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Strawberry Shortcake Crumbl-Style Cookies

Strawberry Shortcake Crumbl-Style Cookies - featured image
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These Strawberry Shortcake Crumbl-Style Cookies are thick, bakery-style treats with a soft, buttery base, real strawberry flavor, and a dreamy cream cheese frosting, finished with a shortcake crumble. Perfect for summer gatherings, after-school snacks, or whenever you need a sweet pick-me-up.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (65g) light brown sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons (8ml) pure vanilla extract
  • 2/3 cup (15g) freeze-dried strawberries, crushed
  • 1/3 cup (50g) fresh strawberries, diced small (optional)
  • For the Strawberry Cream Cheese Frosting:
  • 4 oz (115g) full-fat cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 1/3 cups (160g) powdered sugar, sifted
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 1/4 cup (6g) freeze-dried strawberries, finely crushed
  • 1–2 tablespoons (15-30ml) heavy cream or milk
  • For the Shortcake Crumble Topping:
  • 6 shortbread cookies, crushed (or graham crackers, can use gluten-free)
  • 2 tablespoons (3g) freeze-dried strawberries, crushed
  • 2 tablespoons (15g) powdered sugar
  • 1 tablespoon (14g) melted butter

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla, then mix until well combined.
  5. Gently fold in crushed freeze-dried strawberries and diced fresh strawberries (if using).
  6. Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix.
  7. Scoop dough into large balls (about 2 1/2 tablespoons or 40g each) and place on prepared baking sheets, spacing 2 inches apart.
  8. Lightly flatten each ball to about 3/4-inch thick.
  9. Bake for 10-12 minutes, rotating sheets halfway through. Cookies should be set at the edges but soft in the center.
  10. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  11. For the frosting: In a bowl, beat cream cheese and butter until smooth and creamy (about 1-2 minutes).
  12. Gradually add powdered sugar, vanilla, and crushed freeze-dried strawberries. Mix until fluffy, adding cream/milk as needed for spreadable consistency.
  13. For the crumble: In a small bowl, mix crushed shortbread cookies, crushed freeze-dried strawberries, powdered sugar, and melted butter until crumbly.
  14. Once cookies are fully cool, spread a generous layer of strawberry cream cheese frosting on each.
  15. Sprinkle shortcake crumble over the frosting and press gently so it sticks.
  16. Optionally, top with a small piece of fresh strawberry or extra freeze-dried strawberry powder.

Notes

If dough is sticky, chill for 15 minutes before shaping. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free shortbread. For dairy-free, substitute plant-based butter and cream cheese. Do not overmix dough for best texture. Cookies can be frozen unfrosted for up to 2 months. Frost and decorate the day you serve for best results.

Nutrition

Keywords: strawberry shortcake cookies, Crumbl copycat, bakery-style cookies, strawberry dessert, cream cheese frosting, summer cookies, easy cookie recipe

Find it online: https://tempotaste.com/strawberry-shortcake-crumbl-style-cookies-recipe-easy-homemade-treats/