Description
Delight in these Strawberry Crunch Shortcake Cookies, a perfect blend of soft, buttery cookie dough studded with freeze-dried strawberries and white chocolate chips, topped with a vibrant strawberry preserves center and a crunchy vanilla wafer crumble. This recipe offers a delicious balance of sweet fruitiness and satisfying crunch, perfect for a delightful treat any time of day.
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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Mix-Ins and Toppings
- 1/2 cup freeze-dried strawberries, crushed (divided)
- 1/2 cup strawberry preserves or jam
- 1/2 cup white chocolate chips (optional)
- 1/2 cup vanilla wafer cookies, crushed
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine 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 seasoning throughout the flour base.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture turns light and fluffy, which helps create a tender texture in the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and fully combined, adding moisture and flavor to the dough.
- Incorporate Dry Ingredients and Strawberries: Gradually add the dry ingredient mixture to the wet, mixing just until combined to avoid overworking the dough. Fold in half of the crushed freeze-dried strawberries along with the white chocolate chips if you choose to include them for an extra burst of flavor and texture.
- Shape Cookies and Add Jam: Using a tablespoon-sized scoop, place portions of cookie dough approximately 2 inches apart on the prepared baking sheet. Make a small indentation in the center of each cookie and fill it with about a teaspoon of strawberry preserves or jam.
- Prepare and Sprinkle Crunch Topping: In a separate bowl, mix the remaining crushed freeze-dried strawberries with crushed vanilla wafer cookies and melted butter. Generously sprinkle this crunchy topping over each cookie to add texture and complementary flavor.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are beautifully golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This allows the cookies to firm up and the topping to set perfectly.
Notes
- For best results, use room temperature butter to ensure smooth creaming with sugars.
- If freeze-dried strawberries are unavailable, you can substitute with finely chopped dried strawberries but expect slightly less crunch.
- White chocolate chips are optional but add a delightful sweetness complementing the tart strawberries.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness and crunch.
- These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.
