Name: Strawberry Shortcake Cookies
Ingredients: 1 sticks unsalted butter, room temp; 3/4 cups sugar; 1 tbsp glucose; 1 egg; 2 tsp clear vanilla extract; 1 1/4 cups flour; 1/3 cups milk powder; 1 tsp cream of tartar; 1/2 tsp baking soda; 3/4 tsp kosher salt; 1 3oz. package strawberry Jell-O mix; 1 3 oz. package vanilla instant pudding mix; 1 stick unsalted butter, divided; 1 cup all-purpose flour, divided; 1 sticks unsalted butter, at room temperature; 1.5 to 2 cups confectioners’ sugar, sifted; 1⁄8 teaspoon salt; 1 tablespoons heavy cream; 1-1 1/2 tsp Strawberry extract; Pink food coloring, if desired

Ingredients

For the Cookies:

1 sticks unsalted butter, room temp
3/4 cups sugar
1 tbsp glucose
1 egg
2 tsp clear vanilla extract
1 1/4 cups flour
1/3 cups milk powder
1 tsp cream of tartar
1/2 tsp baking soda
3/4 tsp kosher salt

For the Crumble:

1 3oz. package strawberry Jell-O mix
1 3 oz. package vanilla instant pudding mix
1 stick unsalted butter, divided
1 cup all-purpose flour, divided

For the Strawberry Frosting:

1 sticks unsalted butter, at room temperature
1.5 to 2 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1 tablespoons heavy cream
1-1 1/2 tsp Strawberry extract
Pink food coloring, if desired

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Instructions

Make the cookies:

Combine the butter, sugar, and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the egg and vanilla extract and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the crumb:

In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Use a fork to mix ingredients together until crumble forms.
Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350°F for 10 minutes. Allow to cool before using on cookies

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 1.5 cups of the confectioners’ sugar, the salt, and strawberry extract. Beat on low speed until the sugar is well incorporated. Add the food coloring, if using.
Add another ½ cup sugar and the cream. Add more sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously. Fill a bowl with crumb. Place cookies frosting side down into bowl of crumb and press firmly to coat.

Notes

Crumb from Deliciously Sprinkled