Strawberry Shortcake Cookies: A Delicious Twist on a Classic Dessert

Strawberry Shortcake Cookies are a delightful twist on the classic dessert that many of us cherish. Imagine biting into a soft, buttery cookie infused with the sweet, juicy flavor of fresh strawberries, all while enjoying the light, fluffy texture reminiscent of traditional shortcake. This recipe not only brings a burst of summer to your kitchen but also pays homage to the beloved strawberry shortcake that has graced our tables for generations.

People adore Strawberry Shortcake Cookies for their perfect balance of sweetness and creaminess, making them an irresistible treat for any occasion. Whether you’re hosting a summer picnic or simply indulging in a sweet snack at home, these cookies are incredibly convenient to make and are sure to impress your family and friends. Join me as we explore the delightful world of Strawberry Shortcake Cookies, where every bite is a celebration of flavor and nostalgia!

Ingredients:

• 1 cup fresh strawberries, hulled and diced
• 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Additional strawberries for garnish (optional)

Preparing the Strawberries

1. Start by washing the fresh strawberries under cold water. Make sure to remove any dirt or debris. 2. Once clean, hull the strawberries by removing the green tops and slicing off the white part at the top. 3. Dice the strawberries into small pieces, about 1/4 inch in size. This will help them distribute evenly throughout the cookies. 4. In a small bowl, combine the diced strawberries with 1 tablespoon of granulated sugar. Toss them gently to coat. Let them sit for about 10-15 minutes. This will help release their juices and enhance their sweetness.

Preparing the Cookie Dough

5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier. 6. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later. 7. In a large mixing bowl, cream together the softened unsalted butter and 3/4 cup of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. 8. Add in the large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until well combined. 9. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. 10. Gently fold in the macerated strawberries (with their juices) into the cookie dough using a spatula. Make sure the strawberries are evenly distributed throughout the dough.

Shaping and Baking the Cookies

11. Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten them slightly with the back of a spoon if you prefer a more uniform shape. 12. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool. 13. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Frosting

14. While the cookies are cooling, it’s time to make the frosting. In a medium bowl, combine 1/2 cup of heavy cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. 15. Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form. This should take about 3-5 minutes. Be careful not to overwhip, as it can turn into butter. 16. Once the cookies are completely cooled, you can frost them. Use a piping bag or a spatula to spread a generous amount of whipped frosting on top of each cookie.

Assembling the Strawberry Shortcake Cookies

17. If you want to take your cookies to the next level, you can add a few extra diced strawberries on top of the frosting for a beautiful presentation. 18. For an added touch, you can dust the cookies with a little extra powdered sugar before serving. This gives them a lovely, finished look. 19. Serve the strawberry shortcake cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh but can be kept for a little while longer.

Tips for Success

20. Make sure your butter is softened to room temperature for easy creaming with the sugar. If you forget to take it out in advance, you can cut it into small pieces and microwave it for about 10 seconds to soften it slightly. 21. If

Conclusion:

In conclusion, these Strawberry Shortcake Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly captures the essence of summer. With their soft, buttery texture and bursts of fresh strawberry flavor, they are sure to become a favorite in your household. The combination of sweet strawberries and rich creaminess makes these cookies not just a dessert, but a celebration of seasonal goodness. For serving suggestions, I recommend pairing these cookies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. You can also experiment with variations by adding a sprinkle of lemon zest for a refreshing twist or swapping out strawberries for other berries like blueberries or raspberries, creating a delightful mixed berry shortcake cookie. I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re baking for a special occasion or just treating yourself, these Strawberry Shortcake Cookies are sure to impress. Don’t forget to snap a picture and tag me when you do! I can’t wait to see how your cookies turn out. Happy baking! Print