Strawberry Shortcake Cookies
Why Make This Recipe
Strawberry Shortcake Cookies are a delightful treat that combines the freshness of strawberries with the comfort of cookies. They embody the essence of summer, making every bite feel like a celebration. These cookies are perfect for gatherings, picnics, or simply enjoying at home with a cup of tea or coffee. The combination of flavors and textures will surely impress your family and friends!
How to Make Strawberry Shortcake Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In another bowl, combine the heavy cream and vanilla extract, then add it to the flour mixture, stirring until just combined.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let them cool on a wire rack.
- For the glaze, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cookies before serving.
How to Serve Strawberry Shortcake Cookies
These cookies are delicious on their own, but you can enhance their flavor by serving them with a scoop of vanilla ice cream or whipped cream. They also make a lovely dessert when paired with fresh strawberries on the side.
How to Store Strawberry Shortcake Cookies
Store your Strawberry Shortcake Cookies in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to three months. Just make sure to thaw them at room temperature before enjoying.
Tips to Make Strawberry Shortcake Cookies
- Use cold butter for the best texture.
- Make sure to chop the strawberries into small pieces for even distribution in the dough.
- Don’t overmix the dough; mix just until combined to keep the cookies light and fluffy.
Variation
You can switch up the flavors by using different fruits like blueberries or raspberries. Additionally, you can add a touch of lemon zest to the dough for a refreshing twist.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to the dough to avoid excess moisture.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance, shape it into balls, and refrigerate it. Just bake when you’re ready!
3. How can I make the glaze thicker?
To make a thicker glaze, simply add less milk or more powdered sugar until you reach your desired consistency.
Strawberry Shortcake Cookies
- Total Time: 33 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies that combine fresh strawberries with a comforting cookie base, perfect for summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In another bowl, combine the heavy cream and vanilla extract, then add it to the flour mixture, stirring until just combined.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let them cool on a wire rack.
- For the glaze, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cookies before serving.
Notes
Serve with a scoop of vanilla ice cream or whipped cream. Store in an airtight container for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
