Description
A delightful treat that combines the classic flavors of strawberry shortcake into a fun, bite-sized cookie form.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Fresh strawberries: 1 cup, hulled and diced (about 150 g)
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (113 g), softened
- Heavy cream: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Powdered sugar: For dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the softened unsalted butter and remaining granulated sugar until light and fluffy.
- Add the heavy cream and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Gently fold in the sugared strawberries.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Overmixing the dough can lead to tough cookies.
- Use softened butter and room temperature ingredients for a smooth dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate or freeze the cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: strawberry shortcake cookies, dessert, baking, cookies, strawberries