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Strawberry Shortcake Crumble Cookies

These Strawberry Shortcake Crumble Cookies are a delightful sweet and savory treat with fresh strawberries and a crunchy oat crumble topping!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cookies, Easy, strawberries, Sweet and Savory
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries chopped
  • 1/4 cup crumbled turkey bacon
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar

Instructions

  • 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.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated and smooth.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Using a spatula, gently fold the chopped strawberries and crumbled turkey bacon into the dough, distributing them evenly without crushing the strawberries.
  • In a small bowl, mix the rolled oats and brown sugar together to make the crumble topping.
  • 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.
  • 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.

Equipment

  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack
  • Knife and chopping board

Notes

  • The combination of almond and all-purpose flour keeps cookies tender yet sturdy to hold juicy strawberries without sogginess.
  • Fold in strawberries gently to preserve their texture and avoid mushy dough.
  • The turkey bacon adds a savory crunch that balances the sweet and fruity flavors beautifully.
  • Don’t skip the crumble topping for added crunch and sweetness contrast.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.