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Homemade Strawberry Shortcake Butter Cookies Recipe

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4.5 from 147 reviews

Homemade Strawberry Shortcake Butter Cookies combine the buttery richness of classic cookies with a vibrant strawberry compote, crunchy shortbread crumbs, and a smooth vanilla glaze. These delightful treats feature a soft, slightly puffy cookie base with a sweet, tangy fruit topping and creamy drizzle, perfect for dessert or an indulgent snack.

Ingredients

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 recommended)

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 the 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)
  • 1 tbsp heavy cream

Instructions

  1. Prepare the Strawberry Compote: In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Toss until ingredients are evenly coated. Cook over medium heat for 5-8 minutes, stirring gently and frequently until the mixture thickens and bubbles. Once bubbling, continue for about 15 seconds, then transfer to a bowl and allow to cool completely. Chill in the refrigerator for 1 hour before use. This compote can be made up to 3 days in advance.
  2. Make the Cookie Dough: Using an electric mixer on medium-high speed, cream together the softened unsalted butter, white sugar, light brown sugar, and vanilla extract for 1-2 minutes until pale and fluffy. Beat in the egg until well combined. In a separate bowl, whisk flour, baking soda, and salt. Gradually fold the dry ingredients into the butter mixture until evenly combined. Cover and refrigerate for 30 minutes to firm the dough for rolling.
  3. Preheat the Oven and Prepare Cookie Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cookie removal and cleanup.
  4. Create the Shortbread Crumbs: While the dough chills, mix flour, white sugar, light brown sugar, and salt (if using unsalted butter) in a small bowl. Add the cooled melted salted butter and blend with your fingers until clumps form. Spread these crumbs evenly on a parchment-lined baking tray. Bake for 12-15 minutes, stirring and tossing halfway to ensure even browning. Once golden, remove and let cool completely, breaking into pieces as desired.
  5. Bake the Cookies: Scoop dough balls using a large cookie scoop. Roll each ball in granulated sugar to coat thoroughly. Place on prepared baking sheets with at least 2 inches spacing for spreading. Bake for 11-13 minutes until edges turn golden brown and centers remain slightly soft and puffy. Remove from oven, let cool on the sheet for 2 minutes, then press an indent into the center of each cookie with the back of a teaspoon. Allow cookies to cool a few more minutes on the baking sheet, then transfer to a wire rack to cool completely.
  6. Prepare the Vanilla Glaze: In a small bowl, whisk together sifted powdered sugar, heavy cream, and vanilla extract until smooth and glossy. Add milk as needed to achieve a thicker glaze that holds shape and appears white when drizzled over cookies.
  7. Assemble and Serve the Cookies: Spoon about 2 teaspoons of chilled strawberry compote into each cookie’s indent. Sprinkle shortbread crumbs on top of the compote, then drizzle with vanilla glaze. Serve immediately, or store leftover cookies in an airtight container in the refrigerator for 3-4 days.

Notes

  • The strawberry compote can be made ahead and refrigerated for up to 3 days to save time.
  • Using salted butter in the shortbread crumbs balances the sweetness but adjust salt accordingly if using unsalted butter.
  • Ensure the cookie dough is well chilled before baking for thicker cookies with better texture.
  • Roll cookies in sugar before baking for a slight crunch on the outside.
  • Make sure to press the indent gently to avoid breaking the cookie but deep enough to hold the compote.
  • Store assembled cookies refrigerated and consume within 3-4 days for best freshness.

Keywords: strawberry shortcake cookies, butter cookies, homemade cookies, strawberry compote, shortbread crumbs, vanilla glaze

Find it online: https://deliciousdishspot.com/homemade-strawberry-shortcake-butter-cookies-recipe/