Do you ever get a little nostalgic for Saturday mornings and colorful cartoons? I definitely do. Thinking about the sweet world of the Strawberry Shortcake characters always brings a smile to my face. It was such a bright, happy place filled with friendship and fun.
From the kindhearted Strawberry Shortcake Princess to all the original Strawberry Shortcake characters we adored, that whole vibe was just so cheerful. I wanted to capture that feeling in a recipe. So, I created these Strawberry Shortcake Cookies. They are everything you love about the classic dessert, but in a simple, shareable cookie form. Let’s bake some happiness!
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Why You’ll Love This Recipe
First off, these cookies are incredibly easy to make. You do not need to be a professional baker to get these right. The steps are simple and clear, making it a great recipe for a weekend baking project with family.
The texture is just wonderful. You get a soft, buttery cookie base that is loaded with pieces of fresh, juicy strawberries. It is like a little burst of summer in every single bite. The flavor is bright and so refreshing.
But the best part? That has to be the cinnamon crumble topping. It adds a lovely little crunch and a warm, spiced flavor that goes so well with the sweet strawberries. It really makes these cookies stand out from the usual cookie jar options.
They are also just so pretty to look at. The little red specks from the strawberries and the golden brown crumble on top make them look as good as they taste. They are a great treat to bring to a party or share with friends. Everyone will be asking you for the recipe!
Ingredients
For The Crumble Topping
- 1/2 cup all purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter, slightly cooled
For The Strawberry Shortcake Cookies
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 cups all purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup diced strawberries, divided
Step By Step Instructions
Step 1: Prepare The Oven And Crumble
First things first, let’s get your oven ready. Preheat it to 350 degrees Fahrenheit. While it is heating up, grab a baking sheet and line it with a silicone baking mat or some parchment paper. This prevents any sticking later on.
Now for that delicious crumble. In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Give it a quick stir. Then, drizzle the melted butter over the top and use a fork to mix it all together until you have a nice crumbly texture.
Spread this crumble mixture onto your prepared baking sheet. Pop it in the oven and bake for about 10 minutes. You want it to be a lovely golden brown color. Once it is done, set it aside to cool. You can turn the oven off for now.
Step 2: Mix The Dry Ingredients
In a medium sized mixing bowl, it is time to whisk together your dry ingredients for the cookies. Add the flour, salt, baking soda, and baking powder. A quick whisk will combine them evenly, which is important for a consistent cookie. Set this bowl aside for a moment.
Step 3: Cream The Butter And Sugars
In a large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and both sugars together. You will want to do this on a medium high speed for about three to five minutes. The goal is to get it light and fluffy. This step adds air to the dough, which helps make your cookies soft.
Next, beat in the egg and vanilla extract on medium speed. Just mix until they are combined. Do not overmix here. You just want everything to come together smoothly.
Step 4: Combine Wet And Dry Ingredients
Now it is time to bring everything together. Scrape down the bottom and sides of the mixing bowl. This makes sure everything gets incorporated. Add your flour mixture in three separate batches. Mix on low speed, then gradually increase to medium. Mix only until you no longer see streaks of dry flour.
Gently fold in three quarters of a cup of your diced strawberries. You want to see them evenly spread throughout the dough. The visual of the strawberries reminds me of the cheerful colors of the Strawberry Shortcake 90s cartoons.
Step 5: Chill The Dough
Cover the bowl tightly with plastic wrap and put it in the refrigerator. Let the dough chill for at least one hour, or even overnight if you can. Chilling the dough is a really important step. It prevents the cookies from spreading too much while baking.
Step 6: Bake The Cookies
When you are ready to bake, preheat your oven again to 350 degrees Fahrenheit. Use a cookie scoop about one tablespoon in size to portion out the dough. Place the cookie dough balls on your lined baking sheets, leaving about two inches of space between them.
Bake the cookies for nine to twelve minutes. The edges should be golden brown, but the centers can still look a little gooey. That is the key to a soft cookie. As soon as they come out of the oven, gently press two or three more pieces of fresh strawberry into the top of each cookie.
Let the cookies cool on the baking sheet for about ten minutes. This allows them to set up. Then, carefully transfer them to a wire rack to cool completely. This whole process is as fun as watching the adventures of the Strawberry Shortcake characters!
How To Store Leftovers
If you happen to have any cookies left over, storing them is simple. Just place them in an airtight container once they have cooled completely. They will stay fresh at room temperature for up to three days. The crumble might soften a little, but they will still be delicious.
For longer storage, you can freeze these cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer safe bag or container. They will keep for up to three months. Just let them thaw at room temperature before enjoying.
Tips
For the best flavor, use fresh, ripe strawberries. Frozen strawberries can release too much water, which can make your cookie dough too wet. If you must use frozen, thaw them first and pat them very dry with a paper towel.
Do not skip chilling the dough. I know it takes extra time, but it is so worth it. This step solidifies the fat in the butter. When the cookies bake, the fat melts more slowly, which means less spreading and a thicker, chewier cookie.
When you are measuring your flour, use the spoon and level method. This means you spoon the flour into your measuring cup and then level off the top with a knife. Scooping directly from the bag can pack the flour down, giving you too much in your dough.
Feel free to get creative with the crumble. You could add a pinch of nutmeg or some finely chopped nuts like pecans for an extra layer of flavor and crunch. This recipe is a great starting point for your own sweet creations.
Conclusion
And there you have it! A batch of wonderful Strawberry Shortcake Cookies that are sure to bring a little bit of joy to your day. They are a sweet nod to the fun and friendship of the Strawberry Shortcake characters we all know and love. Each bite is a mix of soft cookie, fresh fruit, and crunchy topping.
Whether you are a fan of the original Strawberry Shortcake characters or just someone who loves a good homemade cookie, this recipe is for you. I hope you have as much fun making them as you will eating them. Happy baking!
FAQ
Can I Use Frozen Strawberries For This Recipe?
It is best to use fresh strawberries. Frozen ones hold a lot of extra moisture, which can make the dough watery and affect the final texture of the cookies. If you only have frozen, make sure to thaw and pat them very dry before dicing.
Why Is It Important To Chill The Cookie Dough?
Chilling the dough is key to preventing the cookies from spreading too much in the oven. It solidifies the butter, so it melts slower during baking. This results in thicker, chewier cookies with a better texture. Do not skip this step!
Can I Make This Recipe Without A Stand Mixer?
Yes, you absolutely can. A hand mixer will work just as well for creaming the butter and sugar. If you do not have an electric mixer at all, you can do it by hand with a whisk and a spatula. It will just take a bit more arm power!
How Do I Know When The Cookies Are Done Baking?
You will know the cookies are ready when the edges are a light golden brown. The centers should still look a little soft and slightly underdone. They will continue to bake on the hot baking sheet for a few minutes after you take them out of the oven.
Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are everything you love about the classic dessert, but in a simple, shareable cookie form. They offer a soft, buttery base with fresh, juicy strawberries and a crunchy cinnamon crumble topping, making them a refreshing and comforting treat.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
- For the crumble topping: In a small mixing bowl, combine 1/2 cup all purpose flour, 1/3 cup light brown sugar, and 1/4 teaspoon ground cinnamon. Drizzle with 3 tablespoons melted unsalted butter and mix with a fork until crumbly.
- Spread the crumble onto the prepared baking sheet and bake for about 10 minutes until golden brown. Set aside to cool.
- In a medium sized mixing bowl, whisk together 2 3/4 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
- In a large bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Beat in 1 large egg and 1 1/2 teaspoons pure vanilla extract on medium speed until just combined.
- Scrape down the bottom and sides of the mixing bowl. Gradually add the flour mixture in three separate batches. Mix on low speed, then gradually increase to medium. Mix only until you no longer see streaks of dry flour.
- Gently fold in 3/4 cup of the diced strawberries until evenly spread throughout the dough.
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least one hour, or even overnight.
- When ready to bake, preheat your oven again to 350°F (175°C). Use a cookie scoop about one tablespoon in size to portion out the dough. Place the cookie dough balls on your lined baking sheets, leaving about two inches of space between them.
- Bake the cookies for nine to twelve minutes. The edges should be golden brown, but the centers can still look a little gooey. As soon as they come out of the oven, gently press two or three more pieces of fresh strawberry into the top of each cookie.
- Let the cookies cool on the baking sheet for about ten minutes before carefully transferring them to a wire rack to cool completely. Sprinkle with cooled crumble topping before serving.
Notes
For the best flavor, use fresh, ripe strawberries. If using frozen, thaw and pat dry to avoid a wet dough.
Do not skip chilling the dough; this helps prevent spreading and results in thicker, chewier cookies.
Use the spoon and level method for measuring flour to ensure accuracy.
Consider adding a pinch of nutmeg or finely chopped nuts like pecans to the crumble for extra flavor and crunch.
Nutrition
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