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Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are a delightful bite-sized treat that encapsulates the nostalgia of spring and summer gatherings, offering a perfect blend of textures and fresh strawberry flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup high-fat butter, softened Using European-style butter enhances richness.
  • 1 cup granulated sugar For sweetness.
  • 2 cups all-purpose flour Main structure ingredient.
  • 1/2 cup heavy cream Add for a tender crumb.
  • 1 tbsp vanilla bean paste Adds depth of flavor.
  • 1 tsp baking powder Leavening agent.
  • 1/4 tsp salt Enhances flavor.
  • 1 cup fresh strawberries, diced and blotted Ensure moisture control for the dough.
For the Glaze
  • 1 cup powdered sugar For sweetness in the glaze.
  • 2 tbsp heavy cream To liquidify the glaze.
  • 1 tsp vanilla bean paste Gives an aromatic finish.
  • pinch salt Optional, to balance sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened high-fat butter and granulated sugar until light and fluffy.
  3. Add the heavy cream and vanilla bean paste, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Carefully fold in the blotted and diced strawberries without overmixing.
Baking
  1. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
  1. In a small bowl, mix together the powdered sugar, heavy cream, vanilla bean paste, and pinch of salt until smooth.
  2. Drizzle the glaze over the cooled cookies.

Notes

To store, layer the cookies with parchment paper to avoid sticking. Best kept in the refrigerator in an airtight container. Dough can be frozen for later baking.