Strawberry Shortcake Cookies
If you like strawberry shortcake, you will love these cookies!
- 2 cups diced fresh strawberries
- 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
- 6 tablespoons cold unsalted butter cut into small pieces
- 2/3 cup heavy cream
- Turbinado sugar for sprinkling
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
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 cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.
Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 68mg | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 7.2mg | Calcium: 23mg | Iron: 0.6mg