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Strawberry Shortcake Cookies

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These Strawberry Shortcake Cookies are an all-in-one version of the classic and beloved Strawberry Shortcake dessert we all grew up eating. This recipe combines all of those familiar flavors into a soft, buttery, biscuit-like dough, scented with vanilla and studded with juicy bits of fresh strawberry. They are sprinkled with coarse sugar for a bit of contrasting crunch and baked to a very light, golden brown.

  • Total Time: 34 minutes
  • Yield: 24 cookies

Ingredients

1 1/2 cups finely diced fresh strawberries

1 teaspoon vanilla bean paste or vanilla extract

2 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder (I always use aluminum-free)

1/2 teaspoon kosher salt (I prefer diamond brand)

6 tablespoons cold butter, cut into small pieces

2/3 cup cold heavy cream (you might need a tiny bit more depending on your flour and how humid it is)

Coarse sugar for sprinkling

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line two 13 x 18 inch rimmed baking sheet with parchment or non stick liners. Set aside.
  3. Combine cream with vanilla in a spouted measuring cup. Set aside.
  4. Whisk flour, baking powder, sugar, and salt in a large mixing bowl.
  5. Add diced butter cubes and either with your fingers or a pastry cutter, cut the butter into the dry mixture until you have a coarse, crumby mixture with butter pieces no bigger than peas.
  6. While slowly stirring the dry ingredients, drizzle in the cream and vanilla mixture. When dough is almost coming together, stir in strawberries.
  7. You'll have a damp, clumpy dough. If you find you have a lot of dry flour left on the bottom of your bowl, add just a tiny bit more cream and gently toss and press the dough together. If you are a biscuit or scone maker, you're looking for a very similar dough to what you would want for homemade biscuits or scones.
  8. Using a 1 1/2 inch cookie scoop, scoop dough onto prepared sheets. I am able to get exactly 12 on each tray. They don't spread much at all.
  9. Sprinkle scooped cookies with sugar if desired.
  10. Bake one tray at a time for 24 minutes each. Cookies should just be getting golden around the edges and on the bottom.
  11. Remove trays from oven after 24 minutes. You can transfer cookies to cooling racks, but I usually just leave them on the trays and they very quickly disappear.

Notes

This recipe was adapted from Martha Stewart's recipe of the same name. I made some changes, but she certainly deserves the credit for this amazing recipe. The changes I made were omitting the extra sugar and lemon juice in the strawberries and adding vanilla as the flavoring. I also like to dice the strawberries a bit smaller.

These are best the first day you bake them, but they are still delicious the next day, you'll just lose a bit of the crunch around the edges.

Because of their biscuit-like texture, feel free to serve these for breakfast or brunch as well as dessert!

Find it online: https://wildthistlekitchen.com/strawberry-shortcake-cookies/