Strawberry Shortcake Crumble Cookies

There’s something irresistibly delightful about Strawberry Shortcake Crumble Cookies. These cookies bring together the nostalgic flavors of strawberry shortcake in a handheld treat that’s perfect for any occasion. Imagine tender, buttery cookie dough infused with fresh, juicy strawberries, topped with a crunchy crumble that adds the perfect texture. And here’s a twist: a little savory crunch from crumbled turkey bacon, which perfectly complements the sweetness and adds a surprising depth of flavor. These cookies are a unique blend of sweet and savory, soft and crunchy, and sure to be a new favorite in your baking repertoire.

Why This Recipe Works

This recipe works so well because it balances texture and flavor beautifully. The combination of all-purpose flour and almond flour creates a tender yet sturdy base that holds the juicy strawberries without getting soggy. The baking powder helps the cookies rise just enough to keep them soft and cake-like, while the rolled oats and brown sugar crumble topping add a delightful crunch. Butter and sugar are creamed together to create a rich, tender cookie, and the vanilla extract enhances the sweetness without overpowering the fresh strawberry flavor. The addition of crumbled turkey bacon might sound unconventional, but it introduces a subtle smoky note that elevates the cookie to a whole new level. It’s a recipe that surprises and delights bite after bite.

What’s in the Bowl

• 1 cup all-purpose flour – Provides structure and the classic cookie base.
• 1/2 cup almond flour – Adds a tender crumb and subtle nuttiness.
• 1/2 teaspoon baking powder – Helps the cookies rise and stay soft.
• 1/4 teaspoon salt – Balances sweetness and enhances flavors.
• 1/2 cup unsalted butter, softened – Adds richness and moisture.
• 3/4 cup sugar – Sweetens the dough and helps with browning.
• 1 large egg – Binds ingredients and contributes to a tender texture.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
• 1 cup fresh strawberries, chopped – Brings juicy sweetness and freshness.
• 1/4 cup crumbled turkey bacon – Adds a crunchy, smoky contrast.
• 1/2 cup rolled oats – Part of the crumble topping for texture and heartiness.
• 1/4 cup brown sugar – Sweet and caramel notes in the crumble.

Before You Start: Equipment

• Mixing bowls: One large for the dough, a smaller one for the crumble.
• Electric mixer or hand mixer: For creaming butter and sugar smoothly.
• Measuring cups and spoons: Accurate measurements are key.
• Baking sheet: For placing cookie dough balls.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easy.
• Cooling rack: To cool cookies evenly without sogginess.
• Knife and chopping board: To chop the fresh strawberries.

Step-by-Step: Strawberry Shortcake Crumble Cookies

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Chop your fresh strawberries into small pieces and crumble the turkey bacon.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for tender cookies.

Step 4: Add Egg and Vanilla

Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated and smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a soft, tender dough.

Step 6: Fold in Strawberries and Turkey Bacon

Using a spatula, gently fold the chopped strawberries and crumbled turkey bacon into the dough, distributing them evenly without crushing the strawberries.

Step 7: Prepare the Crumble Topping

In a small bowl, mix the rolled oats and brown sugar together. This will top the cookies, adding a sweet, crunchy layer.

Step 8: Scoop and Top

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the oat and brown sugar crumble generously over each cookie.

Step 9: Bake and Cool

Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the crumble topping is crisp. Remove from oven and transfer cookies to a cooling rack to cool completely before serving.

Ingredient Flex Options

• Almond flour: Substitute with coconut flour for a different nutty flavor, but reduce quantity as coconut flour absorbs more moisture.
• Turkey bacon: Replace with plant-based bacon bits for a vegetarian-friendly version, or omit for a purely sweet cookie.
• Fresh strawberries: Swap with frozen berries—just thaw and drain excess liquid to prevent sogginess.
• Brown sugar crumble: Use chopped nuts or seeds mixed with maple syrup for an alternative crumble topping.
• Butter: Use dairy-free margarine or coconut oil for a dairy-free alternative.

Recipe Notes & Chef’s Commentary

• The combination of almond flour and all-purpose flour keeps the cookies tender but sturdy enough to hold the juicy strawberries without getting mushy.
• Fresh strawberries add vibrant flavor and moisture; avoid overmixing after adding them to preserve their texture.
• Including turkey bacon adds a savory dimension that contrasts beautifully with the sweet and fruity flavors, making these cookies stand out.
• Don’t skip the crumble topping! The oats and brown sugar add a necessary crunch that complements the soft cookie base.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• For best results, let the cookies cool completely before moving them—they are delicate when warm.

Save It for Later

Want to keep this recipe handy? Bookmark this page or save it to your favorite recipe app. You can also print the recipe directly from your browser so you always have it nearby when the craving for Strawberry Shortcake Crumble Cookies strikes. Sharing this recipe with friends and family is a great way to spread the love — these cookies are sure to impress!

Reader Q&A

Can I use frozen strawberries instead of fresh?

Yes! Just make sure to thaw the frozen strawberries and drain any excess moisture before folding them into the dough. This helps prevent your cookies from becoming too wet or soggy.

How do I make these cookies dairy-free?

Simply swap the unsalted butter for a dairy-free alternative like margarine or coconut oil. Keep in mind this may slightly alter the texture and flavor, but the cookies will still be delicious.

Can I omit the turkey bacon?

Absolutely. The turkey bacon adds a savory crunch, but if you prefer a fully sweet cookie or need to avoid meat products, feel free to leave it out or substitute with crunchy nuts or seeds.

What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag or container for up to a month. Thaw at room temperature before serving.

The Takeaway

Strawberry Shortcake Crumble Cookies are a delightful twist on two beloved classics—cookies and strawberry shortcake. The marriage of tender cookie dough, fresh strawberries, and a crunchy oat crumble makes for a textural and flavor journey in every bite. The unexpected addition of turkey bacon introduces a smoky, savory element that sets these cookies apart, offering an exciting balance of sweet and savory. Whether you’re baking for a crowd or a cozy afternoon treat, this recipe is easy to follow and delivers consistently delicious results. Keep your ingredients fresh, don’t rush the crumble topping, and you’ll be rewarded with cookies that are soft, flavorful, and utterly addictive. Give this recipe a try—you might just find your new favorite cookie.

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