Description
These Strawberry Shortcake Cookies combine tender, sugar-coated cookies filled with a luscious strawberry compote, topped with buttery shortbread crumbs and a smooth vanilla glaze. Perfectly sweet and delicately textured, they make a delightful treat for any occasion.
Ingredients
Strawberry Compote
- 3 cups (400g) fresh hulled chopped strawberries (cut into small 1/2-inch pieces)
- 1/4 cup (50g) granulated sugar
- 1 tbsp (8g) corn starch
- 1 tsp (5ml) lemon juice
Shortbread Crumbs
- 1/2 cup (71g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 1 tbsp (15g) packed light brown sugar
- 3 tbsp (42g) salted butter, melted and cooled (or add a pinch of salt if using unsalted butter)
Cookie Dough
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar, plus extra for rolling
- 1/4 cup (55g) packed light brown sugar
- 1 tsp (5ml) pure vanilla extract
- 1 large egg
- 1 1/3 cups plus 1 tbsp (200g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Vanilla Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 tsp pure vanilla extract
- 1 tbsp (15ml) heavy 35% whipping cream
- Milk, to thin as needed (just enough to make a thick opaque white glaze)
Instructions
- Make the strawberry compote: Combine the strawberries, granulated sugar, corn starch, and lemon juice in a small saucepan. Toss to coat evenly, then place over medium heat. Cook for 5-8 minutes, stirring gently and frequently until the mixture thickens. Once it starts bubbling, let it bubble for about 15 seconds, then transfer to a clean bowl and cool completely. Chill in the fridge for 1 hour. This compote can be made up to 3 days in advance and stored in a sealed container in the fridge.
- Prepare the cookie dough: In a large bowl, beat the softened butter with both sugars and vanilla extract using an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until fully incorporated. In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and fold until combined. Cover and refrigerate for 30 minutes to firm up the dough, making it easier to roll and producing thicker cookies.
- Preheat oven: Heat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Make the shortbread crumbs: While dough chills, blend the flour and both sugars in a small bowl, ensuring no lumps remain. Add the cooled melted butter and mix with fingers until crumbly clumps form. Spread the crumbs evenly on a parchment-lined baking tray and bake for 12-15 minutes, tossing halfway through for even browning. Remove when golden brown and cool completely. Break into smaller pieces as needed.
- Bake the cookies: Using a large cookie scoop, portion dough into balls. Roll each ball in granulated sugar to coat evenly. Place the balls at least 2 inches apart on the prepared baking sheets to allow for spreading. Bake for 11-13 minutes until edges are browned and centers puffed but still soft. Remove from oven and cool on the tray for 2 minutes. Press an indent in each cookie center with the back of a teaspoon. Let cool a few more minutes on the tray before transferring to a wire rack to cool completely.
- Prepare the vanilla glaze: In a small bowl, whisk powdered sugar, heavy cream, and vanilla extract until smooth and glossy. Adjust consistency with milk, aiming for a thick opaque glaze that holds its shape over the toppings.
- Assemble the cookies: Spoon about 2 teaspoons of chilled strawberry compote into each cookie’s center indent. Sprinkle shortbread crumbs over the compote, then drizzle generously with the vanilla glaze.
- Serve and store: Enjoy these cookies immediately after assembly for best texture and flavor. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Make the strawberry compote up to 3 days in advance for convenience and enhanced flavor.
- Refrigerating the dough helps in rolling and produces thicker, chewier cookies.
- Use salted butter for the shortbread crumbs, or add a pinch of salt if using unsalted butter to balance the sweetness.
- Pressing the indent in the warm cookies helps create a perfect well for the compote filling.
- The glaze consistency can be adjusted with milk; thicker glaze will better coat the cookies without running off.
- These cookies are best served fresh but can be refrigerated for a few days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
