Strawberry-Shortcake Cookies

Name: Strawberry-Shortcake Cookies
Ingredients: 12 ounces strawberries, hulled and cut into ¼-inch dice (2 cups); 1 teaspoon fresh lemon juice; 0.5 cup plus 1 tablespoon granulated sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon coarse salt; 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces; 0.667 cup heavy cream; Sanding sugar, for sprinkling

3.1

(390)

48 Reviews

By

Martha Stewart Editors

Updated on February 10, 2021

Yield:

3 dozen

These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.

Ingredients

12 ounces strawberries, hulled and cut into ¼-inch dice (2 cups)
1 teaspoon fresh lemon juice
½ cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
⅔ cup heavy cream
Sanding sugar, for sprinkling

Directions

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.
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.