Crumbl Strawberry Shortcake Cookies: Your Favorite Bakery Treat at Home
Recreate the famous Crumbl Strawberry Shortcake Cookies in your own kitchen with this detailed recipe.
This copycat version features a soft, vanilla-infused shortcake cookie base and a luscious fresh strawberry cream cheese frosting, requiring over an hour of active preparation.
These impressive cookies are perfect for summer parties, potlucks, or as a delightful homemade gift.
The cookie dough is designed for easy handling and bakes to a tender, cake-like consistency. Fresh strawberry puree is incorporated into the rich cream cheese frosting, providing an authentic fruity burst in every bite. Garnish each cookie with extra fresh strawberry pieces and delicate white chocolate curls for the complete bakery aesthetic. Following precise measurements and baking times ensures consistent results that mirror the original Crumbl experience. This recipe includes tips for creating the signature thick, large cookie size and achieving vibrant frosting color, making the process straightforward for home bakers.
Crumbl Strawberry Shortcake Cookies
Prepare Crumbl Strawberry Shortcake Cookies. This recipe delivers a soft, buttery cookie base, a strawberry cream cheese glaze, and fresh diced strawberries.
Ingredients
Cookie Ingredients:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5ml) vanilla extract
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (120ml) buttermilk, room temperature
Glaze Ingredients:
- 4 oz (113g) cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar, sifted
- 1/2 teaspoon (2.5ml) vanilla extract
- 1-2 tablespoons (15-30ml) heavy cream or milk, as needed for consistency
- 2-3 tablespoons (30-45ml) strawberry jam or purée, seedless preferred
- 1-2 drops red food coloring (optional)
Topping Ingredients:
- 1 lb (450g) fresh strawberries, hulled and finely diced
- 1 tablespoon (15g) granulated sugar
Instructions
Cookie Dough:
- Cream 1 cup (226g) softened unsalted butter and 1 cup (200g) granulated sugar in a large mixing bowl with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
- Beat in 2 large eggs, one at a time, beating for 30 seconds after each addition. Stir in 1 teaspoon (5ml) vanilla extract, scraping bowl sides, until fully incorporated.
- Whisk together 3 cups (360g) sifted all-purpose flour, 1 teaspoon (5g) baking powder, and 1/2 teaspoon (2.5g) salt in a separate medium bowl until thoroughly combined.
- Gradually add dry ingredients to wet ingredients in three additions, alternating with 1/2 cup (120ml) buttermilk, beginning and ending with dry ingredients. Mix on low speed until just combined with no flour streaks. Do not overmix.
- Cover dough tightly with plastic wrap. Refrigerate for 30 minutes to 2 hours, until firm enough to handle.
Bake Cookies:
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- Remove chilled dough. Scoop 1/4 cup (60g) dough balls onto prepared baking sheets, placing them 2-3 inches (5-7.5cm) apart.
- Bake one baking sheet at a time for 12-15 minutes, until edges are lightly golden and centers are set but soft. Do not overbake.
- Remove baking sheets from oven. Cool cookies on baking sheets for 5 minutes. Transfer to a wire rack to cool completely for 15-20 minutes, until room temperature.
Prepare Glaze:
- Beat 4 oz (113g) softened cream cheese and 1/2 cup (113g) softened unsalted butter in a medium mixing bowl with an electric mixer on medium speed for 2-3 minutes, until smooth and creamy.
- Gradually add 2 cups (240g) sifted powdered sugar. Mix on low speed until combined, then increase to medium-high and beat for 1-2 minutes until light and fluffy.
- Stir in 1/2 teaspoon (2.5ml) vanilla extract and 2-3 tablespoons (30-45ml) strawberry jam or purée. Add 1-2 tablespoons (15-30ml) heavy cream or milk, one tablespoon at a time, until the glaze reaches a smooth, spreadable consistency. Optionally, add 1-2 drops of red food coloring for vibrant pink, mixing until uniform.
Prepare Topping & Assemble:
- Combine 1 lb (450g) finely diced fresh strawberries with 1 tablespoon (15g) granulated sugar in a small bowl. Stir gently. Let sit for 10-15 minutes, allowing strawberries to release juice and soften slightly.
- Once cookies are completely cooled, generously spread or pipe strawberry cream cheese glaze over each cookie, covering the entire surface.
- Spoon a generous amount of macerated diced strawberries over the glaze on each cookie. Serve immediately.
Notes
- Dough Firmness: Chill cookie dough for at least 30 minutes. Firmer dough prevents spreading and maintains thick, soft texture.
- Buttermilk Substitute: Substitute buttermilk: Combine 1/2 cup (120ml) milk with 1/2 tablespoon (7.5ml) lemon juice or white vinegar. Let sit 5 minutes until slightly curdled before use.
- Strawberry Jam/Purée: Use seedless strawberry jam or purée. For fresh purée, strain through a fine-mesh sieve to remove seeds.
- Storage: Store cookies in an airtight container in the refrigerator for up to 3-4 days.
Pro Tips for Perfect Crumbl Strawberry Shortcake Cookies
Ingredient Tips
- Butter Temperature:Use unsalted butter at precisely 68-70°F, allowing it to sit out for 45-60 minutes, for optimal creaming and aeration, resulting in a noticeably lighter, more tender cookie texture.
- Cream Cheese Type:Opt for full-fat brick cream cheese, chilled at 34-38°F, directly from the refrigerator for a stable, pipeable frosting that holds stiff peaks and won’t weep after 2 hours.
- Powdered Sugar Preparation:Sift 2 cups of powdered sugar through a fine-mesh sieve before adding to the frosting to eliminate any lumps, ensuring a perfectly smooth, silky texture that comes together in 30 seconds of mixing.
- Freeze-Dried Strawberries:Finely crush 1/4 cup of freeze-dried strawberries into a powder using a food processor for 20 seconds, then incorporate into the cookie dough to boost intense berry flavor without adding excess moisture, preventing a cakey crumb.
- Fresh Strawberries for Topping:Dice 1 cup of fresh, ripe strawberries into uniform 1/4-inch pieces for the topping to ensure even distribution and a burst of fresh flavor in every bite, avoiding large, watery chunks that can make the cookie soggy.
- Pure Vanilla Extract:Utilize 1.5 teaspoons of pure vanilla extract, not imitation, in both the cookie dough and frosting to enhance the overall flavor profile, adding crucial depth and warmth that elevates the strawberry notes.
Technique Tips
- Creaming Butter and Sugar:Cream butter and granulated sugar for a full 3-4 minutes on medium speed until the mixture is light, pale, and fluffy, increasing in volume by about 25% and becoming visibly aerated, crucial for a tender cookie.
- Dough Chilling (Pre-bake):Chill formed cookie dough balls (approximately 1/4 cup each) for a minimum of 15 minutes on a parchment-lined baking sheet before baking at 375°F to solidify the butter and prevent excessive spreading, ensuring a thicker, chewier cookie.
- Baking Temperature and Time:Bake cookies at 375°F for 10-12 minutes, rotating the pan 180 degrees halfway through, until the edges are set and a delicate golden brown, but the centers appear slightly underbaked, allowing for perfect carryover cooking.
- Cooling Process:Transfer cookies to a wire rack after only 5 minutes on the baking sheet to cool completely for at least 45 minutes, allowing them to firm up and prevent any sogginess from residual heat.
- Frosting Consistency:Beat cream cheese, butter, and powdered sugar on medium-high speed for 3-4 minutes, scraping down the bowl every 60 seconds, until the frosting is light, airy, and fluffy, holding stiff peaks when the beater is lifted.
- Strawberry Maceration:Combine 1/2 cup diced fresh strawberries with 1 tablespoon granulated sugar and 1 teaspoon lemon juice; let sit for 15-20 minutes, then gently mash until juices are released and the fruit is slightly softened for a natural, syrupy topping.
Common Issues
- Crumbly Dough:If cookie dough is too crumbly and won’t come together after mixing, add 1-2 teaspoons of whole milk, one teaspoon at a time, mixing briefly after each addition until a cohesive dough forms that can be easily shaped, preventing a dry cookie.
- Flat Cookies:If cookies consistently spread too thin, ensure your butter temperature does not exceed 70°F; additionally, chill formed dough balls for 20-30 minutes before baking to re-solidify fats, resulting in a thicker, less spread-out cookie.
- Grainy Frosting:If frosting feels grainy, you likely skipped sifting the powdered sugar. To remedy, beat the frosting on medium-low speed for an additional 2-3 minutes, adding 1/2 teaspoon of milk if necessary, until the sugar fully dissolves and the texture becomes uniformly smooth.
- Watery Strawberry Topping:If macerated fresh strawberries release excessive liquid, gently blot the diced 1/4-inch pieces with a paper towel for 30 seconds before mixing with sugar and lemon juice, removing excess moisture to prevent a runny topping and maintain fruit integrity.
How to Store and Reheat Your Strawberry Shortcake Cookies
The Crumbl Strawberry Shortcake cookie, with its soft vanilla base, creamy whipped cream cheese frosting, fresh strawberry topping, and delicate shortcake crumbles, is a treat best enjoyed fresh. However, if you have leftovers, proper storage is key to preserving its delightful flavors and textures. Understanding how to properly store and, if desired, reheat these delicate cookies will help you extend their enjoyment without compromising too much on quality.
Refrigerator Storage
Duration: 5-7 days in airtight container
For optimal enjoyment, store your Strawberry Shortcake Cookies in an airtight glass container or a secure plastic food storage container in the refrigerator. While the cookie base will remain soft and the cream cheese frosting stable, peak quality and freshness of the strawberry topping diminish after 3-4 days. The strawberry topping may thin slightly and lose some of its vibrant color and fresh berry texture over time. The shortcake pieces will also soften significantly, becoming less crisp. For the best experience, aim to consume refrigerated cookies within 2-3 days.
Freezer Storage
Duration: 1-2 months
Should you wish to extend the life of your Strawberry Shortcake Cookies beyond a few days, freezing is a viable option, albeit with some anticipated textural changes. To freeze effectively, wrap each cookie individually in plastic wrap, ensuring it’s completely sealed to prevent freezer burn. Then, wrap again in aluminum foil for an extra layer of protection. Place the individually wrapped cookies into a heavy-duty freezer-safe bag or an airtight container before placing them in the freezer. While the cookie base and cream cheese frosting freeze relatively well, expect the strawberry topping to become much softer and release more liquid upon thawing, creating a jam-like consistency. The shortcake crumbles will also soften significantly and may lose their distinct texture. To thaw, transfer cookies from the freezer to the refrigerator overnight (4-6 hours) or allow them to sit at room temperature for 1-2 hours. Enjoy chilled or reheated as desired.
Reheating Instructions
Bringing your chilled or thawed Strawberry Shortcake Cookies back to their warm, delightful state can enhance the experience, especially for the cookie base.
- Oven Reheating (Recommended):Preheat your oven to 300°F. Place refrigerated or thawed cookies on a parchment-lined baking sheet. Bake for 5-8 minutes, or until the cookie base is slightly warmed through and soft to the touch. The frosting should be gently warmed, not melted. This method works best for restoring a ‘fresh-baked’ warmth to the cookie while largely preserving the integrity of the frosting and topping, though the strawberry topping will warm.
- Microwave Reheating (Acceptable):Place a single cookie on a microwave-safe plate. Heat on medium power (50%) for 10-15 seconds. Check and add 5-second increments if necessary. The cookie should be warm and soft, and the frosting slightly pliable. This method is quicker but may change texture, potentially making the cookie rubbery if overcooked, and can cause the frosting and strawberry topping to melt or become too liquid too quickly.
Make-Ahead Tips
While the Crumbl Strawberry Shortcake cookie is best assembled fresh, certain components can be prepared in advance to streamline your baking process, especially if you’re making your own version. The strawberry topping can be made up to 1-2 days in advance and stored in an airtight container in the refrigerator. Similarly, the cream cheese frosting can be prepared up to 3-4 days ahead and kept in an airtight container in the fridge. Store the shortbread crumble separately in an airtight container at room temperature for up to a week. Assemble all components just before serving to ensure the freshest taste and best texture, particularly for the delicate shortcake crumbles and vibrant strawberry topping.