Dessert | Fruit

Strawberry Shortcake Cookies

strawberry shortcake cookies

Do you love strawberry shortcake? These cookies are little bites of Strawberry Shortcake. I found these gems on another blog and had some strawberries in need of cooking. The fresh taste of strawberries bursts through each bite. They are from Marthastewart.com.
They are best eaten the day of baking. These cookies would be perfect for a picnic or a barbeque. If you have leftovers heat them up in the oven briefly before serving. This will restore a crispy outside.

Strawberry Shortcake Cookies

seen on Martha Stewart Living

Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Strawberry Shortcake dough

strawberry shortcake cookie on pan

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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