Strawberry Shortcake Cookies
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strawberries, hulled and cut into 1/4-inch dice (approximately 1 cup)
fresh lemon juice
plus 1 1/2 teaspoons granulated sugar
cold unsalted butter, cut into small pieces
red sanding sugar, for sprinkling
How to Make Strawberry Shortcake Cookies
1Preheat oven to 375 degrees.
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.
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About Strawberry Shortcake Cookies