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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/homemade-strawberry-shortcake-butter-cookies-recipe/