Description
These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, featuring tender, buttery cookies studded with fresh strawberries and a crunchy turbinado sugar topping. Perfect for a sweet snack or a charming addition to teatime, they offer the nostalgic flavors of strawberry shortcake in a portable cookie form.
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
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh strawberries, chopped
Topping
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients and work it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, large egg, vanilla extract, and buttermilk together until smooth and fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined, avoiding overmixing.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the dough, distributing them evenly without breaking them down.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Cut out Cookies: Use a round biscuit or cookie cutter to press out cookies from the dough, pressing straight down without twisting.
- Prepare for Baking: Place the cut cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Add Toppings: Brush the tops of the cookies with heavy cream and sprinkle each with turbinado sugar for a crisp, sweet finish.
- Bake: Bake the cookies in the preheated oven for 18-22 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these delightful strawberry shortcake cookies fresh as a sweet treat or dessert.
Notes
- Ensure the butter is cold to get the best crumbly texture.
- Do not overmix the dough to keep the cookies tender.
- Fresh strawberries should be chopped but not pureed to maintain texture.
- For a dairy-free version, substitute butter, buttermilk, and cream with appropriate plant-based alternatives.
- Store cookies in an airtight container at room temperature for up to 3 days.
