Description
These Strawberry Shortcake Crumble Cookies capture the essence of a classic dessert in a delightful cookie form. Enjoy the perfect balance of sweet strawberries and buttery shortcake in every bite!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry emulsion or extract (optional)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons finely powdered freeze-dried strawberries
- 1/2 cup all-purpose flour (for crumble topping)
- 1/4 cup granulated sugar (for crumble topping)
- a pinch of salt (for crumble topping)
- 1 tablespoon finely powdered freeze-dried strawberries (for crumble topping)
- 3 tablespoons cold unsalted butter, diced (for crumble topping)
Instructions
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, a pinch of salt, and 1 tablespoon of finely powdered freeze-dried strawberries. Cut in 3 tablespoons of cold, unsalted butter until the mixture resembles coarse crumbs. Set aside.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, using an electric mixer, cream together 1 cup (2 sticks) of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in 1 teaspoon of vanilla extract and, if using, 1/2 teaspoon of strawberry emulsion or extract until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 2 tablespoons of finely powdered freeze-dried strawberries. Make sure the strawberry powder is fully incorporated.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the cookie dough into your cookie press, ensuring it’s packed firmly to avoid air pockets. Select your desired disk shape.
- Press the cookies onto your prepared baking sheets, leaving about an inch between each cookie.
- Generously sprinkle the prepared crumble topping over each extruded cookie and gently press it onto the dough to help it adhere.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: For successful cookie pressing, ensure your dough is at room temperature. Grind freeze-dried strawberries finely for better flavor distribution. Avoid greasing baking sheets for proper cookie release.