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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

Delight in soft chewy brown sugar cookies filled with fresh strawberry compote, topped with crunchy buttery shortbread crumbs for the ultimate Summer cookie.
Prep Time 40 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 14 cookies
Calories 150 kcal

Equipment

  • large bowl
  • small saucepot
  • cookie scoop
  • baking sheets
  • parchment paper
  • wire rack

Ingredients
  

Strawberry compote

  • 3 cups fresh hulled chopped strawberries cut into small ½-inch pieces
  • ¼ cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon lemon juice 5ml

Crumb topping

  • ½ cup all-purpose flour 71g
  • 2 tablespoon granulated sugar 25g
  • 1 tablespoon packed light brown sugar 15g
  • 3 tablespoon salted butter melted and cooled

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
  • to thin milk just enough to make a thick opaque white glaze

Instructions
 

Preparation

  • Make the strawberry compote. 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 until it thickens. Transfer to a bowl to cool completely and chill for 1 hour.
  • Make the cookie dough. Combine soft butter with both sugars and vanilla, beat until pale and fluffy. Add egg, mix well. Combine flour, baking powder, baking soda, and salt; add to butter/sugar mixture and fold in until combined. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • Make the shortbread crumbs. Combine flour and sugars, add cooled melted butter and toss to form clumps. Spread on a baking tray and bake for 12-15 minutes until golden brown. Cool completely.
  • Bake the cookies. Scoop dough into balls, roll in granulated sugar. Place on baking sheets, bake for 11-13 minutes until golden. Let cool for a few minutes, then press an indent into the center.
  • Make the vanilla glaze. Combine powdered sugar, cream, and vanilla, whisk until smooth. Adjust consistency with milk as required.
  • Assemble cookies. Spoon strawberry compote into the indents, sprinkle shortbread crumbs, drizzle glaze on top.
  • Enjoy immediately once assembled, store in an airtight container in the fridge for 3-4 days.

Notes

This recipe yields soft, chewy cookies with a delightful topping, perfect for summer occasions.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg
Keyword baking, cookies, homemade, strawberry shortcake, summer dessert, sweet treats
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