Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are the perfect treat to enjoy during the summer. Soft and chewy brown sugar cookies are filled with a delicious homemade strawberry compote, topped with crunchy buttery shortbread crumbs, and finished with a sweet vanilla glaze. These cookies are an elevated take on the classic strawberry shortcake, offering a fresh twist for any occasion!

Why You’ll Love This Recipe

These Strawberry Shortcake Cookies are the ultimate summer dessert, combining the sweetness of ripe strawberries with the richness of buttery shortbread and the softness of brown sugar cookies. Whether you’re hosting a summer gathering or just looking for a delightful snack, these cookies offer the best of both worlds—crunchy, chewy, and bursting with flavor. The fresh strawberry compote adds a refreshing burst, while the vanilla glaze provides a touch of sweetness that ties everything together.

Ingredients

Strawberry compote:

• 3 cups (400g) fresh hulled chopped strawberries (cut into small ½-inch pieces)

• ¼ cup (50g) granulated sugar

• 1 tablespoon (8g) corn starch

• 1 teaspoon (5ml) lemon juice

Crumb topping:

• ½ cup (71g) all-purpose flour

• 2 tablespoons (25g) granulated sugar

• 1 tablespoon (15g) packed light brown sugar

• 3 tablespoons (42g) salted butter, melted and cooled (or add a pinch of salt if using unsalted butter)

Cookie dough:

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) granulated sugar, plus extra for rolling

• ¼ cup (55g) packed light brown sugar

• 1 teaspoon (5ml) pure vanilla extract

• 1 large egg

• 1 ⅓ cups plus 1 tbsp (200g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

Vanilla glaze:

• ½ cup (60g) powdered sugar

• ¼ teaspoon pure vanilla extract

• 1 tablespoon (15ml) heavy 35% whipping cream

• Milk, to thin the glaze to desired consistency

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the strawberry compote: In a small saucepan, combine the strawberries, sugar, corn starch, and lemon juice. Toss to coat evenly. Cook over medium heat, stirring frequently for 5-8 minutes until the mixture thickens and starts to bubble. Once bubbling, let it bubble for 15 seconds, then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour. (This can be made up to 3 days ahead and stored in a jar in the fridge.)

2. Make the cookie dough: In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix well. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, folding them in until fully incorporated. Cover the bowl and refrigerate the dough for 30 minutes to make it easier to roll and shape.

3. Make the shortbread crumbs: While the dough is chilling, combine the flour, granulated sugar, brown sugar, and salt (if using unsalted butter) in a small bowl. Add the melted butter and mix until it forms clumps. Spread the crumbs out on a parchment-lined baking tray and bake at 350°F (175°C) for 12-15 minutes, tossing halfway through until golden brown. Let cool completely and break into smaller pieces.

4. Bake the cookies: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Roll the chilled dough into balls using a large cookie scoop and coat them with granulated sugar. Space them 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the cookies are golden at the edges but still slightly soft in the center. Transfer the baking tray to a wire rack for 2 minutes, then press an indent into the center of each cookie using the back of a teaspoon. Let the cookies cool for a few more minutes on the tray before transferring them to a wire rack to cool completely.

5. Make the vanilla glaze: Whisk together the powdered sugar, vanilla extract, and heavy cream until smooth and glossy. Adjust the consistency with milk to your desired thickness. I prefer a thicker glaze that holds up well when drizzled over the cookies.

6. Assemble the cookies: Spoon about 2 teaspoons of strawberry compote into the indents on the cooled cookies. Sprinkle shortbread crumbs over the top, then drizzle with the vanilla glaze. Serve immediately.

Enjoy your delicious Strawberry Shortcake Cookies!

Servings and Timing

• Servings: 14 cookies

• Prep time: 40 minutes

• Cook time: 20 minutes

• Chill time: 2 hours (for compote and dough)

Variations

• Gluten-free: Swap the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

• Dairy-free: Use dairy-free butter and non-dairy whipping cream for the glaze.

• Berry compote variations: Try using raspberries, blueberries, or blackberries instead of strawberries for a mixed-berry shortcake variation.

Storage/Reheating

Store any leftover cookies in an airtight container in the fridge for 3-4 days. For best results, assemble the cookies just before serving. If storing the components separately, keep the compote and shortbread crumbs in airtight containers in the fridge, and assemble the cookies when you’re ready to enjoy them.

To reheat, simply microwave the cookies for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes to restore the softness.

FAQs

1. Can I make the strawberry compote ahead of time?

Yes! The strawberry compote can be made up to 3 days in advance and stored in the fridge. Just let it cool completely before refrigerating.

2. Can I freeze these cookies?

Yes, you can freeze the cookie dough before baking. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, bake straight from the freezer, adding an extra minute or two to the baking time.

3. How can I make these cookies more festive?

Add colorful sprinkles to the glaze, or swap out the vanilla glaze for a pink glaze made with strawberry powder for a fun twist.

4. Can I make these cookies without the crumb topping?

Yes, you can skip the crumb topping if you’d prefer. The cookies will still taste delicious with just the strawberry compote and glaze.

5. Can I use frozen strawberries for the compote?

While fresh strawberries are ideal, you can use frozen strawberries in the compote. Just make sure to thaw them first and drain any excess liquid.

6. How long will the vanilla glaze stay good?

The vanilla glaze can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before using.

7. Can I add a bit of lemon zest to the compote?

Yes, adding lemon zest to the compote can brighten up the flavor and give it an extra citrusy kick.

8. Can I use unsalted butter for the shortbread crumbs?

Yes, you can use unsalted butter. If you do, add a pinch of salt to the crumb mixture for flavor.

9. Can I use a different type of sugar for the cookie dough?

You can substitute the granulated sugar with coconut sugar for a slightly different flavor, though it may alter the texture slightly.

10. How can I make the cookies thicker?

To make thicker cookies, chill the dough for at least 30 minutes before baking, and don’t flatten the dough balls. The dough will spread less as it bakes.

Conclusion

These Strawberry Shortcake Cookies are a delectable treat that’s sure to be a hit wherever you serve them. With their soft, chewy texture, fresh strawberry compote, and buttery shortbread crumbs, they are a perfect way to celebrate the flavors of summer. Whether enjoyed as a casual snack or served at a gathering, these cookies will leave everyone asking for the recipe!