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Strawberry-Shortcake Cookies

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These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, June 2009

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling

Directions

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, 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.

  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 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.

Reviews Add a comment

  • ronlagace
    24 FEB, 2017
    Far north. I tried the recipe and it was relatively quick and simple. I had to thaw frozen strawberries and they still turned out very good. No burning, no wetness, and 24 minutes worked well. Will see how they taste tomorrow. Would make them again. Really good.
    Reply
  • kvnsgrl
    7 NOV, 2013
    These go soft very fast, but they do taste great.
    Reply
  • Shanilee
    13 AUG, 2013
    I should have read the other reviews first! The picture looks so cute, and they sound good.. However, the strawberries burned a bit in the oven, and later that night became softer & moist on top. They still taste alright, but wouldn't make these again.
    Reply
  • Sara Gaskins
    2 OCT, 2012
    So I tried this recipe, and first off the bake time is WAY too long, i only burned one tray because the other two were insulated baking sheets so they just dont burn thankfully. But even then the recipe itself is gross, the lemon juice made the strawberries gross, that is also probably from them being out of season too. But i was expected a cookie...not a mini shortcake, shouldnt be in the cookie section if it wont be crunchy or cookie like, not cake like. Overall, will not use this again.
    Reply
  • lmh1684
    7 SEP, 2012
    I thought this was delicious recipe! It was pretty easy to make. The only problem I came across was how long the cookies lasted. The recipe says best served right away and that they would only last one day. I made them after work at night and tried some and they were amazing. The next day, they were awful. They got mushy and lost all of their flavor.
    Reply
  • Sandra7824
    6 SEP, 2012
    This was a difficult recipe. What I mean is IF you could get your ingredients to mix properly, this is a great cookie. However, I found it to be runny. The problem was after the strawberries were added. I think next time, I will mix the strawberries last, just before I add them to the dough. Not let it sit and then do the dough. Will I make again? Yes. Did it taste good? Yes, if mixed properly. Appearance? Great.
    Reply
  • marymaryhart
    6 AUG, 2012
    I was very disappointed in this recipe and I've never given a bad review to any Martha recipe. The dough tastes great but the cookie isn't very sweet and is dry. 25 mintues is WAY too long to bake them. After two failed burned batches I found the correct baking time was 16 minutes.
    Reply
  • Lsinc
    2 JUL, 2012
    I have made this recipe several times and it has never failed me! I typically drop the oven temp to 365, but the cookies area always moist, tender and full of strawberries- a family and potluck favorite that I will use for a very long time!
    Reply
  • Justabitofclass
    9 JUN, 2012
    I came across this recipe on Pinterest and thought... Hey! This is a perfect recipe to try out the beautiful strawberries from our Portland's farmers market. After a little shopping this morning, I made it home and went to work. Following this recipe step by step... The end result was extremely disappointing. The dough was too runny and found the baked cookie to be a little to rubbery. Luckily I bought a flat of strawberries this morning... Onto the next.
    Reply
  • Rosiemedia
    26 MAY, 2012
    I want to bake these but the reviews have me a little worried about the outcome. I may try this one instead since it has vanilla and may help with the baking powder taste: http://www.bakedperfection.com/2011/08/strawberry-shortcake-cookies.html
    Reply