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To make Strawberry Crunch Shortcake Cookies, you will need these simple ingredients: - 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 - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Each ingredient plays a key role. The all-purpose flour gives structure. Cornstarch helps keep the cookies soft. Baking powder and baking soda provide lift, while salt enhances flavor. The butter adds richness and moisture. Sugar sweetens and helps with browning. The egg binds everything together, and vanilla adds a warm flavor. Freeze-dried strawberries give a burst of fruitiness without excess moisture. Shortcake crumbs add a fun crunch. Finally, the glaze made with powdered sugar and milk brings sweetness to each bite. {{ingredient_image_2}} 1. Preheat the oven and prepare the baking sheet. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not to stick. 2. Mix dry ingredients in a bowl. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix well and set aside. 3. Cream butter and sugar together. In a large bowl, beat 1/2 cup of softened butter and 1/2 cup of granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy. This should take about 2-3 minutes. 1. Add egg and vanilla to the mixture. Crack 1 large egg and add it to the creamed butter and sugar. Then add 1 teaspoon of vanilla extract. Mix until it is smooth and well combined. 2. Gradually combine wet and dry ingredients. Slowly add the dry mixture into the wet mixture. Stir gently until the dough comes together. Do not over-mix; this keeps the cookies soft. 1. Fold in strawberries and shortcake crumbs. Use a spatula to gently fold in 1 cup of crushed freeze-dried strawberries and 1/3 cup of shortcake crumbs. Ensure they are evenly mixed into the dough. 2. Shape and bake cookies. Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Bake them for 12-15 minutes. They should be lightly golden on the edges. 3. Make and drizzle glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 2 tablespoons of milk. Adjust the milk to get the right glaze thickness. Once the cookies cool, drizzle the glaze over each cookie. Enjoy your sweet treat! - How to avoid over-mixing: Mix just until the dough comes together. Stir gently, then stop. Over-mixing makes cookies tough. - Ideal baking times for soft versus crispy cookies: Bake for 12 minutes for soft cookies. For crispy cookies, bake closer to 15 minutes. Watch for golden edges. - Best methods for even glaze application: Use a spoon for drizzling. A piping bag gives better control. Drizzle back and forth for a nice look. - Tips for adjusting glaze consistency: Start with powdered sugar and milk. Add more sugar for thicker glaze. Add more milk for a thinner glaze. - Presentation ideas for serving: Use a nice platter to show off the cookies. Add fresh strawberry slices or mint leaves for color. - Pairing options for a complete treat: These cookies go well with tea or milk. They also taste great with whipped cream or ice cream. Pro Tips Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps them hold their shape and prevents spreading too much. Use Fresh Ingredients: Ensure your freeze-dried strawberries are fresh for the best flavor. Stale strawberries can lead to a less vibrant taste. Customize Your Glaze: Feel free to add a splash of lemon juice or a few drops of almond extract to the glaze for an extra flavor boost. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week to maintain their crunchiness. {{image_4}} You can make these cookies even more fun. Try adding chocolate chips or nuts for extra flavor. Chocolate chips give a rich taste, while nuts add a nice crunch. You can also swap in different freeze-dried fruits. Think peaches, blueberries, or bananas. Each fruit changes the cookie’s flavor and makes it special. If you want a healthier twist, use almond flour instead of all-purpose flour. This change makes the cookies gluten-free and adds a nutty taste. For the glaze, you can replace sugar with a sugar substitute. Options like stevia or monk fruit work well. These swaps help keep the sweetness without extra sugar. You can adjust the shortcake crumbs to change the cookie's crunch. Use more crumbs for a crunchier bite, or less for a softer cookie. Another tip is to experiment with baking times. Bake them for a shorter time for chewy cookies. If you like a crispier cookie, leave them in a bit longer. To keep your Strawberry Crunch Shortcake Cookies fresh, place them in an airtight container. This helps maintain their texture and flavor. I suggest using a plastic or glass container with a tight lid. If you have leftover cookies, separate layers with parchment paper to prevent sticking. Keep them at room temperature for the best taste. For freezing raw dough, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. This lets you bake fresh cookies later. For baked cookies, let them cool completely first. Then, place them in an airtight container or bag. They stay fresh in the freezer for up to three months. These cookies usually last 5 to 7 days when stored properly. Look for signs of spoilage like a hard texture or off smell. If the cookies feel stale or taste different, it’s best to throw them away. Enjoy the delightful flavors of these cookies while they’re at their freshest! What can I substitute for freeze-dried strawberries? You can use fresh strawberries. Just chop them into small pieces. However, fresh berries add moisture. You may need to adjust the flour to keep dough from getting too wet. Dried strawberries also work well. Their flavor is strong and won't add extra moisture. Can I make this recipe vegan? Yes, you can try a vegan version. Use a flax egg instead of the large egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Replace the butter with vegan butter or coconut oil. What to do if the cookies spread too much? If cookies spread too much, try chilling the dough. Place it in the fridge for 30 minutes before baking. This helps firm up the butter. You could also add a bit more flour to the dough. This can help keep them from spreading too thin. How to fix dry dough? If your dough is too dry, add a little milk. Start with one tablespoon at a time. Mix it in until the dough is moist enough to hold together. Be careful not to add too much at once. What drinks pair well with Strawberry Crunch Shortcake Cookies? These cookies are great with milk or strawberry lemonade. You might also enjoy them with a cup of tea. A light herbal tea pairs nicely too, balancing the sweet flavor. How long can cookies be left out before they go stale? Cookies can stay fresh for about three days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, consider freezing them. In this post, we explored how to make Strawberry Crunch Shortcake Cookies. We covered everything from the ingredients, preparation steps, baking tips, and even variations to try. These cookies are not only tasty but also easy to customize and store. Baking can be fun and rewarding. Remember to experiment and enjoy the process. Whether you serve them at a party or keep them at home, these cookies will delight everyone. Happy baking!

Strawberry Crunch Shortcake Cookies

Delicious cookies with a crunchy texture and a sweet strawberry flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 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 to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup freeze-dried strawberries, crushed into small pieces
  • 1/3 cup shortcake crumbs (store-bought or homemade)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
  • Incorporate the large egg and vanilla extract into the creamed butter and sugar, mixing until fully integrated and smooth.
  • Gradually add the prepared dry ingredient mixture to the wet mixture, stirring gently until the dough is just combined. Be careful not to over-mix.
  • With a spatula, gently fold in the crushed freeze-dried strawberries and the shortcake crumbs, ensuring they are evenly distributed throughout the dough.
  • Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading while baking.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Once baked, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and milk until you achieve a smooth glaze consistency. Adjust the amount of milk if necessary to reach your desired thickness.
  • Once the cookies are completely cooled, drizzle the prepared glaze over the top of each cookie using a spoon or a piping bag for more precise decorative effects.
  • Allow the glaze to set for a few minutes before serving, delighting in the sweet, crunchy Strawberry Crunch Shortcake Cookies.

Notes

Arrange the cookies on a decorative platter and garnish with fresh strawberry slices or mint.
Keyword cookies, dessert, strawberry