Description

Indulge in these Homemade Strawberry Shortcake Butter Cookies, a delightful blend of tender butter cookies sandwiched with fresh strawberry compote, crunchy shortbread crumbs, and a smooth vanilla glaze. Perfect for summer gatherings or any time you crave a nostalgic treat inspired by classic strawberry shortcake flavors.

Ingredients

Scale

For the Strawberry Compote:

3 cups fresh strawberries, chopped
1 tbsp cornstarch
1/4 cup white sugar
1 tsp lemon juice

For the Shortbread Crumbs:

3 tbsp melted salted butter (such as Tillamook)
2 tbsp white sugar
1 tbsp packed light brown sugar
1/2 cup plain flour (all-purpose flour)

For the Cookie Dough:

1 1/3 cups + 1 tbsp plain flour (all-purpose flour)
1/4 cup packed light brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1/2 cup unsalted butter, softened to room temperature
1/2 tsp baking soda
1/4 tsp salt
1 large egg

For Rolling the Cookies:

1/4 cup white sugar

For the Vanilla Glaze:

1/2 cup powdered sugar, sifted
1/4 tsp vanilla extract
1 tbsp milk (or as needed for consistency)
1 tbsp heavy cream

Instructions

Prepare the Strawberry Compote: In a small saucepot, combine chopped strawberries, sugar, cornstarch, and lemon juice. Toss to coat evenly, then cook over medium heat for 5-8 minutes, stirring gently and frequently until thickened. Once bubbling, let it bubble for about 15 seconds, then transfer to a bowl and cool completely. Chill in the fridge for 1 hour.
Make the Cookie Dough: Beat softened butter, white sugar, brown sugar, and vanilla extract with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until incorporated. In another bowl, whisk together flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until combined. Cover and refrigerate for 30 minutes to firm up the dough.
Preheat the Oven and Prep Pans: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Create the Shortbread Crumbs: Mix flour, white sugar, brown sugar, and salt in a small bowl. Add melted cooled butter and blend with fingers until clumps form. Spread crumbs on parchment-lined tray and bake for 12-15 minutes, tossing halfway through until golden brown. Cool completely and break into pieces.
Bake the Cookies: Scoop dough into balls using a large cookie scoop. Roll each ball in granulated sugar to coat. Place on prepared baking sheets with at least 2 inches of space in between. Bake for 11-13 minutes until edges are golden and centers slightly soft. Cool for 2 minutes on tray, then gently press an indent in the center of each cookie with the back of a teaspoon. Cool completely on a wire rack.
Prepare the Vanilla Glaze: Whisk powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth and glossy. Add milk gradually to reach a thick, spreadable consistency that stays white over the strawberry filling.
Assemble and Serve: Spoon about 2 teaspoons of chilled strawberry compote into each cookie indent. Sprinkle shortbread crumbs over the filling. Drizzle with the vanilla glaze. Serve immediately or store leftover cookies in an airtight container refrigerated for 3-4 days.

Notes

Use fresh, firm, ripe strawberries for best flavor and minimal moisture. Avoid frozen to prevent soggy cookies.
Room temperature butter is crucial for creaming properly and achieving a tender cookie texture.
Do not skip chilling the dough; it prevents spreading and helps achieve thick cookies.
Avoid overbaking. Cookies should have golden edges but remain soft in the centers when removed from the oven.
Strawberry compote can be made up to 3 days ahead and stored in the fridge.
Cookie dough can be refrigerated for 24 hours or frozen for up to 2 months before baking.
Substitutions: arrowroot powder or flour can replace cornstarch; lime juice or apple cider vinegar can replace lemon juice; vanilla bean paste or almond extract can replace vanilla extract; half-and-half or whole milk can replace heavy cream in the glaze with reduced liquid.
For serving, pair with milk, coffee, vanilla ice cream, or whipped cream for an extra indulgent touch.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry shortcake, butter cookies, strawberry cookies, homemade cookies, shortbread crumbs, vanilla glaze, summer desserts