Strawberry Shortcake Cookies

strawberriesStrawberries are definitely one of my favorite fruits. They’re juicy, summery, delicious and healthy – they even have antioxidants to help fight cancer.

I also love strawberry ice cream, cake, yogurt, drinks, candy, etc. – basically anything strawberry. Let’s not forget simple chocolate-covered strawberries. The other day, I stumbled across a recipe online for strawberry shortcake cookies. The only strawberry cookies that I can remember eating are Pepperidge Farm’s strawberry thumbprint cookies (formerly called verona cookies) (*mental note: add this to my baking bucket list*). I was definitely intrigued by the idea of shortcake and cookie in a single form together, and decided to bake them last weekend. These are soft cookies with a slightly hard exterior, similar to scones. The best part is, of course, the strawberry chunks.

 

strawberry shortcake cookies

Strawberry Shortcake recipe (yields 36 cookies):

Ingredients:

  • 12 ounces of strawberries, hulled and cut into 1/4-inch pieces (about 1.5 cups)
  • 2 teaspoons fresh lemon juice (1/2 or 1 lemon will do)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • coarse sugar, for sprinkling over the cookies

 

Directions:

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. In a small bowl, stir together strawberries, lemon juice, and 2 tablespoons sugar; set aside.
  3. In a large bowl, whisk together the lemon zest and 1/2 cup sugar.
  4. Add flour, baking powder, and salt to zest/sugar mixture. Whisk to combine. Add butter pieces into flour mixture until you have coarse crumbs. Add cream to the bowl and stir until the dough starts to come together. Gently add strawberry mixture.
  5. Form 1.5 tablespoons of cookie dough balls and set on tray, evenly spaced apart. Sprinkle with coarse sugar. Bake for 10-15 minutes until the cookies are golden brown. Transfer to wire racks.

 

Jamie’s tips for this recipe:

  • If you leave the strawberry mixture out for too long, it will start to liquify; drain the liquid before mixing it with the rest of the ingredients.
  • The cookie dough may feel a little moist – this is OK.
  • Only bake these cookies the day that you’re serving them. They were definitely soggy the next day.
  • Feel free to turn this into a classic strawberry shortcake dessert by adding a scoop of vanilla ice cream and some whipped cream.

 

ss cookies

 

Summer will be here before we know it, and that’s when strawberries are in season. Pick some at your local strawberry farm and give this recipe a try!

About Jamie

Hi! My name is Jamie and I am a Boston native, amateur baker, food nerd, macaron addict, globetrotter, and fitness enthusiast. Currently, I manage grants at Dana-Farber Cancer Institute in Boston, MA. I'll be blogging every Friday about my baking endeavors, food interests and travel, restaurant reviews, and reports on the latest food trends.

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