Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies take the classic dessert and turn it into an easy cookie with just 10 ingredients. Both kids and adults love this simple dessert recipe that has fresh strawberries folded into the dough and freeze-dried strawberries on top for rich berry flavor.
Servings: 14 cookies
Calories: 245kcal
Ingredients
Cookies
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup salted butter room temperature
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup roughly chopped strawberries
- 4 ounces white chocolate bar roughly chopped, divided
Topping
- 2 tablespoons light brown sugar
- 2 tablespoons ground freeze-dried strawberries divided
- 3 tablespoons all-purpose flour
- 2 tablespoons salted butter frozen for 10 minutes
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, and baking powder. Set aside.
- In a large bowl, beat the softened salted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Mix in vanilla extract, and then add the egg, beating until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Gently fold in the chopped strawberries and white chocolate until evenly distributed.
- For the crumble topping, in a small bowl, combine light brown sugar, all-purpose flour, and the 1 ½ tablespoons of the ground freeze-dried strawberries. Grate in the slightly frozen butter, and mix until crumbly.
- Using a cookie scoop or tablespoon, drop 3 tablespoon size cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently roll the tops of each cook in the crumble. Place back on the sheet pan. Sprinkle the remaining crumble topping over each cookie dough mound, pressing it gently into the dough.
- Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Melt the remaining white chocolate in a small microwave safe bowl in short intervals until smooth. Mix with the remaining ground freeze-dried strawberries. Pour the mixture into a ziptop bag. Snip one corner off, and drizzle the icing evenly over the sides of the cooled cookies. Allow the cookies to set undisturbed until the icing has cooled and set. Store in an airtight container with wax paper between each layer until ready to serve.
Video
Notes
Storage:
Store in an airtight container on the counter for up to 4 days. You can also freeze the cookies for 2 months and thaw on the counter until they are soft again.
Tips:
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- Don't over-mix the cookie dough. This creates tough cookies that don't melt in your mouth. You want to mix until everything is just combined.
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- To easily grind freeze-dried strawberries, we like to add them to the mini food processor. It grinds them so quickly. You can also crush in a ziptop bag with a rolling pin or flat side of a meat tenderizer.
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- Use white chocolate from a bar for this cookie. You can use the chips also, but we love the texture and meltiness the chopped white chocolate gives the strawberry shortcake cookie.
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- Swap the berry in this recipe. Blueberries or raspberries are also delicious.
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- Be sure to allow the cookies to cool on the hot baking sheet for a few minutes before serving. This allows the cookies to set and continue carry-over cooking for a couple more minutes for the perfect texture.
Nutrition
Calories: 245kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 126mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 276IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 1mg
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