Description
Strawberry Shortcake Butter Cookies are soft, buttery cookies topped with homemade strawberry compote, crunchy shortbread crumbs, and a sweet vanilla glaze for a nostalgic dessert inspired by classic strawberry shortcake.
Ingredients
Scale
- 3 cups fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar (for compote)
- 1 teaspoon lemon juice
- 3 tablespoons salted butter, melted
- 2 tablespoons granulated sugar (for crumbs)
- 1 tablespoon light brown sugar (for crumbs)
- 1/2 cup all-purpose flour (for crumbs)
- 1 1/3 cups plus 1 tablespoon all-purpose flour (for dough)
- 1/4 cup light brown sugar (for dough)
- 1/2 cup granulated sugar (for dough)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon vanilla extract (for glaze)
- 1 tablespoon milk
- 1 tablespoon heavy cream
Instructions
- Prepare the strawberry compote by combining chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 5–8 minutes, stirring frequently until thickened. Let cool completely and refrigerate for about 1 hour.
- Make the cookie dough by beating softened butter, granulated sugar, brown sugar, and vanilla extract until pale and fluffy. Add the egg and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined.
- Cover the dough and chill for 30 minutes to prevent spreading and create thicker cookies.
- Prepare the shortbread crumbs by mixing flour, granulated sugar, brown sugar, and melted butter until crumbly. Spread on a lined baking tray and bake at 350°F (175°C) for 12–15 minutes, stirring halfway through, until lightly golden. Cool completely.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough into balls and coat lightly in granulated sugar. Arrange on baking trays with space between each cookie.
- Bake for 11–13 minutes until edges are lightly golden and centers remain soft and slightly puffed.
- Immediately press a small indentation into the center of each cookie using the back of a spoon. Allow cookies to cool completely.
- Prepare the glaze by whisking powdered sugar, vanilla extract, milk, and heavy cream until smooth and thick but pourable.
- Assemble the cookies by spooning strawberry compote into each indentation, topping with shortbread crumbs, and drizzling vanilla glaze over the top.
- Serve immediately or refrigerate leftovers in an airtight container.
Notes
- Pat strawberries dry before cooking to avoid excess moisture in the filling.
- Do not skip chilling the dough, as this helps create thick, soft cookies.
- Remove cookies from the oven while centers are slightly soft to avoid overbaking.
- Frozen strawberries can be substituted if thawed and drained well.
- Store assembled cookies in the refrigerator for up to 4 days.
- For best texture, bring chilled cookies to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg