Strawberry Shortcake Cookies
These strawberry shortbread cookies will soon become one of your favorite desserts! These soft cookies consist of a sweet biscuit base in cookie form, loaded with chopped strawberries, and topped with a sweet sugar glaze. These summer cookies contain all the goodness of strawberry shortcake that you can enjoy with a slather of cream cheese filling or whipped cream!
Ingredients
- 1 ½ cup strawberries, diced ¼ inches thick pieces
- 1 teaspoon lemon juice
- ½ cup sugar + 2 tablespoons
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoon butter, cold cubes
- ⅔ cup heavy cream
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
Glaze (optional)
- 1 teaspoon strawberry juice
- ½ cup powdered sugar
Instructions
- Preheat the oven to 375 F.
- In a medium bowl combine the sweet strawberries, lemon juice and 1 tablespoon of sugar. Set aside.
- In a large bowl combine flour, sugars, baking powder, baking soda, salt. Cut in the butter until crumbly. Pour in the sweet cream and knead the dough until it comes together.
- Stir in diced strawberries but discard the strawberry juice in the bottom of the bowl to avoid excess moisture. Set it aside, we will need it later.
- The strawberry cookie dough will be sticky, and you have to work quickly. Refrigerate the dough in an airtight container between batches to make it a little easier. Scoop about 1 ½ tablespoons of dough balls onto a baking sheet line with parchment paper, 2-3 inches apart. Sprinkle 1 tablespoon of sugar on the cookies.
- Bake for 15 minutes until the biscuits become fluffy and baked through.
- Right after baking they will be somewhat moist on top, but not too much. Let the cookies cool completely.
- While cookies are cooling prepare the glaze (optional): mix 1 tablespoon of strawberry juice and powdered sugar until smooth glaze forms.
- If it seems too runny add more powdered sugar. Once the cookies are completely cooled, drizzle with strawberry glaze and enjoy!
- The cookies taste like soft fluffy biscuits with sweet and refreshing strawberry flavor.
Notes
- Strawberries - Use fresh strawberries whenever you can for the best flavor and moisture in these shortcake cookies. Frozen or freeze-dried strawberries can also be used.
- The dough can become quite sticky. If it becomes too difficult to scoop into balls, chill it in the refrigerator between batches.
- Using a cookie scoop will help create uniform-size shortcake cookies that will bake evenly. I've used a tablespoon measure per cookie which is the same as a medium cookie scoop. For smaller cookies, use a small cookie scoop.
Tried this recipe?Let us know how it was!