Description
Delight in these luscious Strawberry Shortcake Cookies, featuring tender, buttery dough studded with fresh strawberries and topped with a sprinkle of crunchy turbinado sugar. Perfectly soft and golden-baked, these cookies offer all the charm of classic strawberry shortcake in an easy-to-make cookie form, ideal for a sweet snack or dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Butter and Sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
Wet Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit and Toppings
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk them together thoroughly to evenly distribute the leavening agents and salt.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Prepare Wet Mixture: In a separate small bowl, whisk together granulated sugar, egg, vanilla extract, and buttermilk until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined to avoid overmixing, which can make the cookies tough.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the dough ensuring even distribution without breaking them up too much.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle, taking care not to overwork the dough.
- Cut the Cookies: Use a round biscuit or cookie cutter to cut out cookies by pressing straight down without twisting to maintain their shape.
- Arrange and Prepare for Baking: Place the cut cookies onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Add Toppings: Brush the tops of each cookie with heavy cream and sprinkle with turbinado sugar for a beautifully golden and sweet crust.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the cookie edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Serve your strawberry shortcake cookies fresh and enjoy the delicious balance of buttery, tender dough with sweet strawberry bursts.
Notes
- Use cold butter to achieve a tender, flaky texture in the cookies.
- Handle the dough gently and avoid overmixing to prevent tough cookies.
- Fresh strawberries add the best flavor; if unavailable, frozen can be used but thaw and drain excess moisture before adding.
- Turbinado sugar on top adds a lovely crunch and sparkle but can be substituted with sanding sugar or coarse sugar.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
