Description
Homemade Strawberry Shortcake Butter Cookies are delightful treats featuring soft, buttery cookies with a deliciously sweet strawberry compote center, topped with crumbly shortbread crumbs and a smooth vanilla glaze. These cookies combine the classic flavors of strawberry shortcake in a convenient and elegant cookie form, perfect for desserts or special occasions.
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
- 2 tbsp white sugar
- 1 tbsp packed light brown sugar
- 1/2 cup plain 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
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
For Rolling the Cookies
- 1/4 cup white sugar
Vanilla Glaze
- 1/2 cup powdered sugar, sifted
- 1/4 tsp vanilla extract
- 1 tbsp milk (or as needed)
- 1 tbsp heavy cream
Instructions
- Prepare the Strawberry Compote: In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Toss to coat everything evenly. Place over medium heat and cook for 5-8 minutes, stirring gently and frequently until the mixture thickens and bubbles. Allow to bubble for about 15 seconds, then remove from heat. Transfer to a clean bowl and let cool completely before chilling in the refrigerator for 1 hour.
- Make the Cookie Dough: Cream the softened butter, white sugar, light brown sugar, and vanilla extract in a large bowl using an electric mixer on medium-high speed until pale and fluffy, about 1-2 minutes. Beat in the egg until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until evenly combined. Cover the dough and refrigerate for 30 minutes to firm up.
- Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking.
- Create the Shortbread Crumbs: While the dough chills, mix flour, white sugar, light brown sugar, and salt in a small bowl. Add the cooled melted salted butter and blend with your fingers until clumps form. Spread crumbs evenly on a parchment-lined baking tray and bake for 12-15 minutes, tossing halfway through for even browning. Once golden, remove and let cool completely, breaking into pieces as desired.
- Bake the Cookies: Use a large cookie scoop to form dough balls. Roll each ball in granulated sugar to coat evenly. Place on prepared baking sheets spacing at least 2 inches apart. Bake for 11-13 minutes until edges turn golden brown and centers are still soft and slightly puffy. Cool on the baking tray for 2 minutes, then gently press an indent in the center of each cookie with the back of a teaspoon. Transfer to wire racks to cool completely.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth and glossy. Add milk gradually to adjust consistency so the glaze is thick and opaque.
- Assemble and Serve the Cookies: Spoon about 2 teaspoons of chilled strawberry compote into each cookie’s center indentation. Sprinkle shortbread crumbs over the compote, then drizzle with the prepared vanilla glaze. Serve immediately for best texture and freshness. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Strawberry compote can be made up to 3 days in advance and refrigerated in a sealed jar.
- Chilling the dough is essential for easier handling and producing thicker cookies.
- Ensure the melted butter for the shortbread crumbs is cooled before mixing to achieve proper crumb texture.
- Adjust milk quantity in the glaze for your preferred thickness; thicker glaze holds better on cookies.
- Cookies are best enjoyed fresh but can be stored chilled for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
