Strawberry Shortcake Cookies

strawberry shortcake cookies

 

I cannot tell you how often I am asked to make these cookies—they’re pretty phenomenal, especially in the summertime.  My boyfriend’s mother cannot have sugar, so I’ve made these with Splenda and they are equally as good!  It’s hard to tell if they’re cooked enough or not, because the texture of these cookies are so moist!  Just make sure they’re golden brown on the bottom of the cookie, and they’ll be perfect.

YIELD: about 3 dozen

TIME: 1 hour

INGREDIENTS
12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
1-2 teaspoons freshly squeezed lemon juice
1/2 cup plus 2 Tablespoons granulated sugar (subsitute for Splenda if you want them sugar-free!)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
2/3 cup heavy cream
coarse sugar, for sprinkling
wax paper

DIRECTIONS
Preheat the oven to 375.  Line 2 baking sheets with parchment paper.  Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.  Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.  You can also use your fingers.  Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.  Drop dough onto cookie sheets lined with wax paper with your hands.  Sprinkle with coarse sugar and bake for about 15 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.

Hope y’all enjoy!

xoxo, Sara

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