Description
Delicious Strawberry Shortcake Crumble Cookies that combine the classic flavors of strawberry shortcake with a soft, buttery cookie and a crunchy crumble topping.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (113 g), softened
- Granulated sugar: 3/4 cup (150 g)
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 cup (150 g), diced
- Heavy cream: 1/4 cup (60 ml)
Instructions
- Prepare the cookie dough by whisking together flour, baking powder, and salt in a medium bowl.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
- Make the crumble topping by mixing flour, sugar, and butter until crumbly.
- Incorporate vanilla extract and heavy cream into the butter-sugar mixture, then gradually add the dry ingredients.
- Fold in diced strawberries gently into the dough.
- Drop rounded balls of dough onto a baking sheet and sprinkle with crumble topping.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Overmixing the dough can lead to tough cookies.
- Use softened butter for the best texture.
- Store cookies in an airtight container at room temperature.
- Cookies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Strawberry, Cookies, Dessert, Baking, Shortcake