Directions
- Preheat the oven to 300 F (150 C).
- In a medium bowl, combine the granulated sugar, light brown sugar, flour, baking powder, canola oil, and clear vanilla extract. Mix until crumbs form, resembling a sandy texture.
- Spread the crumb mixture evenly onto a parchment-lined baking tray and bake for 15-18 minutes. The goal is to achieve a beautiful golden brown color. Once baked, set it aside to cool completely before using.
- In a small bowl, toss the freshly diced strawberries with lemon juice. Allow these to sit for a moment to ensure the lemon enhances their natural sweetness before adding them to the cookie dough.
- In a mixing bowl, cream together the room-temperature butter, light brown sugar, and granulated sugar for about three minutes until the mixture is light and fluffy, creating a tremendous base for your cookies.
- Beat in the whole egg, egg yolk, and vanilla extract until just combined, ensuring not to overmix.
- Gradually mix in the all-purpose flour, baking powder, baking soda, and fine sea salt until nearly combined.
- Now, gently fold in ½ cup of the previously made shortcake crumbs and the tossed strawberries. If your strawberries are particularly juicy, it’s best to strain them before adding to the dough to maintain the right consistency.
- Use a medium (2-tablespoon) cookie scoop to portion out the dough onto a new parchment-lined baking sheet. Gently press additional shortcake crumbs atop each dough ball for that extra crunch.
- For larger bakery-style cookies, you can opt for a large (3-tablespoon) cookie scoop.
- Chill the tray in the freezer for at least 2-3 hours, but ideally overnight. This chilling step is tremendous for developing flavor and texture.
- Preheat the oven to 350 F (180 C) as you prepare to bake.
- Bake the frozen cookies spaced about 2-3 inches apart. Standard cookies will take 9-11 minutes, while the larger ones need 12-14 minutes. They are done when the edges just start to turn golden brown.
- If desired, you can gently press additional shortcake crumbs and more diced strawberries on top after baking to enhance the presentation and flavor.
- Allow the tray to cool on a wire rack for at least 15 minutes before removing each cookie. Then, savor the delightful taste!
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