Strawberry Shortcake Cookies

• Salted butter, melted – ½ cup (113g)
• Brown sugar – ¾ cup (128g)
• Granulated sugar – ¼ cup (50g)
• Large egg – 1 (approx. 50g)
• Vanilla extract – ½ teaspoon (2g)
• All-purpose flour – 1½ cups (188g)
• Baking soda – 1 teaspoon (6g)
• Salt – ½ teaspoon (3g)
• Chopped fresh strawberries – 1 cup (166g)

• Unsalted butter, melted – ½ cup (113g)
• Brown sugar – ¼ cup (55g)
• All-purpose flour – ¾ cup (90g)

Melt the butter and let it cool slightly.

In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk for 3–4 minutes until smooth and the sugar has mostly dissolved.

Add the flour, baking soda, and salt to the bowl. Mix until a dough forms.

Gently fold in the chopped strawberries.

Line a baking sheet with parchment paper. Portion each cookie at 6 oz (170g) and place on the sheet. Freeze for 30 minutes.

While the dough chills, mix the crumble topping by combining the melted butter, brown sugar, and flour until crumbly.

Remove dough from freezer and press about ½ tablespoon of crumble topping onto each cookie. Return the cookies to the freezer for another 30 minutes.

Preheat the oven to 425°F (218°C).

Bake cookies for 10–12 minutes, or until the tops are golden brown.

Let cool slightly before serving. Makes about 8–9 large cookies.