Easy Strawberry Shortcake Cookies
T hese delicious strawberry shortcake cookies are brought to you courtesy of the Cookie Carnival, a group of cookie loving food bloggers I began baking with in April.
This strawberry shortcake cookies recipe comes from Martha Stewart and is properly named since it produces homemade cookies that taste just like little strawberry shortcakes!
They are more like bite-sized strawberry scones—soft and cake like—than cookies, but I loved them and think they would be perfect as part of an afternoon tea party.
When you read the recipe you’ll see that you make them just as you would scones or biscuits - combining the flour with butter until the mixture takes on a crumb like texture,
and then stirring in cream until the dough comes together.
Once you stir in the strawberries don’t be surprised if your dough takes on a pink hue!
I divided the recipe in half, which made 18 cookies.
If you like strawberry shortcake and/or cake like cookies, give these delicious home baked Strawberry Shortcake Cookies a try the next time you are looking for a fun and easy recipe calling for fresh strawberries.
The recipe calls for sanding sugar, a coarse sugar that produces a sparkly effect when sprinkled on top of baked goods.
You can find MARTHA STEWART’s Sanding Sugar
at stores carrying cake decorating supplies or online. You can sprinkle regular granulated sugar on instead, but your cookies won’t be quite as pretty!
Easy Strawberry Shortcake Cookies Recipe (half batch)
This makes about 18 cookies. Here are the amounts for a full batch of strawberry shortcake cookies so you don’t have to do the math!
6 ounces strawberries, hulled and cut into 1/4-inch dice (1cup)
1/2 teaspoon fresh lemon juice
1/4 cup plus 1 tablespoon granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside. In a small bowl, combine strawberries, lemon juice, and 1 tablespoon granulated sugar; set aside.
In a large bowl, whisk together flour, baking powder, salt, and remaining 1/4 cup of granulated sugar. Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs. Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using. Bake until golden brown, 24 to 25 minutes. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.
This recipe makes about 1 1/2 dozen Strawberry Shortcake Cookies.
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Easy Strawberry Shortcake Cookies
T hese delicious strawberry shortcake cookies are brought to you courtesy of the Cookie Carnival, a group of cookie loving food bloggers I began baking with in April.
This strawberry shortcake cookies recipe comes from Martha Stewart and is properly named since it produces homemade cookies that taste just like little strawberry shortcakes!
They are more like bite-sized strawberry scones—soft and cake like—than cookies, but I loved them and think they would be perfect as part of an afternoon tea party.
When you read the recipe you’ll see that you make them just as you would scones or biscuits - combining the flour with butter until the mixture takes on a crumb like texture,
and then stirring in cream until the dough comes together.
Once you stir in the strawberries don’t be surprised if your dough takes on a pink hue!
I divided the recipe in half, which made 18 cookies.
If you like strawberry shortcake and/or cake like cookies, give these delicious home baked Strawberry Shortcake Cookies a try the next time you are looking for a fun and easy recipe calling for fresh strawberries.
The recipe calls for sanding sugar, a coarse sugar that produces a sparkly effect when sprinkled on top of baked goods.
You can find MARTHA STEWART’s Sanding Sugar
at stores carrying cake decorating supplies or online. You can sprinkle regular granulated sugar on instead, but your cookies won’t be quite as pretty!
Easy Strawberry Shortcake Cookies Recipe (half batch)
This makes about 18 cookies. Here are the amounts for a full batch of strawberry shortcake cookies so you don’t have to do the math!
6 ounces strawberries, hulled and cut into 1/4-inch dice (1cup)
1/2 teaspoon fresh lemon juice
1/4 cup plus 1 tablespoon granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside. In a small bowl, combine strawberries, lemon juice, and 1 tablespoon granulated sugar; set aside.
In a large bowl, whisk together flour, baking powder, salt, and remaining 1/4 cup of granulated sugar. Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs. Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using. Bake until golden brown, 24 to 25 minutes. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.
This recipe makes about 1 1/2 dozen Strawberry Shortcake Cookies.
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