Strawberry Shortcake Cookies by Bromabakery

Ingredients

• 1/2 cup unsalted butter, melted (for crumble)
• 1/4 cup brown sugar (for crumble)
• 1/4 cup granulated sugar (for crumble)
• 1 cup all-purpose flour (for crumble)
• 1/8 tsp salt (for crumble)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cup all-purpose flour
• 1 cup fresh strawberries, thinly sliced
• 3 tbsp strawberry preserves

Instructions

1. Whisk together melted butter, brown sugar, granulated sugar, flour, and salt for the crumble; set aside to firm up.
2. Cream softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
3. Add egg, vanilla extract, and salt to the butter mixture, whipping until fully combined.
4. Fold in flour until a slightly dry dough forms.
5. Gently fold in sliced strawberries, then add spoonfuls of strawberry preserves, folding only once or twice to create ribbons
6. Scoop dough into 12 balls and place on a baking sheet, pressing extra strawberry pieces onto the tops.
7. Pat the prepared crumble topping firmly onto the top of each dough ball.
8. Bake at 175°C (350°F) for 12 to 15 minutes until edges are set and tops are lightly golden.