Strawberry Shortcake Cookies

We are right in the middle of strawberry season in New England and I am loving every minute of it! Strawberries are by far my favorite fruit, and fresh picked strawberries are even better! We are lucky enough to have a couple of farms within about 10 minutes of my house that have pick-your-own strawberry fields and we visit those farms at least 2-3 times every strawberry season.

I have my standard list of recipes that I make every year when with our fresh strawberries, but I like to try something new as well. This recipe for strawberry shortcake cookies was recommended to me by a coworker, who said that she has made them almost once a week since spring. Sounds good to me! It is amazing how much these cookies taste like strawberry shortcake, but in a fun, portable, cookie form. Definitely give these cookies a try, and if you were wondering, these are the recipes on my must-make list:

Strawberry Cupcakes (Easily one of my Top-3 all time favorite cupcakes!)
Strawberry Shortcake Cake (A must for special occasions!)
Strawberry Lemonade (We make at least one batch of this a week in the summer, I highly recommend doubling the recipe!)

Strawberry-Shortcake Cookies

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. Note: You may need to add a splash more cream to get the dough to come together enough to scoop.

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.

Source: Martha Stewart

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Strawberry Shortcake Cookies

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