Soft Strawberry Shortcake Cookies
These strawberry shortcake cookies are made with fresh strawberries, and rolled in buttery shortcrust crumble, and are chewy on the inside and crunchy on the outside.
Ingredients
- 170 g Butter
- 1 teaspoon Lemon zest
- ½ cup Granulated sugar
- ⅓ cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Eggs
- 1 egg yolk
- 2 ¼ cups Flour
- 1 teaspoon Baking soda
- ⅓ cups Strawberries chopped
- 100 g White chocolate chopped
Crumble topping
- ½ cup Graham crackers or digestive biscuits
- 30 g Butter melted
Instructions
- Make the simple crumble by pulsing graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small mixing bowl, add the biscuit crumbs and melted butter and mix until well combined. Set aside while you make the cookie dough.
- Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, lemon zest, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, and egg yolk, and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Add the chopped strawberries, and white chocolate, and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
- Dip each cookie dough ball into the crumble mixture and place them back on the parchment paper-lined baking sheet.
- Bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 222kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 224mgPotassium: 54mgFiber: 1gSugar: 14gVitamin A: 307IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!