel free to customize them with your favorite fruits or toppings. Give this recipe a try and enjoy delightful bites of summer!