Strawberry Shortcake Cookies

$To make these tasty cookies, you need a few simple ingredients: - 1 cup fresh strawberries, diced - 1/2 cup granulated sugar, divided - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1/3 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon fresh lemon juice These ingredients work together to create a soft and sweet cookie that highlights the fresh strawberries. Here are the tools you will need for this recipe: - Mixing bowls - Electric mixer - Whisk - Spatula - Baking sheet - Parchment paper - Cookie scoop or two tablespoons - Small bowl for the glaze These tools will help you mix, bake, and glaze the cookies easily. To make your cookies even more special, consider these garnishes: - Whole strawberries for decoration - A light dusting of powdered sugar - Serve on a colorful plate for a fun look These small touches can make your cookies look even more appealing on the table! {{ingredient_image_2}} Start by washing your fresh strawberries. Dice them into small pieces. In a small bowl, mix the diced strawberries with 2 tablespoons of granulated sugar. Stir gently to coat the strawberries. Set the bowl aside for 15-20 minutes. This process is called maceration. It helps soften the strawberries and draws out their sweet juices. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In a large mixing bowl, beat 1/2 cup of softened butter with 1/4 cup of granulated sugar. Mix until light and fluffy, about 2-3 minutes. Add in 1 large egg and 1 teaspoon of vanilla extract. Mix well. Gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Carefully fold in the macerated strawberries and their juices. Use a cookie scoop or two tablespoons to drop mounds of dough onto the prepared baking sheet. Space them about 2 inches apart. Bake for 12-15 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. While the cookies cool, prepare the lemon glaze. In a small bowl, mix together 1/2 cup of powdered sugar, 1/3 cup of heavy cream, and 1 teaspoon of fresh lemon juice. Whisk until smooth and free of lumps. Adjust the glaze's thickness by adding more cream for a thinner glaze or more powdered sugar for a thicker glaze. Once the cookies are cool, drizzle the lemon glaze generously over each cookie. This adds a sweet and tangy finish that makes them even more delightful. To get the best texture for your cookies, cream the butter and sugar well. Beat them until they are light and fluffy. This step helps aerate the dough, making it soft. Use room temperature butter for easier mixing. Ensure you mix in the dry ingredients gently. Overmixing can lead to tough cookies. One common mistake is skipping the maceration of strawberries. This step draws out juices that enhance flavor. Avoid using cold butter as it won’t blend well. Also, don’t pack the flour tightly when measuring. This can make your cookies dry. Lastly, keep an eye on the baking time. Remove cookies when the edges are lightly golden. Always wash and dry your strawberries before using. Dice them into small, even pieces for best results. Macerate them properly by mixing with sugar. This step releases juices that mix well in the dough. Use fresh strawberries for the best flavor. They add a vibrant color and sweetness to your cookies. Pro Tips Use Fresh Strawberries: Always opt for fresh, ripe strawberries for the best flavor. Frozen strawberries can alter the texture of the cookies. Maceration is Key: Allowing the strawberries to macerate in sugar not only enhances their sweetness but also prevents excess moisture from making the cookies soggy. Don’t Overmix: When combining wet and dry ingredients, mix until just incorporated. Overmixing can lead to tough cookies. Customize the Glaze: Feel free to experiment with different citrus juices, like lime or orange, in the glaze for a unique twist on flavor. {{image_4}} You can make gluten-free strawberry shortcake cookies easily. Just swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for the best texture. Follow the same steps in the recipe. Your cookies will still taste great and have a nice texture. If you love chocolate, add a chocolate drizzle! After the cookies cool, melt some chocolate. Use a microwave or a double boiler. Drizzle the melted chocolate over the cookies with a spoon. This adds a rich layer to the sweet strawberry flavor. It’s a fun twist that everyone will enjoy. You can change the fruit in your cookies. Try blueberries, raspberries, or peaches instead of strawberries. Just chop the fruit to a similar size. Each fruit brings its own taste. You can also add spices like cinnamon or nutmeg for extra flavor. This keeps your cookies fresh and exciting every time you bake! To keep your strawberry shortcake cookies fresh, store them in an airtight container. Make sure to layer parchment paper between the cookies if stacking. This helps prevent them from sticking together. Keep the container at room temperature for up to three days. If you live in a humid area, the fridge is a better option. Freezing is a great way to save your cookies for later. Allow the cookies to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. When you're ready to enjoy your cookies again, reheating is simple. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and warm them for about 5-7 minutes. This will revive their soft texture. You can also use a microwave. Heat each cookie for about 10-15 seconds, but be careful not to overcook them. Enjoy the fresh taste once more! To make these cookies vegan, swap the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. Use vegan butter instead of unsalted butter. For cream, use coconut cream or almond milk as a substitute. This keeps the cookies soft and tasty. Yes, you can use frozen strawberries. Thaw them first and drain extra juice, so the dough doesn't get too wet. Chop them into small pieces before adding them to the cookie mix. This will still give you that sweet strawberry flavor. These cookies pair well with whipped cream or vanilla ice cream. You can also serve them with fresh fruit or a scoop of yogurt for a light dessert. Try a cup of tea or coffee for a cozy treat. Strawberry shortcake cookies last about 3-5 days in an airtight container. Keep them at room temperature for the best texture. If you want to store them longer, freeze them. They can last up to 3 months in the freezer. Just thaw them before serving. Strawberry shortcake cookies are a delightful treat that you can easily make at home. With fresh strawberries, a tasty lemon glaze, and fun variations, you can customize them to your liking. Remember to follow the tips for the best cookie texture and avoid common mistakes. Store them properly to enjoy later, or try freezing for future treats. These cookies bring joy to any occasion, and now you have the know-how to make them. Enjoy every bite and share your delicious results!$

Delicious cookies infused with fresh strawberries and topped with a tangy lemon glaze.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup fresh strawberries, diced
1 cup granulated sugar, divided
1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
1 large egg
1 teaspoon vanilla extract
0.33 cup heavy cream
0.5 cup powdered sugar
1 teaspoon fresh lemon juice

Instructions

In a small bowl, combine the diced strawberries with 2 tablespoons of granulated sugar. Stir gently to coat the strawberries in sugar, then set the bowl aside for 15-20 minutes.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter with the remaining 1/4 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract to the butter and sugar mixture until well combined. Gradually add the dry ingredient mixture, mixing gently until incorporated.
Fold in the macerated strawberries along with their juices into the cookie dough using a spatula.
Using a cookie scoop or two tablespoons, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
In a small bowl, whisk together the powdered sugar, heavy cream, and fresh lemon juice until smooth. Adjust thickness as desired.
Once the cookies have cooled, drizzle the lemon glaze generously over each cookie.

Notes

Arrange the cookies on a vibrant colored plate for an eye-catching display. Garnish with whole strawberries and a sprinkle of powdered sugar for an extra touch of elegance.

Keyword baking, cookies, dessert, strawberries