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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies
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These strawberry shortcake cookies capture the essence of the classic dessert in a tender, buttery cookie form. Fresh strawberries are macerated and folded into a cream biscuit dough, resulting in a soft, scone-like crumb with pockets of sweet, jammy fruit and a crisp, sanding-sugar crust.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and finely diced (about 5 oz / 140g)
  • 1 tbsp granulated sugar, plus 1/3 cup (67g) for dough
  • 1 1/4 cups all-purpose flour (5.6 oz / 159g)
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup heavy cream (4 oz / 118ml), plus 1 tbsp for brushing
  • 1 tsp vanilla extract
  • 1 tbsp sanding sugar (or coarse turbinado sugar), for topping

Instructions

  1. Preheat oven to 350°F / 177°C. Line a half-sheet pan with parchment paper. In a small bowl, toss the diced strawberries with 1 tablespoon granulated sugar. Set aside for 10 minutes to macerate, allowing the berries to release their juices and soften without turning mushy.
  2. In a large bowl, whisk together the all-purpose flour, remaining 1/3 cup granulated sugar, baking powder, and kosher salt. Ensure the baking powder is evenly distributed so the cookies rise uniformly.
  3. In a separate small bowl, combine 1/2 cup heavy cream and vanilla extract. Stir to blend. Pour the cream mixture into the dry ingredients and use a rubber spatula to fold until a shaggy dough forms. Do not overmix; stop as soon as no dry flour remains to keep the cookies tender.
  4. Gently fold the macerated strawberries into the dough along with any accumulated juices. Use only a few strokes — the dough will be soft and slightly sticky. If the dough feels too wet, let it rest 1 minute for the flour to absorb excess moisture.
  5. Using a 1.5-tablespoon cookie scoop (or two spoons), portion 8 leveled mounds of dough onto the prepared pan, spacing each 2 inches apart. The dough will be rough and craggy — do not smooth or roll into balls, as craggy edges create a crisper texture.
  6. Lightly brush the top of each dough mound with the remaining 1 tablespoon heavy cream using a pastry brush. Sprinkle each generously with sanding sugar, about 1/4 teaspoon per cookie, pressing lightly to adhere. The sugar coating creates a sparkling, crunchy crust.
  7. Bake the cookies on the center rack at 350°F / 177°C for 13 to 15 minutes, rotating the pan halfway through, until the edges are golden and the tops are just set but still pale. A toothpick inserted near the center should come out with a few moist crumbs — do not overbake or the cookies will become dry.
  8. Let the cookies cool on the pan for 3 minutes. The cookies are very tender when warm; cooling on the pan allows them to set without breaking. Transfer to a wire rack to cool completely, about 15 minutes. The strawberry juices will create soft, jammy pockets in the tender biscuit base.

Notes

Store leftover cookies in an airtight container at room temperature for up to 2 days; the strawberry moisture will soften the cookies over time. To re-crisp, warm in a 300°F / 149°C oven for 3 to 4 minutes. These cookies are not suitable for freezing because fresh strawberry texture degrades upon thawing, resulting in a soggy cookie.

Nutrition

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Find it online: https://inagartencooks.com/strawberry-shortcake-cookies/