Strawberry Shortcake Crumble Cookies Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
24 cookies
Ingredients
  • 2 tablespoons granulated sugar
  • ½ tablespoon brown sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • 1 ½ tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • ½ tablespoon lemon juice
  • 1 tablespoon + ½ cup granulated sugar, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1 egg
  • ½ cup heavy cream
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk, plus more as needed
  • 1 ½ teaspoons vanilla extract
Directions
  1. Preheat the oven to 300 F.
  2. Make the crumble topping: In a small bowl, combine the sugar, brown sugar, flour, baking powder, vegetable oil, and vanilla with a fork until crumbs form.
  3. Spread the crumb topping out onto a parchment paper–lined baking sheet.
  4. Bake for 15 minutes, until golden brown. Set aside to cool completely.
  5. Adjust the oven to 350 F.
  6. Make the cookie dough: In a large bowl, combine diced strawberries, lemon juice, and 1 tablespoon granulated sugar. Set aside.
  7. To the bowl of a food processor, add the flour, baking powder, salt, butter, and the remaining ½ cup sugar.
  8. Pulse until the mixture resembles coarse sand.
  9. Add in the egg and heavy cream, and pulse until the dough starts to come together.
  10. Mix the dough into the bowl with the strawberry mixture until combined.
  11. Use a medium (1 ½-tablespoon) cookie scoop to drop cookie dough onto parchment paper–lined baking sheets, spaced evenly apart.
  12. Flatten the dough slightly, then sprinkle the cookies with crumb topping. Gently press the topping into the tops of the cookies.
  13. Bake in the preheated oven for 20–22 minutes, until the cookies are golden brown. Transfer to a wire rack and let cool completely.
  14. Make the glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add additional milk, as necessary, until the consistency is thick but can be drizzled.
  15. Drizzle the glaze onto the cooled cookies. Let sit for about 15 minutes.
  16. Once the glaze has hardened, serve the cookies.