Strawberry Shortcake Cookies
- 6 oz
- strawberries, hulled and cut into 1/4-inch dice (approximately 1 cup)
- 1/2 tsp
- fresh lemon juice
- 1/4 c
- plus 1 1/2 teaspoons granulated sugar
- 1 c
- all purpose flour
- 1 tsp
- baking powder
- 1/4 tsp
- 3 Tbsp
- cold unsalted butter, cut into small pieces
- 1/3 c
- heavy cream
- red sanding sugar, for sprinkling
Combine strawberries, lemon juice, and 1 tablespoon granulated sugar.
Whisk together flour, baking powder, salt, and remaining 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.