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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5 Responses to “Baked Brie with Grape Balsamic Compote”

  1. #
    1
    ErinsFoodFiles — May 15, 2012 at 8:54 pm

    This sounds like a really intriguiing mix of flavors!

  2. #
    2
    Vanessa — April 2, 2013 at 7:23 am

    I made this while we were away over the Easter weekend.
    WOW! What a delicious treat this was. Definitely one to make again some time soon! 🙂

    • beantownbaker — April 4th, 2013 @ 7:14 am

      So glad you enjoyed this! I have made it a couple times in the last year and it’s always a hit.

  3. #
    3
    Melissa — December 29, 2013 at 4:27 pm

    Your trick for pulling the top off the brie is EXACTLY what I was looking for! Thank you!

    • beantownbaker — January 2nd, 2014 @ 1:33 pm

      Glad to help 🙂

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