When summer arrives, there’s nothing quite like the taste of fresh strawberries to evoke memories of sunny days and outdoor adventures. We recently did our first strawberry picking of the season. When we got home my toddler was so excited to bake with them. I asked him what we were going to make and his response was an enthusiastic “COOKIES!” …. Never in my life have I made cookies with fresh strawberries. But I thought it sounded like a fun challenge. So may I introduce to you – Strawberry Shortcake Cookies.
Imagine biting into a soft, buttery cookie with bursts of juicy strawberries—that is the hope of strawberry shortcake cookies. These delightful treats capture the essence of traditional strawberry shortcake but in a portable, snackable form. They’re a hodge podge of a few different recipes and they turned out GREAT if I do say so myself.
Embracing the Season
Strawberry Shortcake Cookies are a tribute to the vibrant flavors of summer. They blend the sweetness of ripe strawberries with a buttery crumble topping, reminiscent of traditional strawberry shortcake. Each bite promises a burst of fruity goodness and a hint of nostalgia. We knew to make these good we needed to add that special something that made it pop – hence the crunchy crumble and white chocolate chips.
**Instructions:**
1. **Crumble:** Combine the crumble ingredients and dump onto a lined cookie sheet. Bake these crumbs until they’re golden brown and slightly crunchy.
2. **Creaming:** In a mixing bowl, cream together softened butter, granulated sugar, and packed brown sugar until light and fluffy.
3. **Incorporating:** Beat in eggs and vanilla extract until well combined.
4. **Dry Ingredients:** In a separate bowl, whisk together all-purpose flour, baking soda, and pudding mix.
5. **Combining:** Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add in white chocolate chips and ½ of the crumble mixture. Last, fold in finely chopped fresh strawberries gently. If you have a lot of extra liquid on your strawberries, you’re going to want to strain them first.
6. **Forming Cookies:** Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle the remaining crumble mixture generously over each cookie dough mound.
7. **Baking:** Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
8. **Cooling:** Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Using fresh strawberries is key to capturing the essence of this dessert. Their juicy sweetness adds a burst of flavor that complements the buttery richness of the cookie base. Whether you pick them yourself or source them locally, fresh strawberries bring a natural sweetness that elevates every bite. And don’t sleep on the white chocolate chips. They add just the right pop to these cookies.
Serving Suggestions
Enjoy these Strawberry Shortcake Cookies warm from the oven or at room temperature. They’re perfect for picnics, afternoon tea, or as a sweet treat after a summer barbecue. Pair them with a refreshing glass of milk or a scoop of vanilla ice cream to enhance their delightful flavors. We made ice cream sandwiches out of a few and can report that they work excellent for that as well!
Strawberry shortcake cookies are a wonderful twist on a classic dessert, offering all the flavors you love in a convenient and irresistible form. With their combination of buttery cookie goodness and vibrant strawberry flavors, they’re sure to become a favorite in your baking repertoire. I’d say my toddler hit a home run requesting these. Treat yourself and your loved ones to the joy of strawberry shortcake in every delicious bite!
Strawberry Shortcake Cookies
Ingredients
For the Crumble
- ¼ cup white sugar
- 1 tbsp brown sugar
- ⅓ cup flour
- ½ tsp baking powder
- 3 tbsp vegetable oil
- ½ tsp vanilla
For the Cookie
- 2 ¼ cup flour
- 1 tsp baking soda
- ¾ cup butter
- 2 eggs
- 12 oz white chocolate chips
- 1 cup finely chopped strawberries
- ½ tsp lemon juice
- ¾ cup brown sugar
- 1 tsp vanilla
- 1 pkg vanilla instant pudding
- ¼ cup white sugar
Instructions
For the Crumble
- Preheat oven to 300F
- Combine flour, white and brown sugar, baking powder, oil and vanilla
- Spread evenly on cookie sheet lined with parchment paper
- Bake 15-17 minutes or until golden brown. Allow to cool.
For the Cookie
- Preheat oven to 350F
- Mix strawberries with lemon juice, set aside
- Mix eggs, sugars, butter and vanilla
- Add baking soda, flour and pudding mix
- Add chocolate chips and 1/2 of crumble mixture
- Last, add strawberries and stir minimally to incorporate
- Drop onto ungreased cookie sheet
- Sprinkle remaining crumble mixture over tops of cookies and press into cookie
- Bake 10-12 minutes or until golden around the edges