Description

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!

Ingredients

Strawberry compote:

3 cups (400g) fresh hulled chopped strawberries

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

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

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Instructions

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.
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.
Make the shortbread crumbs: While the dough is chilling, combine the flour, granulated sugar, brown sugar, and salt 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.
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 and coat them with granulated sugar. Space them 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes, until golden at the edges but slightly soft in the center. Press an indent into the center of each cookie using the back of a teaspoon. Let cool for a few minutes on the tray before transferring them to a wire rack to cool completely.
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.
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.

Notes

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Use dairy-free butter and non-dairy whipping cream for a dairy-free version.

Try using raspberries, blueberries, or blackberries instead of strawberries for a mixed-berry shortcake variation.

The components can be stored separately, and the cookies assembled just before serving.

For extra flavor, add a bit of lemon zest to the compote.

The vanilla glaze can be stored in an airtight container for up to 3 days.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert, Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 kcal
Sugar: 18g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg