I made these cookies around this time last year, and I've pretty much been thinking about them ever since. So now with the abundance of strawberries, I had plenty to use towards these little treats. These are really tasty cookies, though Joey and I both think they have the texture closer to that of a muffin or a scone. They are light and fluffy, with slightly crisp outside. And they are dangerous. Being a two-bite cookie, its hard to resist popping one after another into your mouth!
Strawberry Shortcake Cookies
Martha Stewart Living, June 2009
makes about 3 dozen cookies
- 12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
- 1-2 teaspoons freshly squeezed lemon juice
- 1/2 cup plus 2 Tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- coarse sugar, for sprinkling
Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.
Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.
Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.
