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- 1 cup all-purpose flour - 1/2 cup cornstarch - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup freeze-dried strawberries, crushed - 1/3 cup shortcake crumbs (store-bought or homemade) - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) These ingredients make the best Strawberry Crunch Shortcake Cookies. Each one plays a key role in the flavor and texture. The all-purpose flour gives structure, while the cornstarch keeps the cookies soft. Baking powder and baking soda help them rise, making them light. Unsalted butter adds rich flavor. You should always soften it before mixing. The granulated sugar sweetens the dough and helps it cream well with the butter. An egg binds everything together and adds moisture. Vanilla extract brings warmth to the taste. The freeze-dried strawberries are the star here. They add a sweet, fruity burst. Shortcake crumbs bring a lovely crunch that mimics a classic shortcake. For the glaze, powdered sugar and milk create a smooth finish that makes these cookies shine. Using these ingredients, you can create delightful treats that everyone will love. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup cornstarch - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt Set this bowl aside. - In a large bowl, beat: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar Use an electric mixer for about 2-3 minutes. The mixture should be light and fluffy. - Add: - 1 large egg - 1 teaspoon vanilla extract Beat until well mixed. Gradually add the dry mixture to this bowl. Stir gently until just combined. - Fold in: - 1 cup crushed freeze-dried strawberries - 1/3 cup shortcake crumbs Make sure they mix evenly into the dough. - Use a tablespoon or cookie scoop to drop rounded dough onto the prepared baking sheet. - Space each cookie about 2 inches apart. - Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden. - In a small bowl, mix: - 1/2 cup powdered sugar - 2 tablespoons milk Stir until smooth. Adjust the milk if needed to reach your desired glaze thickness. Once the cookies cool, drizzle this glaze over the top. To get the best cookies, avoid over-mixing the dough. Mix just until the dry and wet parts come together. This keeps your cookies soft and chewy. Next, make sure your butter is softened, not melted. Soft butter adds air when you mix. This helps create a light cookie. If the butter is too warm, your cookies will spread too much. For glazing, I recommend using piping bags. This gives you control over how the glaze looks. You can drizzle it in fun patterns. If you want thicker glaze, add less milk. If you prefer it runnier, add more. Just mix until you reach the thickness you like. When serving, you can make your cookies look fancy. Garnish with fresh strawberry slices on top. This adds color and makes the cookies more inviting. You can arrange them on a pretty platter. They are perfect for gatherings or a sweet snack at home. Pro Tips Chill the Dough: For even better cookies, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Use Fresh Strawberries: If you can’t find freeze-dried strawberries, you can use fresh ones. Just chop them finely and reduce the amount of sugar slightly to account for the moisture. Don’t Overbake: Keep an eye on the cookies while baking. They should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool. Experiment with Flavors: Feel free to customize the cookie flavors by adding lemon zest or using almond extract instead of vanilla for a unique twist. {{image_2}} You can get creative with these cookies. Try a chocolate chunk version by adding dark chocolate chips. The rich chocolate pairs well with the sweet strawberry flavor. Another fun option is to add lemon zest. This gives the cookies a fresh, citrusy twist that brightens each bite. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Make sure to choose a blend that works well in baking. This way, you can enjoy the same great taste without gluten. You can easily make these cookies vegan. Replace the unsalted butter with plant-based butter. For the egg, use a flax egg or a store-bought egg substitute. This keeps the cookies tasty while fitting a vegan diet. To keep your Strawberry Crunch Shortcake Cookies fresh, store them in airtight containers. This method helps seal in moisture and flavor. Your cookies will stay tasty for up to a week. If you notice any cookies getting soft, you can pop them in the fridge for a firmer texture. Want to save some cookie dough for later? It’s easy! First, scoop the dough onto a baking sheet lined with parchment paper. Freeze the scoops for about an hour. After they are firm, place them in a freezer bag. Label the bag with the date. You can freeze the dough for up to three months. When you are ready to bake, just take them out and add a few extra minutes to the baking time. If you want to enjoy that fresh-baked taste again, reheating works well. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This will help restore their soft texture. For a quick fix, you can also use the microwave. Heat for just 10-15 seconds. Enjoy your cookies warm and gooey! Strawberry Crunch Shortcake Cookies are soft, sweet, and crunchy. They have a lovely strawberry flavor. The cookies mix freeze-dried strawberries and shortcake crumbs. This mix gives a nice crunch and a burst of strawberry taste. You can enjoy these cookies with a lovely glaze that adds sweetness. Yes, you can! If you want a different flavor, try using crushed cookies or nuts. You can also use other freeze-dried fruits like raspberries or blueberries. Each option will change the flavor but still keep the fun crunch. Look for golden edges. The tops should not be shiny or wet. You can also gently press the cookies. If they bounce back, they are ready. Let them cool a bit before moving them. You can, but there are pros and cons. Fresh strawberries add great flavor, but they add moisture. This can make the cookies too soft. If you use fresh strawberries, chop them finely and drain the juice. This helps keep the cookie texture nice. These cookies last about one week in an airtight container. Keep them cool and dry. If you want to store them longer, freeze them. You can freeze the dough or baked cookies for up to three months. This article covered how to make Strawberry Crunch Shortcake Cookies. We explored ingredients like flour, butter, and freeze-dried strawberries. You learned step-by-step baking instructions and several tips to enhance your cookies. Variations, including gluten-free and vegan options, provide fun twists. Whether baking for yourself or hosting a gathering, these cookies shine. Enjoy the process and savor each bite. The joy of baking comes from creativity, so don’t hesitate to experiment! Remember, a delicious cookie is just a recipe away.

Strawberry Crunch Shortcake Cookies

Delicious cookies with a crunchy strawberry flavor, perfect for dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup freeze-dried strawberries, crushed
  • 0.33 cup shortcake crumbs (store-bought or homemade)
  • 0.5 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
  • Gently fold in the crushed freeze-dried strawberries and shortcake crumbs until evenly distributed in the dough.
  • Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • In a small bowl, mix the powdered sugar and milk until smooth to make a simple glaze. Adjust milk as necessary to reach desired consistency.
  • Once cookies are cooled, drizzle the glaze over the top using a spoon or piping bag.
  • Allow the glaze to set for a few minutes before serving these delightful Strawberry Crunch Shortcake Cookies.

Notes

Arrange the cookies on a decorative platter and garnish with fresh strawberry slices for an extra pop of color.
Keyword cookies, dessert, strawberry