Description
Brown Butter Strawberry Shortcake Cookies are soft and buttery cookies infused with nutty brown butter, sweet strawberries, and crunchy shortcake crumbs for a rich dessert bursting with fresh flavor.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup fresh strawberries, diced
- 1 cup shortbread cookie crumbs
- 1/2 cup white chocolate chips (optional)
Instructions
- In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Let cool slightly.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in freeze-dried strawberries, diced fresh strawberries, shortbread crumbs, and white chocolate chips if using.
- Scoop dough onto prepared baking sheets, spacing cookies apart.
- Bake for 11-13 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Freeze-dried strawberries provide intense strawberry flavor without adding excess moisture.
- Chill the dough for 20 minutes if it feels too soft.
- Store cookies in an airtight container for up to 4 days.
- Brown butter adds a deep caramelized flavor to the cookies.
- Fresh strawberries may slightly soften the cookies over time.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American