Description
Light and sweet cookies that taste like strawberry shortcake with fresh fruit pieces.
Ingredients
Scale
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat the oven to 300 F / 150 C.
- Mix ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ tsp baking powder, 4 tbsp oil, and ½ tsp vanilla until crumbs form. Spread crumbs on a parchment-lined tray. Bake for 15–18 minutes until golden. Let the crumbs cool fully.
- Toss ⅔ cup chopped strawberries with 1 tsp lemon juice in a small bowl and set aside.
- Cream 12 tbsp butter with 1 cup light brown sugar and ¼ cup granulated sugar for three minutes until light and fluffy. Beat in 1 large egg, 1 large egg yolk, and 1 tsp vanilla until just mixed.
- Add 2 cups + 2 tbsp flour, ½ tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix until almost combined.
- Fold in ½ cup of the cooled shortcake crumbs and the diced strawberries. If the berries are very juicy, drain the juice first.
- Use a 2-tablespoon scoop to place dough on a parchment-lined sheet. Press extra shortcake crumbs on top of each dough ball. For bigger cookies, use a 3-tablespoon scoop.
- Chill the tray in the freezer for at least 120-180 minutes, or overnight for best results.
- Preheat the oven to 350 F / 180 C. Bake the frozen cookies 2–3 inches apart for 9–11 minutes for standard size, or 12–14 minutes for large size. The edges should just start to turn golden.
- Press more shortcake crumbs and extra diced strawberries on top if you like. Let the tray cool on a wire rack for at least 15 minutes before moving the cookies. Then enjoy!
Notes
Use fresh, firm strawberries and drain extra juice from very ripe berries. Chill the dough well before baking to maintain the cookie shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg