Strawberry Crunch Shortcake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup granulated sugar
07 -
1/4 cup brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
1/2 cup freeze-dried strawberries, crushed
11 -
1/2 cup strawberry preserves or jam
12 -
1/2 cup white chocolate chips (optional)
→ Strawberry Crunch Topping
13 -
1/2 cup freeze-dried strawberries, crushed
14 -
1/2 cup vanilla wafer cookies, crushed
15 -
2 tablespoons melted butter
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
04 -
Add egg and vanilla extract, beating until combined.
05 -
Gradually mix in dry ingredients until just combined. Fold in crushed freeze-dried strawberries and white chocolate chips (if using).
06 -
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Make a small indentation in each cookie and fill with strawberry preserves or jam.
07 -
In a separate bowl, mix crushed freeze-dried strawberries, vanilla wafer cookies, and melted butter. Sprinkle this topping over each cookie.
08 -
Bake for 10-12 minutes, or until edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Ensure cookies are cooled on a wire rack to maintain their crunch.
02 -
For a variation, use semi-sweet or milk chocolate chips instead of white chocolate.