Description
Homemade Strawberry Shortcake Butter Cookies combine a tender, buttery cookie base with a luscious homemade strawberry compote, topped with crunchy shortbread crumbs and a smooth vanilla glaze. These delightful treats capture the essence of classic strawberry shortcake in cookie form, perfect for dessert lovers seeking an easy yet elegant sweet snack.
Ingredients
Units
Scale
Strawberry Compote
- 3 cups fresh strawberries, chopped
- 1 tbsp cornstarch
- 1/4 cup white sugar
- 1 tsp lemon juice
Shortbread Crumbs
- 3 tbsp melted salted butter (Tillamook recommended)
- 2 tbsp white sugar
- 1 tbsp packed light brown sugar
- 1/2 cup plain flour (King Arthur all-purpose flour)
Cookie Dough
- 1 1/3 cups + 1 tbsp plain flour
- 1/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
For Rolling Cookies
- 1/4 cup white sugar
Vanilla Glaze
- 1/2 cup powdered sugar, sifted
- 1/4 tsp vanilla extract
- 1 tbsp milk (adjust as needed for consistency)
- 1 tbsp heavy cream
Instructions
- Prepare the Strawberry Compote: In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Toss together to coat evenly. Place over medium heat, stirring gently and frequently for 5-8 minutes until thickened. Allow to bubble for about 15 seconds, then transfer to a clean bowl. Let cool completely before chilling in the fridge for 1 hour.
- Make the Cookie Dough: Using an electric mixer, cream together softened unsalted butter, white sugar, light brown sugar, and vanilla extract on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until incorporated. In a separate bowl, whisk flour, baking soda, and salt. Fold dry ingredients gently into the wet mixture until combined. Cover and refrigerate for 30 minutes to firm up the dough for easier rolling and thicker cookies.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Create the Shortbread Crumbs: In a small bowl, mix flour, white sugar, light brown sugar, and salt. Add cooled melted salted butter and use fingers to blend into clumps. Spread crumbs onto a parchment-lined baking tray and bake for 12-15 minutes, tossing halfway through for even browning. Cool completely, breaking crumbs into pieces.
- Bake the Cookies: Roll chilled dough into balls using a large cookie scoop. Coat balls in white sugar, place them spaced at least 2 inches apart on cookie sheets. Bake 11-13 minutes until golden brown edges and slightly soft, puffy centers. Remove from oven, cool 2 minutes, and press an indent in the center with the back of a teaspoon. Cool a few more minutes on 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. Add milk a little at a time to reach a thick glaze consistency that retains a white color over the topping.
- Assemble and Serve: Spoon about 2 teaspoons of chilled strawberry compote into each cookie indent. Sprinkle shortbread crumbs on top, then drizzle with vanilla glaze. Enjoy immediately. Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Strawberry compote can be made up to 3 days ahead and refrigerated in a jar.
- Refrigerating dough helps achieve thicker cookies that hold their shape better.
- Adjust milk quantity in glaze to your desired thickness.
- Cookies are best served the day they are assembled to keep texture fresh.
- Use parchment paper for easy cleanup and to prevent sticking while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
