Strawberry Shortcake Cookies Recipe

Name: Strawberry Shortcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups); 2 teaspoons fresh lemon juice; 1/2 cup plus 2 tablespoons sugar; 2 cups all-purpose flour; 1/4 teaspoon lemon zest; 2 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small pieces; 2/3 cup heavy cream; Coarse sugar, for sprinkling over the cookies

Servings: persons

12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies

1
Preheat oven to 375u00b0F. Line two baking sheets with parchment paper.
2
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
3
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
4
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
5
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups), 2 teaspoons fresh lemon juice, 1/2 cup plus 2 tablespoons sugar, 2 cups all-purpose flour, and more.

Yes, Strawberry Shortcake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Shortcake Cookies

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