Description
Strawberry Crunch Shortcake Cookies are delightful treats combining a soft cookie base with a vibrant strawberry twist. These cookies feature a mix of freeze-dried strawberries and white chocolate chips, topped with a crunchy crumble made from crushed vanilla wafer cookies and more freeze-dried strawberries. Finished with a sweet strawberry jam center and baked to golden perfection, they offer a perfect balance of textures and flavors for any strawberry lover.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 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 white chocolate chips (optional)
- 1/2 cup strawberry preserves or jam
Topping
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafer cookies, crushed
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, creamy, and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, adding moisture and flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the crushed freeze-dried strawberries and white chocolate chips if you are using them.
- Shape Cookies and Add Jam: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Make a small indentation in the center of each cookie and fill it with a small spoonful of strawberry preserves or jam for a sweet, fruity center.
- Prepare and Add Topping: In a separate bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter. Sprinkle this mixture generously over each cookie, adding a crunchy texture and extra strawberry flavor.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra strawberry flavor, use fresh strawberry preserves or jam in the center.
- White chocolate chips can be omitted if desired or substituted with regular chocolate chips for variation.
- Ensure the butter is softened (not melted) for proper creaming and texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze the cookie dough balls to bake fresh cookies later.
