Strawberry Shortcake Cookies
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
24 servings
- 2 cups diced fresh strawberries
- 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
- 6 tablespoons cold unsalted butter (cut into small pieces)
- 2/3 cup heavy cream
- Turbinado sugar (for sprinkling)
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Preparation
Step 1
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Step 2
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.
Step 3
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.
Step 4
Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Step 5
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