Introduction to Strawberry Shortcake Cookies
Strawberry shortcake cookies are a delightful twist on the classic dessert, perfect for summer gatherings or cozy evenings at home. What sets these cookies apart is their unique blend of soft, chewy textures combined with the vibrant flavors of fresh strawberries, making each bite a burst of fruity goodness. Imagine indulging in a cookie filled with homemade strawberry compote, complemented by a crunchy buttery shortbread crumb topping, all drizzled with a sweet vanilla glaze.
What makes strawberry shortcake cookies a must-try?
If you're searching for a cookie that’s both beautiful and delicious, look no further! The combination of the chewy brown sugar cookie base with the tangy-sweet strawberry compote creates a harmoniously balanced flavor profile. Plus, the shortbread topping adds a delightful crunch, elevating the cookie experience to a new level. Summer is the perfect time to enjoy these treats, as strawberries are at their peak, bursting with flavor.
Not only are these cookies impressive in taste, but they also make for a gorgeous presentation at any gathering. Check out Food52 for more insights on making fresh strawberry desserts this season! Whether you’re a baking novice or a seasoned pro, this recipe is simple enough to follow, yet delivers results that will wow your friends and family. So grab your apron and let’s bake some unforgettable strawberry shortcake cookies!
Ingredients for Strawberry Shortcake Cookies
Creating the perfect strawberry shortcake cookies starts with gathering the right ingredients. Here’s a breakdown of what you'll need for each component:
Ingredients for Strawberry Compote
To make a delicious strawberry compote that perfectly complements your cookies, you will need:
- 3 cups (400g) fresh hulled and chopped strawberries (cut into small ½-inch pieces)
- ¼ cup (50g) granulated sugar
- 1 tablespoon (8g) corn starch
- 1 teaspoon (5ml) lemon juice
Ingredients for Crumb Topping
This crunchy topping adds texture to your cookies and is made up of:
- ½ cup (71g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) packed light brown sugar
- 3 tablespoons (42g) salted butter, melted and cooled (if using unsalted butter, add a pinch of salt)
Ingredients for Cookie Dough
The base of your cookies is buttery and sweet. Here’s what you’ll need:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar, plus extra for rolling
- ¼ cup (55g) packed light brown sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg
- 1 ⅓ cups plus 1 tablespoon (200g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Ingredients for Vanilla Glaze
This sweet finish brings everything together beautifully. You’ll need:
- ½ cup (60g) powdered sugar
- ¼ teaspoon pure vanilla extract
- 1 tablespoon (15ml) heavy (35%) whipping cream
- Milk to thin it out, just enough to achieve a thick white glaze
With these ingredients, you’re all set to whip up strawberry shortcake cookies that are sure to impress your friends and family! Check out high-quality strawberries for an even fresher flavor, and remember to use fresh, organic ingredients where possible for the best results. Happy baking!
Preparing Strawberry Shortcake Cookies
Creating the perfect strawberry shortcake cookies is an exciting process filled with delightful aromas and fresh flavors. This step-by-step guide will walk you through each part of the recipe, ensuring your cookies turn out sweet and scrumptious!
Make the Strawberry Compote
Start by preparing the luscious strawberry compote. In a small saucepan, combine:
- 3 cups of fresh hulled, chopped strawberries
- ¼ cup of granulated sugar
- 1 tablespoon of corn starch
- 1 teaspoon of lemon juice
Gently mix these ingredients and place over medium heat. Stir frequently for about 5-8 minutes until the mixture thickens and bubbles for a brief moment. Once ready, transfer the compote to a clean bowl and let it cool completely. For the best results, chill it in the fridge for at least an hour. Pro tip: You can make this compote up to three days in advance, storing it in a jar in your fridge!
Prepare the Cookie Dough
Now it’s time for the cookie dough—a crucial element of your strawberry shortcake cookies. In a large bowl, cream together:
- ½ cup of softened unsalted butter
- ½ cup of granulated sugar
- ¼ cup of packed light brown sugar
- 1 teaspoon of pure vanilla extract
Beat on medium-high until pale and fluffy, then mix in 1 large egg until combined. In a separate bowl, whisk together 1 ⅓ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Gradually incorporate the dry ingredients into your butter mixture, mixing until fully combined. Cover and refrigerate the dough for 30 minutes—this helps with rolling and creates thicker cookies.
Create Shortbread Crumbs
While your dough chills, prepare the crumble topping that adds crunch to your strawberry shortcake cookies. In a small bowl, combine:
- ½ cup of all-purpose flour
- 2 tablespoons of granulated sugar
- 1 tablespoon of packed brown sugar
Mix well to eliminate lumps, then add 3 tablespoons of melted butter. Use your fingers to combine until clumps form. Spread these crumbs on a parchment-lined baking tray and bake at 350°F for 12-15 minutes, stirring halfway through until golden brown. Allow to cool before breaking into smaller pieces.
Bake the Cookies
Preheat your oven to 350°F. Scoop the chilled dough into balls and roll them in granulated sugar. Arrange them on your lined baking sheets, spaced at least 2 inches apart. Bake for 11-13 minutes till they're golden and puffed up. They will deflate a bit as they cool, which is perfectly normal.
Make the Vanilla Glaze
For the finishing touch, create the sweet vanilla glaze! In a small bowl, whisk together:
- ½ cup of powdered sugar
- ¼ teaspoon of vanilla extract
- 1 tablespoon of heavy whipping cream
Adjust the consistency with a little milk until you reach your desired thickness.
Assemble Your Cookies
Now comes the fun part—assembling your strawberry shortcake cookies! Once cooled, make a small indent in the center of each cookie with the back of a spoon. Spoon about 2 teaspoons of strawberry compote into the indent, sprinkle on some shortbread crumbs, and drizzle your vanilla glaze over the top.
Enjoy these cookies fresh—store any leftovers in an airtight container in the fridge, where they will stay fresh for 3-4 days. Each bite of these vibrant cookies is a celebration of summer!
Variations on Strawberry Shortcake Cookies
Strawberry Shortcake Bars
If you're looking to switch things up, why not try strawberry shortcake bars? These delicious treats deliver all the classic flavor of strawberry shortcake cookies in an easy-to-make bar form. Simply press the cookie dough into a baking pan, layer with strawberry compote, and crumble the buttery topping on top. Bake until golden, then slice into squares for a perfect picnic treat or a delightful dessert at gatherings.
Gluten-Free Strawberry Shortcake Cookies
For those with dietary restrictions, gluten-free strawberry shortcake cookies are a must-try! Substitute all-purpose flour with your favorite gluten-free blend, ensuring that the texture stays just as chewy and delicious. You can also mimic the flavor profile using almond flour or coconut flour, which adds a unique twist to the traditional recipe. Enjoy soft, delectable cookies that everyone can savor! For more gluten-free dessert tips, check out resources like Celiac Disease Foundation.
With these variations, you'll satisfy every palate and occasion!
Baking notes for Strawberry Shortcake Cookies
Tips for the perfect strawberry compote
To achieve a luscious strawberry compote, start with ripe strawberries for the best flavor. When combining with sugar, let it sit for a few minutes to draw out their natural juices. Cooking on medium heat will allow it to thicken gracefully. Don't rush—stir gently, and let it bubble for a bit to caramelize those sugars. For added zing, a splash of lemon juice enhances that fresh taste.
Ensuring the right cookie texture
For irresistible strawberry shortcake cookies, remember to properly chill your dough. This step prevents spreading and promotes thickness. When baking, keep an eye on them—you're aiming for soft centers that will set as they cool, offering that delightful contrast of chewy sweetness. Finally, let them rest on the baking sheet briefly before transferring to a wire rack for optimal texture.
If you’d like to dive deeper into cookie science, check out Serious Eats for some fascinating insights!
Serving suggestions for Strawberry Shortcake Cookies
Perfect Pairings for Tea or Coffee
These delightful strawberry shortcake cookies make an ideal companion to a warm cup of tea or coffee. Consider pairing them with a classic Earl Grey, where the citrus notes complement the sweetness of the cookies beautifully. For coffee lovers, a smooth medium roast will enhance the flavor of the fresh strawberries. If you're in the mood for something a little different, try an iced matcha latte for a refreshing touch!
Presentation Ideas for Gatherings
When hosting friends, elevate your cookie game by presenting them on a stylish platter or tiered stand. Garnish with fresh mint leaves and whole strawberries for a pop of color. You could also arrange mini treats in decorative boxes tied with a ribbon for an adorable take-home gift. These small touches can turn your strawberry shortcake cookies into the star of any gathering!
Tips for Making Perfect Strawberry Shortcake Cookies
Common Mistakes to Avoid
When making strawberry shortcake cookies, be mindful of these frequent pitfalls:
- Overmixing the Dough: Mixing too long can lead to tough cookies. Aim for just combined textures.
- Skipping Chill Time: If you're in a hurry, don't skip the refrigeration step—this helps them hold shape while baking.
- Ignoring Baking Time: Each oven is unique. Check your cookies a couple of minutes before the stated time to avoid overbaking.
Essential Tools for Success
To achieve the best results, here’s what you'll need:
- Electric Mixer: This helps in achieving the right texture for your cookie dough.
- Cookie Scoop: Ensures uniform size for even baking.
- Parchment Paper: Essential for easy cleanup and preventing sticking on baking sheets.
For further tips and techniques, check out King Arthur Baking for valuable baking resources. Happy baking!
Time Details for Strawberry Shortcake Cookies
When making strawberry shortcake cookies, knowing how long each step takes can help with your planning. Here’s a quick breakdown:
- Preparation Time: 40 minutes
- Baking Time: 20 minutes
- Chill Time: 2 hours
- Total Time: Approximately 3 hours
These timing details ensure that your cookies are perfectly delicious! Plan ahead, and you'll be enjoying these sweet treats in no time. For tips on storing your cookies, check out this guide to keep them fresh and tasty.
Nutritional Information for Strawberry Shortcake Cookies
When indulging in strawberry shortcake cookies, it's great to know how to balance your treats and nutrition. Let’s break down the essentials you'll want to consider.
Calories per Cookie
Each cookie contains approximately 120 calories, making them a delightful yet manageable sweet treat. Perfect for sharing, but also for savoring solo!
Sugar Content
With around 10 grams of sugar per cookie, these delightful bites provide the sweetness expected from a classic dessert while incorporating fresh strawberries for a fruity punch.
Fat Content
You can expect about 6 grams of fat in each cookie. This comes primarily from the butter and provides that deliciously rich, chewy texture that characterizes the best cookies.
Feel free to consider these cookies in moderation as part of a balanced diet. Curious about their health benefits? Fresh strawberries are rich in antioxidants and vitamins—great reasons to enjoy this scrumptious treat! If you're looking for more recipes that incorporate strawberries, check out Healthline for inspiration.
FAQs about Strawberry Shortcake Cookies
Can I use frozen strawberries?
Absolutely! If fresh strawberries aren’t available, frozen strawberries work just fine in this recipe. Just make sure to thaw them first and drain any excess liquid to keep your cookie dough from becoming too soggy. This is a great option when you want to enjoy strawberry shortcake cookies year-round!
How do I store leftover cookies?
Leftover strawberry shortcake cookies should be stored in an airtight container in the refrigerator. This helps them stay fresh while keeping the strawberry compote from becoming too runny. You'll enjoy them for about 3-4 days—if they last that long!
Can I make these cookies in advance?
Yes! You can prepare the cookie dough and the strawberry compote ahead of time. Just refrigerate the dough for up to 3 days or freeze it for up to a month. This way, you'll always have delicious strawberry shortcake cookies ready to bake! Want more tips on baking ahead? Check out this article on cookie prep!
Conclusion on Strawberry Shortcake Cookies
In summary, strawberry shortcake cookies are a delightful treat that embodies the essence of summer. With their chewy texture and luscious strawberry filling, they’re perfect for gatherings or a quiet afternoon delight. Remember, the joy lies in sharing these cookies with friends and family. Enjoy every bite!
Strawberry Shortcake Cookies
Equipment
- large cookie sheets
- small saucepot
- large bowl
- Medium bowl
- whisk
- Electric mixer
- Baking tray
Ingredients
Strawberry compote
- 3 cups fresh hulled chopped strawberries cut into small ½-inch pieces
- ¼ cup granulated sugar 50g
- 1 tablespoon corn starch 8g
- 1 teaspoon lemon juice 5ml
Crumb topping
- ½ cup all-purpose flour 71g
- 2 tablespoons granulated sugar 25g
- 1 tablespoon packed light brown sugar 15g
- 3 tablespoons salted butter melted and cooled or add a pinch of salt if using unsalted butter
Cookie dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar plus extra for rolling
- ¼ cup packed light brown sugar 55g
- 1 teaspoon pure vanilla extract 5ml
- 1 large egg
- 1 ⅓ cups all-purpose flour plus 1 tbsp, 200g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Vanilla glaze
- ½ cup powdered sugar 60g
- ¼ teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream 15ml
- milk to thin it out just enough to make a thick opaque white glaze
Instructions
Preparation
- Combine strawberries, sugar, corn starch and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently. 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.
- Combine soft butter with both sugars and vanilla in a large bowl and 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.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined. Cover the bowl and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Combine flour and both sugars (and salt if you’re using unsalted butter) in a small bowl and blend well to remove lumps. Add the cooled melted butter and toss until it forms clumps. Spread the crumbs on a parchment-lined baking tray and bake for 12-15 minutes tossing halfway through.
- Scoop the dough into balls with a large cookie scoop, roll the dough balls in granulated sugar. Place the dough balls onto prepared baking sheets spacing them at least 2 inches apart. Bake for 11-13 minutes until evenly golden and the edges are browned.
- Combine powdered sugar, cream and vanilla in a small bowl and whisk until smooth and glossy. Adjust consistency with milk as needed.
- Spoon about 2 teaspoons of strawberry compote into the indents on the cooled cookies, sprinkle some shortbread crumbs on top and then drizzle the glaze over top.
- Enjoy these cookies immediately once assembled. Store cookies in an airtight container in the fridge for 3-4 days.
Leave a Reply