Strawberry Shortcake Cookies (Printable Version)
Fluffy cookies get topped with glossy strawberry glaze and a crumbly shortcake crunch for an old-school treat with new flair.
# What You'll Need:
→ Cookies
01 -
1/2 teaspoon baking powder
02 -
1/2 teaspoon salt
03 -
2 3/4 cups all-purpose flour
04 -
2 teaspoons pure vanilla extract
05 -
2 large eggs
06 -
1 1/2 cups granulated sugar
07 -
3/4 cup unsalted butter, let it get soft
→ Glaze and Crunch
08 -
1 1/2 cups Strawberry Shortcake Crumbs
09 -
pink food colouring, add what you like
10 -
3 tablespoons whole milk
11 -
4 cups confectioner's sugar
# Step-by-Step Guide:
01 -
Crank your oven up to 175°C or 350°F. Pop some parchment paper or a silicone mat onto a baking sheet and leave it aside for now.
02 -
Sift flour, salt, and baking powder into a bowl and set them out of the way for a minute.
03 -
Throw softened butter and the sugar into a big bowl. Give it a whirl with your mixer until it looks pale and poofy. You’ll need a good 4–5 minutes here.
04 -
Drop in the eggs, one after the other, mixing each one in. Then pour in the vanilla and stir until it’s all together.
05 -
Now, a bit at a time, add your dry mixture to what you just mixed. Keep going until you’ve got a nice dough that feels even all the way through.
06 -
Scoop out dough—grab a heaping spoonful for each one. Roll them into balls, drop them onto your baking tray.
07 -
Using a drinking glass, gently press each dough ball until they’re just thicker than a quarter inch.
08 -
Slide your tray in the oven and bake for 10 minutes, just till they’re set. Let them chill on the baking tray for a couple minutes before moving to a rack.
09 -
Don’t rush it—leave your cookies on the wire rack until they’re not warm anymore or the glaze will just melt away.
10 -
Blend the powdered sugar and milk together in a bowl. Stir until there’s no lumps and it’s only just pourable.
11 -
Split your glaze between two bowls. Drop pink food dye in one and leave the other plain.
12 -
Put half your cookies face up on one wire rack over a tray. The rest go on a second rack—makes things less messy.
13 -
Drip glaze over the cookies using a fork, or if you’re feeling fancy, pour it into a zipper-lock bag and snip the end for zigzags.
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While the glaze’s still wet, sprinkle those Strawberry Shortcake Crumbs right on top.
15 -
Give your cookies time to set so the topping stays put. Then you can bag ‘em up or put them out for snacks.
# Additional Notes:
01 -
Let the cookies cool all the way before glazing or the icing will run off.
02 -
Once your glaze is totally dry, you can wrap these up as edible gifts.