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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks so homey and delicious!
RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
I also wonder if you can use fresh cranberries since they are in season!
You could definitely make this with fresh cranberries if you wanted.
How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.
Thanks so much!
Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.