Why Make This Recipe
Chewy Strawberry Shortcake Cookies are a delightful twist on a classic favorite. They offer all the amazing flavors of strawberry shortcake in a cookie form. These cookies are soft, chewy, and packed with juicy strawberries. Whether you want a sweet treat for yourself or something to share with friends, these cookies will satisfy your cravings.
How to Make Chewy Strawberry Shortcake Cookies
Ingredients
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour (see notes below for measuring flour)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 cup shortcake crumbs (from above recipe)
Directions
- Preheat the oven to 300 F (150 C).
- In a medium bowl, mix the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread this mixture on a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Let it cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice and set aside.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- Slowly mix in the flour, baking powder, baking soda, and salt until almost combined.
- Gently fold in 1/2 cup of the shortcake crumbs (set the rest aside) and the chopped strawberries. If your strawberries are very juicy, consider straining the juice.
- Using a medium (2-tablespoons) cookie scoop, drop dough onto a parchment-lined baking sheet. Press more shortcake crumbs on top of each dough ball. For larger cookies, you can use a large (3-tablespoon) cookie scoop.
- Chill the tray in the freezer for at least 2-3 hours, or overnight for best results.
- Preheat the oven to 350 F (180 C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. They are ready when the edges start to turn golden brown.
- After baking, you can add more shortcake crumbs and diced strawberries on top if desired.
- Allow the tray to cool on a wire rack for at least 15 minutes before removing cookies. Enjoy!
How to Serve Chewy Strawberry Shortcake Cookies
These cookies can be enjoyed as they are or with a glass of milk or a cup of tea. For extra indulgence, serve them with a scoop of vanilla ice cream or whipped cream on top.
How to Store Chewy Strawberry Shortcake Cookies
Store the cooled cookies in an airtight container at room temperature for up to five days. You can also freeze them for up to three months. Make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Chewy Strawberry Shortcake Cookies
- Make sure your butter is at room temperature for easy mixing.
- If you want your cookies to be extra chewy, don’t overbake them. Keep an eye on them as they bake.
- Use fresh strawberries for the best flavor. If you have to use frozen ones, be sure to thaw and drain excess liquid.
Variation
Feel free to add ingredients like chocolate chips or nuts to the dough for a unique twist. You can also substitute some of the strawberries for blueberries or raspberries for a different flavor.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well to avoid excess moisture.
2. How do I measure flour accurately?
The best way to measure flour is to use the scoop and level method. Scoop flour into your measuring cup without packing it down and level it off with a knife.
3. Can these cookies be made ahead of time?
Absolutely! You can pre-make the dough and store it in the fridge for a couple of days or freeze it to bake later. Just remember to let it chill before baking!
Chewy Strawberry Shortcake Cookies
Ingredients
Method
- Preheat the oven to 300 F (150 C).
- In a medium bowl, mix the granulated sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbs form. Spread this mixture on a parchment-lined baking tray and bake for 15-18 minutes or until golden brown. Let it cool completely before using.
- In a small bowl, toss the diced strawberries with lemon juice and set aside.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- Slowly mix in the flour, baking powder, baking soda, and salt until almost combined.
- Gently fold in 1/2 cup of the shortcake crumbs (set the rest aside) and the chopped strawberries. If your strawberries are very juicy, consider straining the juice.
- Using a medium (2-tablespoons) cookie scoop, drop dough onto a parchment-lined baking sheet. Press more shortcake crumbs on top of each dough ball.
- Chill the tray in the freezer for at least 2-3 hours, or overnight for best results.
- Preheat the oven to 350 F (180 C).
- Bake the frozen cookies spaced 2-3 inches apart for 9-11 minutes for standard size and 12-14 minutes for large cookies. They are ready when the edges start to turn golden brown.
- After baking, you can add more shortcake crumbs and diced strawberries on top if desired.
- Allow the tray to cool on a wire rack for at least 15 minutes before removing cookies. Enjoy!
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]