What is the difference between shortbread and shortcake cookies?

Shortbread cookies are dense and crumbly, made with butter, sugar, and flour, with a high butter-to-flour ratio. Shortcake cookies, like these Strawberry Shortcake Cookies, are more biscuit-like, with a soft texture and often include fruit or other flavorings, making them lighter than traditional shortbread.

What are the strawberry shortcake crunchies made of?

Strawberry shortcake crunchies are typically made from a mixture of crushed cookies or graham crackers, sometimes combined with butter, sugar, or strawberry-flavored ingredients. They can be used as a topping for strawberry shortcake or added for extra texture in desserts.

What are the most common mistakes when making strawberry shortcake?

Common mistakes when making strawberry shortcake include overmixing the dough (which can result in a tough texture) and using too many strawberries, causing the batter to become too wet. Additionally, overbaking can lead to dry cookies, so be sure to keep an eye on them as they bake.

Can I use fresh strawberries instead of freeze-dried strawberries in cookies?

Yes, you can use fresh strawberries in place of freeze-dried strawberries in cookies, but be sure to chop them finely and gently fold them into the dough to avoid excessive bleeding into the batter. Fresh strawberries will add more moisture, so don’t overmix to keep the dough from becoming too wet.

Irresistible 5-Ingredient Strawberry Shortcake Cookies – Buttery, Sweet, and Delicious! - Mary Recipes

Description

These Strawberry Shortcake Cookies are a delightful twist on the classic strawberry shortcake dessert, transformed into a soft, buttery cookie. With a biscuit-like texture and packed with fresh strawberries and white chocolate chips, these cookies offer a sweet and fruity flavor that perfectly balances the richness of the buttery dough. A light glaze drizzled over the top adds an extra layer of sweetness, making these cookies a perfect treat for summer picnics, family gatherings, or just when you’re craving something sweet and indulgent.

Ingredients

Scale

- 2½ cups all-purpose baking mix
- ½ cup granulated sugar
- ½ cup half and half
- 4 tablespoons salted butter, melted
- 1 cup chopped strawberries
- 1 cup white chocolate chips
- Coarse raw cane sugar (optional, for topping)

For the Glaze:

- 1 cup powdered sugar
- 1–2 tablespoons half and half

Instructions

Preheat the oven to 425°F (220°C). Line two cookie sheets with parchment paper and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose baking mix and granulated sugar.
Add Wet Ingredients: Pour in the half and half and melted butter. Stir with a spatula or wooden spoon until a soft dough forms.
Incorporate Strawberries and White Chocolate Chips: Gently fold in the chopped strawberries and white chocolate chips. Be careful not to over-mix, as this can cause the strawberries to bleed into the dough.
Scoop the Dough: Using a medium cookie scoop (or about 1½ tablespoons), drop the dough onto the prepared cookie sheets, spacing each cookie about 2 inches apart. If desired, sprinkle a little coarse raw cane sugar on top for added texture.
Bake the Cookies: Bake for 8-10 minutes or until the edges are set and the tops are lightly golden brown. Keep a close eye on them to prevent overbaking.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: While the cookies cool, whisk together the powdered sugar and half and half in a small bowl until smooth. Add more half and half as needed to achieve a drizzle-able consistency.
Glaze the Cookies: Once the cookies have cooled, drizzle the glaze over the tops of each cookie using a fork or spoon.

Notes

Be careful when folding in the strawberries; over-mixing can cause the fruit to bleed and change the dough’s color.
Watch the cookies carefully while baking. They will firm up slightly as they cool on the baking sheet.
You can adjust the glaze consistency by adding more half and half for a thinner glaze or reducing it for a thicker one.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert, Cookies
Cuisine: American

Nutrition

Calories: 187 kcal
Sugar: 19g
Sodium: 222mg
Fat: 8g
Saturated Fat: 4g
Trans Fat: 0.1g
Carbohydrates: 27g
Fiber: 0.5g
Protein: 2g
Cholesterol: 11mg