Description
Sweet strawberry shortcake cookies blend classic dessert nostalgia with portable cookie charm. Crumbly, buttery biscuits meet fresh strawberry chunks, creating a delightful handheld treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold butter
- 1 cup fresh strawberries
Dairy and Binding:
- 1/2 cup heavy cream
- 1 large egg
- 2 tbsp sour cream
Finishing and Flavor Enhancers:
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper, ensuring a clean, non-stick surface for your delicate cookies.
- In a large mixing bowl, combine flour, granulated sugar, and salt, creating a uniform dry base for the cookie dough.
- Cut cold butter into small cubes and incorporate into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse, crumbly breadcrumbs.
- Whisk together heavy cream, egg, sour cream, and vanilla extract in a separate bowl, blending the wet ingredients into a smooth, creamy mixture.
- Gently fold the liquid ingredients into the flour mixture, stirring until just combined to prevent overworking the dough.
- Carefully dice fresh strawberries into small, uniform pieces, ensuring they are evenly distributed throughout the cookie dough.
- Fold the chopped strawberries into the dough, being careful not to crush the fruit or overmix.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges turn golden brown and the cookies are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cooled, dust the cookies lightly with powdered sugar, creating a delicate, sweet finish.
Notes
- Measure strawberries precisely to prevent excess moisture that could make cookies soggy and compromise texture.
- Freeze chopped strawberries for 15 minutes before adding to dough to maintain their shape and prevent bleeding.
- Use room temperature ingredients except butter, which should remain cold to create flaky, tender cookie consistency.
- Substitute gluten-free flour blend for traditional flour to make these cookies suitable for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg