Strawberry Shortcake Cookies
These are wonderful. They wont last more then one day though, but I havent yet seen any left to last another day anyhow. If making them for home and they wont all get eaten, they will freeze nicely and I think are even better eaten frozen!
These are wonderful. They wont last more then one day though, but I havent yet seen any left to last another day anyhow. If making them for home and they wont all get eaten, they will freeze nicely and I think are even better eaten frozen!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 12 ounces strawberries hulled and cut into 1/4-inch dice (2 cups)
- 1/2 cup granulated sugar plus 1 tablespoon
- 6 tablespoons unsalted butter cold, cut into small pieces
- sanding sugar for sprinkling
- Carbohydrate 224.907144877947 g
- Cholesterol 343.250000125233 mg
- Fat 120.359094535842 g
- Fiber 13.5843856722158 g
- Protein 36.5755183464684 g
- Saturated Fat 73.2934726635367 g
- Serving Size 1 1 Recipe (1015g)
- Sodium 4621.23686131419 mg
- Sugar 211.322759205732 g
- Trans Fat 9.51749252396296 g
- Calories 2112 calories
Step-by-step
- 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.
- 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.
My Secret to the Perfect Strawberry Shortcake Cookie
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the craving for something sweet and homemade is just too strong to ignore. That's where these Strawberry Shortcake Cookies come in. They’re quick, easy, and utterly delicious – a perfect treat for a busy weeknight or a special weekend celebration. The best part? They're surprisingly simple to make, even with my packed schedule. I've perfected this recipe over the years, ensuring it's both quick and satisfying.
The secret to these cookies isn't some exotic ingredient or complicated technique. It's all about the balance of flavors and textures. The sweet and juicy strawberries provide a burst of summery freshness, perfectly complemented by the buttery, crumbly cookie base. The hint of lemon adds a zesty brightness that cuts through the sweetness, preventing it from being overpowering. The sanding sugar adds a delightful crunch and a touch of elegance, making these cookies perfect for sharing (although I won't lie, I often struggle to share them!).
These cookies aren’t just for special occasions; they're the perfect little pick-me-up after a long day. The aroma alone is enough to lift your spirits, and the taste? Oh, the taste! It's pure bliss in every bite. They’re so good, in fact, that they rarely last longer than a day in my house. But don't worry if you find yourself with leftovers. They freeze beautifully and, in my opinion, are even better the next day. It's like having a little piece of sunshine waiting for you in the freezer, ready to brighten any day.
Beyond their deliciousness, these cookies are also incredibly versatile. You can easily adjust the sweetness to your preference, add other fruits, or even experiment with different types of sugar. Feel free to get creative and make them your own! I've found that using fresh, high-quality strawberries is key to achieving the best flavor. If you don't have fresh strawberries, frozen ones can work in a pinch, but make sure they're fully thawed and drained before using them. This ensures that your cookies don't become soggy.
Making these cookies has become a little ritual for me, a moment of calm amidst the chaos of daily life. The simple act of mixing the ingredients, shaping the dough, and watching them bake brings a sense of satisfaction that’s hard to describe. It's a reminder that even in the midst of a busy schedule, there’s always time to create something delicious and share it with those you love. So, go ahead and try these cookies. They're more than just a dessert; they're a little piece of happiness baked into every bite. And trust me, you won't regret it. Perhaps you'll even find a new cherished ritual in the simple pleasure of baking them. They're a perfect addition to any afternoon tea or a delightful treat after dinner. The compliments alone make this recipe worthwhile!
The ease of the recipe means I often make a double batch, freezing half for later. This is particularly helpful when unexpected guests arrive, or when my family needs a quick and satisfying sweet treat. Whether you’re a seasoned baker or a complete beginner, these Strawberry Shortcake Cookies are a guaranteed success. They’re easy to follow, require minimal ingredients, and the results are undeniably delicious. So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare for a delightful baking experience.
Pro-tip: For an extra special touch, try using a vanilla bean extract instead of regular vanilla extract. The subtle notes of vanilla enhance the sweetness of the strawberries beautifully. Also, don't be afraid to experiment with different types of sanding sugar—colored sanding sugars can add a festive touch to your cookies!
