Strawberry season! My absolute FAVORITE. It means blossoms on trees, sandals on feet, and lots of red and sweet strawberry recipes to whip up! These delicious cookies combine all of the best parts of strawberry shortcake in one moist cookie, packed with strawberries. Top with a little whipped cream and you are in strawberry heaven!
Here is how I made them:
Strawberry Shortcake Cookies
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking soda, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Take out a ½ cup amount of the cookie dough and place into a small-medium bowl and mix by hand until combined.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Bake until golden brown, 15 to 20 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. If desired, top with whipped cream and fresh berries.
Recipe adapted from Martha Stewart