Strawberry Shortcake Cookies

I can’t believe a week of strawberries is coming to an end. It went so fast and I’m sad to see it ending. I hope that I have given you some ideas of how to use up those strawberries while they’re ripe and delicious.

For the final recipe, I bring you a Martha Stewart recipe that is sure to impress. These cookies really do have the texture and flavor of a strawberry shortcake the day they’re baked. The next day there were a bit softer, but still delicious.


Hubby took these to work with great reviews. Everyone enjoyed them. I think one of his coworkers had 6 of them!!


I will definitely be making these little guys again. The batter came together really easily and the long baking time was kind of nice since I was doing other chores around the house when I baked these.


One Year Ago: Blondies

Check out my entire week of Strawberry recipes here.

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Strawberry Shortcake Cookies

Yield: 3 dozen

Ingredients:

2 cups strawberries, hulled and cut into 1/4-inch dice
1 tsp fresh lemon juice
9 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions:

Preheat oven to 375 degrees. 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 dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Recipe from Martha Stewart

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9 Responses to “Rhubarb Raspberry Jam”

  1. #
    1
    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    2
    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

  3. #
    3
    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

  4. #
    4
    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

  5. #
    5
    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!

  6. #
    6
    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

  7. #
    7
    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

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    8
    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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