Delight in the irresistible flavor of Strawberry Crunch Shortcake Cookies, a perfect fusion of sweet strawberries and buttery shortcake in a cookie form. These cookies feature a crunchy exterior with a soft, chewy center, filled with strawberry preserves and topped with a delectable strawberry crunch topping. Ideal for any occasion, from festive gatherings to casual snacking, these cookies are sure to become a favorite.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 cup freeze-dried strawberries, crushed
1 teaspoon vanilla extract
1/2 cup strawberry preserves or jam
1/2 cup white chocolate chips (optional)
For the Strawberry Crunch Topping:
1/2 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer cookies, crushed
2 tablespoons melted butter
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, beating until well combined.
Combine Ingredients: Gradually mix in the dry ingredients until just combined. Fold in the crushed freeze-dried strawberries and white chocolate chips if using.
Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Make a small indentation in the center of each cookie and fill it with a small amount of strawberry preserves or jam.
Prepare Topping: In a separate bowl, mix the crushed freeze-dried strawberries, vanilla wafer cookies, and melted butter to make the strawberry crunch topping. Sprinkle this topping over each cookie.
Bake: Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Enjoy Fresh: Serve these cookies slightly warm for a delightful melt-in-your-mouth experience. The strawberry preserves in the center will be wonderfully gooey.
Pair with Beverages: Complement your cookies with a glass of milk, a cup of tea, or a scoop of vanilla ice cream. The combination of flavors will enhance the strawberry shortcake experience.
Presentation: Arrange the cookies on a decorative plate or tray. For a special touch, sprinkle a little extra crushed freeze-dried strawberries on top just before serving.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. This helps keep them fresh and chewy.
Refrigeration: If you want to extend the shelf life, you can store the cookies in the refrigerator. Just make sure they are in an airtight container to prevent them from drying out. They will stay fresh for up to 2 weeks.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to a freezer-safe container or resealable bag and freeze for up to 3 months. To enjoy, thaw them at room temperature or gently reheat them in the oven at 300°F (150°C) for about 5 minutes.
Avoid Overstacking: When storing, avoid stacking the cookies directly on top of each other as this can cause them to stick together or lose their crunch. Use parchment paper between layers if needed.
Related Recipes:
- Strawberry Shortcake Cheesecake Dessert Sushi Rolls
- No Bake Strawberry Shortcake
- Strawberry Cheesecake Stuffed Cookies
FAQs:
Can I use fresh strawberries instead of freeze-dried strawberries?
While fresh strawberries can be delicious, they are not recommended for this recipe. Freeze-dried strawberries provide a concentrated flavor and crunchy texture that fresh strawberries cannot. If you use fresh strawberries, you may need to adjust the recipe to account for the added moisture.
Can I make these cookies ahead of time?
Yes, you can prepare these cookies ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months for longer storage. Just be sure to thaw them at room temperature before serving.
What can I use as a substitute for white chocolate chips?
If you prefer not to use white chocolate chips, you can substitute them with semi-sweet chocolate chips, milk chocolate chips, or even chopped nuts for added texture. Feel free to customize the recipe according to your taste preferences.
How do I ensure my cookies come out with a perfect crunch?
To achieve a crunchy exterior, make sure to bake the cookies until the edges are golden brown. Additionally, allowing the cookies to cool on a wire rack will help maintain their crunchiness. Avoid overbaking, as this can lead to a dry texture.
Conclusion:
Enjoy these Strawberry Crunch Shortcake Cookies with a glass of milk or a cup of tea for a delightful treat that’s sure to impress. The combination of buttery shortcake, sweet strawberry preserves, and crunchy topping creates a unique and delicious cookie experience. Perfect for sharing or indulging in yourself!
📖 Recipe:
Print
Strawberry Crunch Shortcake Cookies
- Total Time: 32 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Looking for a unique and delightful cookie recipe that combines the freshness of strawberries with the buttery richness of shortcake? Look no further than these Strawberry Crunch Shortcake Cookies! With a crunchy exterior and a soft, chewy center, these cookies are perfect for any occasion, from family gatherings to afternoon teas.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries, crushed
1/2 cup strawberry preserves or jam
1/2 cup white chocolate chips (optional)
For the Strawberry Crunch Topping:
1/2 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer cookies, crushed
2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, beating until combined.
- Gradually mix in dry ingredients until just combined. Fold in crushed freeze-dried strawberries and white chocolate chips (if using).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Make a small indentation in each cookie and fill with strawberry preserves or jam.
- In a separate bowl, mix crushed freeze-dried strawberries, vanilla wafer cookies, and melted butter. Sprinkle this topping over each cookie.
- Bake for 10-12 minutes, or until edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure cookies are cooled on a wire rack to maintain their crunch.
For a variation, use semi-sweet or milk chocolate chips instead of white chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 180 kcal
