Description
Delight in these Strawberry Crunch Shortcake Cookies, a perfect blend of soft, buttery cookie dough with the sweet tang of strawberry preserves and the satisfying crunch of a unique strawberry-vanilla wafer topping. These cookies offer a burst of strawberry flavor from freeze-dried strawberries mixed into the dough and sprinkled on top, making them a deliciously textured treat ideal for dessert or snacking.
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 and Mix-ins
- 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)
Fillings and Toppings
- 1/2 cup strawberry preserves or jam
- 1/2 cup freeze-dried strawberries, crushed (for topping)
- 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 prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined to enrich the cookie dough.
- Mix Dry Ingredients and Add Strawberries: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the crushed freeze-dried strawberries and white chocolate chips if using, ensuring even distribution without over-mixing.
- Shape Cookies and Add Jam: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Create a small indentation in the center of each cookie and fill it with strawberry preserves or jam to add a fruity center.
- Prepare Topping: In a separate bowl, mix the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter until crumbly. Sprinkle this mixture generously over each cookie to create a crunchy and flavorful topping.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating that they are fully baked but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For an extra burst of flavor, white chocolate chips add sweetness, but they are optional.
- Ensure not to overmix the cookie dough once the dry ingredients are added to keep the cookies tender.
- Crushing vanilla wafer cookies finely will help the topping adhere better and add a nice crunch.
- These cookies can be stored in an airtight container at room temperature for up to 3 days for best freshness.
- Freeze-dried strawberries provide intense strawberry flavor without added moisture, maintaining the cookie’s texture.
