Homemade Strawberry Shortcake Butter Cookies Recipe

Introduction

These Homemade Strawberry Shortcake Butter Cookies combine the sweetness of fresh strawberry compote with buttery cookies, topped with crunchy shortbread crumbs and a smooth vanilla glaze. Perfect for a delightful treat that feels like a mini dessert in cookie form.

Ingredients

• 3 cups (400g) chopped fresh strawberries (cut into half-inch pieces)
• 1/4 cup (50g) white sugar
• 1 tablespoon corn starch
• 1 teaspoon lemon juice (5ml)
• 1/2 cup (71g) plain flour
• 2 tablespoons (25g) white sugar
• 1 tablespoon (15g) tightly packed light brown sugar
• 3 tablespoons (42g) melted and cooled salted butter (or add a pinch of salt if using unsalted butter)
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) white sugar, plus extra for rolling
• 1/4 cup (55g) tightly packed light brown sugar
• 1 teaspoon (5ml) vanilla essence
• 1 large egg
• 1 1/3 cups plus 1 tablespoon (200g) plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (60g) icing sugar
• 1/4 teaspoon vanilla essence
• 1 tablespoon (15ml) heavy cream (35% fat)
• Milk to adjust glaze consistency

Instructions

1. Step 1: Prepare the strawberry compote by combining strawberries, white sugar, corn starch, and lemon juice in a small saucepot. Toss to coat evenly, then cook over medium heat for 5-8 minutes, stirring gently until thickened. Let it bubble for 15 seconds, then transfer to a bowl and cool completely before chilling in the fridge for 1 hour.
2. Step 2: In a large bowl, beat softened butter, both sugars, and vanilla with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix well.
3. Step 3: Whisk together flour, bicarbonate of soda, baking soda, and salt in a separate bowl. Fold the dry ingredients into the butter mixture until just combined. Cover and refrigerate dough for 30 minutes to firm up.
4. Step 4: Preheat oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
5. Step 5: Make shortbread crumbs by mixing flour, both sugars, and salt (if using unsalted butter) in a small bowl. Add cooled melted butter and blend with fingers until clumps form. Spread on a parchment-lined tray and bake for 12-15 minutes, tossing halfway, until golden. Cool and break into crumbs.
6. Step 6: Scoop chilled dough into balls using a large cookie scoop. Roll each ball in granulated sugar and place on baking sheets spaced 2 inches apart.
7. Step 7: Bake cookies for 11-13 minutes until edges are golden and centers are soft. Cool for 2 minutes on the tray, then press an indent in each center with the back of a teaspoon. Cool completely on a wire rack.
8. Step 8: Whisk together icing sugar, heavy cream, and vanilla for the glaze, adding milk to reach a thick, opaque consistency.
9. Step 9: Assemble cookies by spooning about 2 teaspoons of strawberry compote into each indent. Sprinkle shortbread crumbs over the compote, then drizzle with vanilla glaze. Serve immediately.

Tips & Variations

• Make the strawberry compote up to 3 days ahead and store in the fridge for better flavor.
• Use frozen strawberries if fresh aren’t available; thaw and drain excess liquid before cooking.
• For a vegan version, replace butter with plant-based alternatives and use a flax egg instead of the large egg.
• Adjust sugar in the compote for more tartness or sweetness depending on your strawberry variety.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 3-4 days. To enjoy, let the cookies come to room temperature or serve chilled if preferred. The compote and crumbs may soften the cookies over time, so assembling just before serving is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the compote?

Yes, frozen strawberries work well. Thaw them completely and drain any excess liquid before cooking to prevent the compote from becoming too watery.

How do I keep the cookies from spreading too much during baking?

Chilling the dough for at least 30 minutes firms it up and helps the cookies hold their shape during baking, resulting in thicker, softer cookies.

Homemade Strawberry Shortcake Butter Cookies Recipe

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★★★★★

4.9 from 101 reviews

Homemade Strawberry Shortcake Butter Cookies are a delightful treat combining buttery, soft cookies with a luscious strawberry compote filling, topped with crumbly shortbread bits and a smooth vanilla glaze. These cookies offer a perfect balance of sweet, tangy, and creamy textures, ideal for sharing with family or friends during teatime or special occasions.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Compote

• 3 cups (400g) chopped fresh strawberries (cut into half-inch pieces)
• 1/4 cup (50g) white sugar
• 1 tablespoon corn starch
• 1 teaspoon lemon juice (5ml)

Shortbread Crumbs

• 1/2 cup (71g) plain flour
• 2 tablespoons (25g) white sugar
• 1 tablespoon (15g) tightly packed light brown sugar
• 3 tablespoons (42g) melted and cooled salted butter (or add a pinch of salt if using unsalted butter)

Cookie Dough

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) white sugar
• 1/4 cup (55g) tightly packed light brown sugar
• 1 teaspoon (5ml) vanilla essence
• 1 large egg
• 1 1/3 cups plus 1 tablespoon (200g) plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Vanilla Glaze

• 1/2 cup (60g) icing sugar
• 1/4 teaspoon vanilla essence
• 1 tablespoon (15ml) heavy cream (35% fat)
• Milk to adjust consistency

Instructions

1. Prepare the Strawberry Compote: In a small saucepot, combine chopped strawberries, sugar, corn starch, and lemon juice. Toss to coat the ingredients evenly. Place the pot over medium heat and cook for 5-8 minutes, stirring gently and frequently until the mixture thickens. Once it starts to bubble, let it bubble for about 15 seconds. Transfer the compote to a clean bowl and allow it to cool completely before chilling it in the fridge for 1 hour.
2. Make the Cookie Dough: In a large bowl, use an electric mixer on medium-high speed to beat softened butter, white sugar, brown sugar, and vanilla essence for 1-2 minutes until pale and fluffy. Add the egg and mix until well incorporated. In a separate medium bowl, whisk together flour, bicarbonate of soda, baking soda, and salt. Fold the dry ingredients into the butter mixture until evenly combined. Cover and refrigerate the dough for 30 minutes to make it easier to roll and help thicken the cookies.
3. Preheat the Oven and Prepare the Cookie Sheets: Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper, preparing them for baking.
4. Create the Shortbread Crumbs: While chilling the dough, combine flour, white sugar, brown sugar, and salt (if using unsalted butter) in a small bowl. Mix thoroughly to remove any sugar lumps. Add cooled melted butter and blend using your fingers until the mixture forms clumps. Spread these crumbs onto a parchment-lined baking tray. Bake for 12-15 minutes, tossing halfway through for even browning. Once golden brown, remove from the oven and let cool completely, breaking into pieces as desired.
5. Bake the Cookies: Using a large cookie scoop, form balls from the chilled dough. Roll each ball in granulated sugar for an even coating. Place the balls on the prepared cookie sheets, spacing them at least 2 inches apart to allow spreading. Bake for 11-13 minutes until cookies are golden brown at the edges and centers are slightly puffy and soft. Remove from oven and cool on the baking tray for 2 minutes. Press an indent in the center of each cookie with the back of a teaspoon. Let cool a few more minutes on the tray, then transfer to a wire rack to cool completely.
6. Prepare the Vanilla Glaze: In a small bowl, whisk together icing sugar, heavy cream, and vanilla essence until smooth and glossy. Adjust the consistency with milk if needed to achieve a thick, opaque white glaze that holds well over the strawberries.
7. Assemble and Serve the Cookies: Spoon about 2 teaspoons of chilled strawberry compote into the indent on each cooled cookie. Sprinkle with shortbread crumbs and drizzle the vanilla glaze on top. Enjoy the cookies immediately. Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

• Strawberry compote can be prepared up to 3 days in advance and stored in the refrigerator.
• Refrigerating the dough helps create thicker, softer cookies.
• Use salted butter for shortbread crumbs or add a pinch of salt if using unsalted butter to balance flavors.
• Ensure the glaze consistency is thick enough to sit on the cookies without running.
• Store assembled cookies in the fridge to maintain freshness, but consume within 3-4 days.

Keywords: Strawberry Shortcake Cookies, Butter Cookies, Homemade Cookies, Strawberry Compote Cookies, Vanilla Glaze Cookies