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.
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
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