Strawberry Shortcake Cookies

by Melissa on June 29, 2011

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-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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    { 3 comments… read them below or add one }

    Jessica June 29, 2011 at 7:31 pm

    Melissa, those sound DE-vine! Mmmm!

    Reply

    Mil June 30, 2011 at 2:42 am

    Very attractive……….SLURP!!!

    Reply

    Jolene (www.everydayfoodie.ca) July 1, 2011 at 12:58 pm

    Pretty!!!!! I love Martha :-)

    Reply

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