Strawberry Crunch Shortcake Cookies

Why You’ll Love This Recipe

I love these cookies because they bring together everything I adore about strawberry shortcake in a fun, bite-sized form. The rich, buttery cookie base has the perfect amount of sweetness, and the crunchy, strawberry topping adds a burst of flavor with every bite. These cookies are not only a treat for the taste buds, but also visually stunning, with their vibrant red topping and golden-brown cookies. Whether I’m serving them for a party or enjoying them with a cup of tea, they never fail to satisfy my sweet tooth.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup freeze-dried strawberries, crushed into powder

• 1 cup golden vanilla wafer crumbs (or any vanilla wafer cookies)

• 2 tablespoons granulated sugar (for coating)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.

3. Add the egg and vanilla extract to the butter mixture, and mix until well combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough should be thick.

5. Add the crushed freeze-dried strawberries and stir them into the dough.

6. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the golden vanilla wafer crumbs, coating them thoroughly.

7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

8. Gently press each dough ball down slightly with your fingers to flatten it.

9. Bake in the preheated oven for 12-14 minutes, or until the edges of the cookies are golden and the tops are set.

10. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The preparation time is approximately 15 minutes, with baking taking around 12-14 minutes. In total, you can have fresh cookies ready in about 30 minutes.

Variations

If you want to switch things up, here are some fun variations:

• Chocolate Chips: Add a handful of mini chocolate chips to the dough for a chocolatey twist.

• Different Fruits: Instead of freeze-dried strawberries, you could use freeze-dried raspberries or blueberries for a different fruity flavor.

• Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy kick that pairs wonderfully with the strawberry flavor.

• Frosting Drizzle: After the cookies cool, drizzle a bit of cream cheese frosting over them for extra sweetness and creaminess.

Storage/Reheating

These cookies are best stored in an airtight container at room temperature for up to 5 days. If you’d like to enjoy them later, you can freeze the cookies for up to 3 months. Just place them in a freezer-safe bag or container. To thaw, leave them at room temperature for about 30 minutes.

If you want to reheat them, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes to bring back their freshly baked taste.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberries?

While fresh strawberries can be used, freeze-dried strawberries give a more concentrated flavor and create a better texture for the cookies. If using fresh, be sure to chop them finely and reduce the moisture in the dough slightly to compensate.

Can I make the dough ahead of time?

Yes! You can make the dough ahead of time and refrigerate it for up to 2 days before baking. Just be sure to bring it to room temperature before rolling it into dough balls.

How do I crush the freeze-dried strawberries?

You can crush freeze-dried strawberries easily by placing them in a zip-top bag and using a rolling pin or mallet to break them down into a fine powder. Alternatively, use a food processor or blender.

How can I make these cookies more flavorful?

If you want a more intense strawberry flavor, add a tablespoon or two of strawberry extract or a bit of strawberry jam to the dough. This will enhance the fruity taste even more.

Can I use a different type of cookie crumb for coating?

Yes! If you don’t have vanilla wafer crumbs, you can substitute them with crushed graham crackers, shortbread cookies, or even a blend of crushed vanilla cookies.

Conclusion

Strawberry Crunch Shortcake Cookies are a delightful, vibrant twist on the classic strawberry shortcake. The combination of a buttery, soft cookie with the crisp, sweet topping makes for a truly irresistible treat. Whether you’re baking them for a special occasion or just craving a delicious dessert, these cookies are sure to become a favorite. Easy to make and even easier to enjoy, they bring a bit of sweetness and fun to every bite.