Description
Delightful strawberry shortcake cookies that capture the essence of classic strawberry shortcake with a tender, buttery cookie base studded with fresh strawberries, finished with a dusting of powdered sugar. Perfect for a sweet treat or dessert, these cookies offer a delicious, fruity twist on traditional shortcakes in bite-sized form.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar (divided)
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
Produce
- 1 cup (about 150 g) fresh strawberries, hulled and diced
For Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and half of the granulated sugar to combine the dry components thoroughly.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter with the remaining granulated sugar until the mixture is light, fluffy, and creamy, ensuring a smooth texture for the cookie dough.
- Add Cream and Vanilla: Incorporate the heavy cream and vanilla extract into the butter and sugar mixture, blending until fully combined to add moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined to avoid overworking the dough which could toughen the cookies.
- Fold in Strawberries: Gently fold the diced strawberries into the dough, carefully mixing to distribute the fruit evenly without breaking them.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 12-15 minutes until the edges turn lightly golden brown, indicating they are cooked through and slightly crisp on the outside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set perfectly.
- Dust with Powdered Sugar: Before serving, dust the cooled cookies generously with powdered sugar for a sweet, decorative finish.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the dough as it can make the cookies tough.
- For extra flavor, try adding a pinch of cinnamon or lemon zest to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- To keep strawberries from making the dough too wet, fold them in gently right before baking.
