Strawberry Shortcake Sugar Cookies
These Strawberry Shortcake Sugar Cookies are a fun twist on regular sugar cookies. They start with a chewy brown sugar cookie that's full of rich vanilla. Each cookie gets filled with a yummy fresh strawberry compote, adding a fruity kick. On top, there are buttery shortbread crumbs and a sweet vanilla glaze, giving the cookies a nice mix of textures and flavors. These cookies are perfect for Valentine's Day or any day when you want a special treat that's both fresh and delicious.
Ingredients
For the Cookies
- 3/8 cup (6 tablespoons) butter, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 3/8 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Glaze and Topping
- 2 cup confectioner's sugar
- 1 1/2 tbsp milk
- Pink food coloring
- 3/4 cup strawberry shortcake crumbs
Instructions
- Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper or silicone mat.
- Using an electric mixer, beat the butter and sugar in a large bowl until light and pale yellow, about 4-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Sift the dry ingredients together in a separate bowl. Gradually combine with the wet mixture until just blended.
- Portion dough with a tablespoon onto the prepared pan. Flatten balls slightly with a glass, spacing evenly.
- Bake for 10 minutes. Allow cookies 2-3 minutes to harden before transferring onto a wire rack to finish cooling completely.
- For frosting, blend milk into confectioner's sugar until smooth. Divide between two containers. Tint one pink, retaining the other white.
- Arrange half cookies face up on racks over lined sheets. Dispense frosting via fork or corner-cut bag in a zigzag motion.
- Once frosted, dust cookies with strawberry crumb topping. Let frosting harden fully prior to packaging the colorful shortcake treats.