Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are biscuit-like cookies that basically combine a strawberry shortcake dessert into one delicious cookie!
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Makes: 36 cookies
Ingredients
- 12 oz. strawberries, hulled and cut into ¼-inch pieces
- 1 tsp lemon juice
- ½ cup, plus 1 Tsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 6 Tbsp unsalted butter, chilled and cut into small pieces
- ⅔ cup heavy cream
- Coarse sugar, for sprinkling
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine strawberries, lemon juice, and 2 Tbsp of sugar.
- In a separate larger bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumb-like mixture is formed.
- Add heavy cream and stir until mixture is dough-like. Stir in strawberry mixture.
- Place tablespoon-size scoops of dough onto prepared baking sheet. Sprinkle cookies with coarse sugar.
- Bake cookies for 16-18 minutes, until just turning golden around edges. Remove from oven and let cool for a few minutes before moving to metal cooling rack to cool completely.
Notes
- Recipe adapted from Martha Stewart
- Note that cookie dough consistency will likely depend on how juicy your strawberries are. Mine were super juicy. If yours are pretty dry, you may want to add in a bit more cream.
- Cookies are best enjoyed day of baking. If keeping longer, store in airtight container, but note that they may get a bit soggy as time goes on.
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