Description

These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, combining buttery shortcake with juicy strawberries in a soft, tender cookie form.

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold and cubed
2/3 cup heavy cream
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1 tbsp sugar (for tossing strawberries)
Coarse sugar (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, toss chopped strawberries with 1 tablespoon of sugar. Set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in heavy cream and vanilla extract until just combined. Do not overmix.
Gently fold in the sugared strawberries.
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle tops with coarse sugar if desired.
Bake for 18–20 minutes, or until edges are golden brown.
Allow to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use very cold butter to achieve the best texture.
Don’t overwork the dough to keep cookies tender.
Best enjoyed the same day as baked for optimal freshness.