Strawberry Shortcake Cookies

Introducing the freshest cookie on the planet... these Strawberry Shortcake Cookies are so incredibly delicious with a chewy brown sugar cookie filled with fresh strawberry compote, topped with buttery shortbread crumbs and a vanilla glaze! The brown sugar cookies alone are a delight with their rich vanilla and slight butterscotch notes. I roll them in sugar before baking for a sparkly and crunchy exterior to help protect the cookie from the juicy filling. These cookies are an absolute delight! If you are interested in this idea of baking with fresh fruit, check out my popular Lemon Blueberry Cookies, Raspberry Lemonade Cookies, Strawberries & Cream Cookies and Sour Apple Snickerdoodles.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - the cookie dough base is very easy to make as it is a simple brown sugar cookie.
• Chewy cookies - these cookies are so nice and chewy with a lovely golden brown color to stand up to the strawberry filling which will soften it slightly over time.
• Fresh strawberries - the first thing you'll do is make the fresh strawberry compote to fill the cookies with. It is so perfectly sweet and tart, and so super juicy.
• Shortbread crumbs - homemade shortbread crumbs are crumbled over the strawberry compote so these cookies really do feel like mini strawberry shortcakes in chewy cookie form!
• Vanilla glaze - we can't forget the "cream" component of a strawberry shortcake, so I've incorporated it here in the form of a simple vanilla glaze.

INGREDIENTS

• Unsalted butter - these cookies have a soft and chewy texture and are made with butter. I prefer unsalted butter for its sweet creamy flavor.
• All purpose flour - regular all purpose flour is perfect to make chewy cookies. Use unbleached flour which will give you that nice dense texture.
• Pure vanilla extract - vanilla is essential to this recipe since it is the main flavor in the cookie dough that complements the sweet dairy notes. I like this Madagascar vanilla extract.
• Brown sugar - you can use light or dark brown sugar. I used dark brown sugar because I prefer the richer molasses flavor here. It keeps these cookies nice and chewy.
• Granulated sugar - simple fine white granulated sugar helps these cookies brown up nicely and get nicely browned around the edges. You will also roll the cookie dough balls in sugar just before baking.
• Egg - you just need one whole egg for this recipe. Make sure it is at room temperature.
• Fresh strawberries - you will need fresh strawberries for this recipe to make the compote filling for these cookies. You can make the compote 1-2 days in advance and keep it in the refrigerator.
• Shortbread crumbs - a simple blend of flour, brown sugar and butter will make the crumbs that you will sprinkle on top of the compote.
• Powdered sugar - a bit of powdered sugar and milk with a dash of vanilla forms the final drizzle.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the strawberry compote. Combine strawberries, sugar, corn starch and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently quite frequently until it thickens. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour. TIP: This can be made up to 3 days ahead and stored in a jar in the fridge.
• STEP 2). Make the cookie dough. Blend butter and sugars. Combine soft butter with both sugars and vanilla in a large bowl and beat with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy.
• STEP 3). Mix in egg. Add the egg and mix until well incorporated.
• STEP 4). Add dry ingredients. Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined.
• STEP 5). Chill the dough. Cover the bowl and refrigerate for 30 minutes to make it easier to roll the dough into balls and also help make thicker cookies.

• STEP 6). Make the shortbread crumbs. Combine flour and both sugars (and salt if you're using unsalted butter) in a small bowl and blend well so there are no lumps of brown sugar. Add the cooled melted butter and toss it all together until it forms clumps. I like to use my fingers for this part. Spread the crumbs out on a parchment-lined baking tray and bake for 12-15 minutes tossing halfway through so that they brown evenly. They are ready when they are evenly golden brown. Remove from the oven and set aside to cool completely. Break up the pieces further as desired.
• STEP 7). Bake the cookies. Scoop the dough into balls with a large cookie scoop, roll the dough balls in granulated sugar so they are evenly coated. Place the dough balls onto prepared baking sheets spacing them at least 2 inches apart with room to spread. Bake until evenly golden and the edges are browned. Transfer baking tray to a wire rack to cool for 2 minutes, then press an indent into the centers with the back of a teaspoon measure. Let cool a few more minutes on the tray then transfer to a wire rack to cool completely.
• STEP 8). Make the vanilla glaze. Combine powdered sugar, cream and vanilla in a small bowl and whisk to blend well until smooth and glossy. Adjust the consistency with some milk as needed. I prefer it on the thicker side so it holds up and looks nice and white over the strawberries.
• STEP 9). Assemble cookies. Spoon about 2 teaspoons of strawberry compote into the indents on the cooled cookies, sprinkle some shortbread crumbs on top and then drizzle the glaze over top.

EXPERT BAKING TIPS

• Cut the strawberries into small pieces. They shouldn't be larger than ½-inch. If the strawberries are too big, then they won't hold as nicely into the indent in the cookies. Cutting them small also helps them cook quickly.
• Roll the cookie dough in sugar before baking. This will give them crisp edges and also help to protect the cookie from getting soggy too quickly with the juicy strawberry filling.
• Do not over-bake. The cookies are ready once they are golden brown and they will still be slightly soft in the middle. They will puff up slightly in the oven and then collapse a bit as the cool. This gives you really nice chewy cookies.
• Store chilled. The fresh strawberry filling means that these cookies must be stored refrigerated, and the good news is that they taste great straight from the fridge!

RECIPE FAQ

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