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


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


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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6 Responses to “Raspberry Chipotle Black Bean Dip”

  1. #
    Ashley @ My Midwest Table — January 28, 2014 at 10:21 am

    Woohoo! So excited to see this dip today. Definitely reminds me of the great few years we lived in The Little Apple. This dip is always a hit with everyone. So glad you shared it!

    • beantownbaker — January 28th, 2014 @ 1:05 pm

      I’ve never had it in the restaurant, but it looked too good and unique to pass up.

  2. #
    Liz — January 29, 2014 at 2:16 pm

    Thank you for the nice recipe. Have a great Wednesday!

  3. #
    Nutmeg Nanny — February 4, 2014 at 3:40 pm

    This dip looks fantastic 🙂 would go very quickly in my house.

  4. #
    Shannon — February 8, 2014 at 7:55 am

    oh wow- this is such a unique way to use that jam! love it 🙂

    • beantownbaker — February 8th, 2014 @ 11:57 am

      It was really good. I’m trying to come up with other ways to use it. It’s REALLY good on cheese or in a grilled cheese too.

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