Description
Enjoy these delightful Strawberry Shortcake Cookies, featuring soft, buttery cookies packed with fresh strawberries and topped with a light whipped frosting. Perfect for any occasion, they capture the sweet essence of summer in every bite.
Ingredients
Scale
- 1 cup fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar (for strawberries)
- 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 (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Additional strawberries for garnish (optional)
Instructions
- Wash the fresh strawberries under cold water to remove any dirt or debris.
- Hull the strawberries by removing the green tops and slicing off the white part at the top.
- Dice the strawberries into small pieces, about 1/4 inch in size.
- In a small bowl, combine the diced strawberries with 1 tablespoon of granulated sugar. Toss gently to coat and let sit for about 10-15 minutes to release their juices.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 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 until light and fluffy (about 2-3 minutes).
- Add in the egg and 1 teaspoon of vanilla extract, beating until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the macerated strawberries (with their juices) into the cookie dough using a spatula.
- Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly if desired.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, combine 1/2 cup of heavy cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract.
- Whip the cream mixture on medium-high speed until soft peaks form (about 3-5 minutes). Avoid overwhipping.
- Once the cookies are completely cooled, frost them using a piping bag or spatula.
- Optionally, add extra diced strawberries on top of the frosting for garnish.
- Dust with additional powdered sugar before serving if desired.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure butter is softened to room temperature for easy creaming. If needed, cut into small pieces and microwave for about 10 seconds to soften.
- These cookies are best enjoyed fresh but can be stored for a few days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes