Description

These Homemade Strawberry Shortcake Butter Cookies capture the classic flavors of strawberry shortcake in a delightful buttery cookie form. Featuring fresh strawberry compote, soft melt-in-your-mouth butter cookies, crumbly shortbread topping, and a smooth vanilla glaze, they offer a perfect handheld treat reminiscent of summer. Ideal for bake sales, family gatherings, or afternoon tea, these cookies combine fresh fruitiness with rich buttery goodness and look beautiful on any dessert platter.

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 (e.g., Tillamook salted butter)
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, white sugar, cornstarch, and lemon juice. Toss to coat evenly, then place over medium heat. Cook for 5-8 minutes while stirring gently and frequently until thickened. Let it bubble for about 15 seconds, then transfer to a clean bowl. Allow to cool completely and chill in the refrigerator for 1 hour.
Make the Cookie Dough: In a large bowl, beat softened unsalted butter, white sugar, light brown sugar, and vanilla extract on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until incorporated. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, folding gently until combined. Cover and refrigerate for 30 minutes to firm up the dough.
Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
Create the Shortbread Crumbs: In a small bowl, mix plain flour, white sugar, light brown sugar, and salt. Add cooled melted salted butter and blend with fingers until clumps form. Spread crumbs on a parchment-lined baking tray and bake for 12-15 minutes, tossing once for even browning. Cool completely, then break into pieces.
Bake the Cookies: Using a large cookie scoop, form balls from chilled dough. Roll each ball in granulated sugar to coat evenly. Arrange on prepared baking sheets, spaced 2 inches apart. Bake for 11-13 minutes until edges are golden and centers are soft but puffed. Cool on sheet for 2 minutes, pressing the center of each cookie gently with the back of a teaspoon to create an indent. Transfer to wire racks to cool completely.
Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth and glossy. Adjust consistency with milk if needed, aiming for a thick glaze that holds its shape and appears white over the filling.
Assemble and Serve: Spoon about 2 teaspoons of chilled strawberry compote into the centers of the cooled cookies. Sprinkle shortbread crumbs on top, then drizzle with the vanilla glaze. Serve immediately or store in an airtight container in the fridge for up to 3-4 days.

Notes

Use fresh, firm, bright red strawberries for best flavor and texture. Frozen strawberries can be used if thawed and drained well, though extra cooking time may be needed to evaporate moisture.
Substitute cornstarch with 2 tbsp all-purpose flour or arrowroot powder in equal quantity.
Lemon juice can be replaced with lime juice or apple cider vinegar.
For the glaze, half-and-half or whole milk can substitute heavy cream, using less liquid as needed.
Vanilla extract can be swapped with vanilla bean paste or almond extract in the same amount.
Do not skip chilling the cookie dough; it helps prevent spreading and yields thicker cookies.
Avoid overbaking; cookies should have lightly golden edges but soft centers when removed from the oven.
Store cookies in an airtight container with parchment between layers to prevent sticking.
The strawberry compote can be made up to 3 days in advance and stored refrigerated.
Cookie dough can be refrigerated for 24 hours or frozen for up to 2 months before baking.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry shortcake, butter cookies, homemade cookies, strawberry compote, vanilla glaze, summer dessert, bake sale treats