Strawberry Shortcake Cookies
The first time I styled these cookies, their strawberry aroma immediately reminded me of summer fairs and the strawberry shortcakes my mom used to make. Capturing that nostalgic sweetness in cookie form felt like photographing a memory.
Equipment
- Small saucepot
- Electric mixer
- Large cookie scoop
- Baking sheets
- Parchment paper
- Wire Rack
Ingredients
Strawberry Compote
- 400 g fresh hulled chopped strawberries (cut into small ½-inch pieces)
- 50 g granulated sugar
- 8 g corn starch
- 5 ml lemon juice
Crumb Topping
- 71 g all-purpose flour
- 25 g granulated sugar
- 15 g packed light brown sugar
- 42 g salted butter, melted and cooled or add a pinch of salt if using unsalted butter
Cookie Dough
- 113 g unsalted butter, softened
- 100 g granulated sugar plus extra for rolling
- 55 g packed light brown sugar
- 5 ml pure vanilla extract
- 1 large egg
- 200 g all-purpose flour 1 ⅓ cups plus 1 tbsp
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Vanilla Glaze
- 60 g powdered sugar
- 0.25 teaspoon pure vanilla extract
- 15 ml heavy 35% whipping cream
- as needed milk to thin it out to make a thick opaque white glaze
Instructions
- 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 to 8 minutes while stirring 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.
- Make the cookie dough. Combine soft butter with both sugars and vanilla in a large bowl and beat with an electric mixer on medium-high speed for 1 to 2 minutes until pale and fluffy. Add the egg and mix until well incorporated. 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. Cover the bowl and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Make the shortbread crumbs while the dough is chilling. Combine flour and both sugars (and salt if you are 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. Spread the crumbs out on a parchment-lined baking tray and bake for 12 to 15 minutes, tossing halfway through so that they brown evenly. Remove from the oven and set aside to cool completely. Break up the pieces further as desired.
- 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. Bake for 11 to 13 minutes 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.
- 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.
- 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.
- Enjoy these cookies immediately once assembled. Store cookies in an airtight container in the fridge for 3 to 4 days.
Notes
By Clara Bennett, Lead Plate Designer at Recipes by Betty.