A plethora of strawberries found its way into my fridge, and they needed to be used quickly. I thought about making jam, but strawberry jam didn’t seem too exciting. I could make more strawberry frosting and freeze it, but I wanted to try something new. These cookies are from this month’s Martha Stewart Living. I found this recipe on a blog I hadn’t read before, SliceofSueShe.
The method used to make these cookies creates a light fluffy cookie that is not too sweet. The resulting texture reminded me of a soft scone. The strawberry pieces are tart and sweet. I did not sprinkle them with sugar, but I imagine that adds a nice crunch on top of these soft cookies. A simple drizzle of a vanilla glaze would also be nice.
My only complaint is that they do not keep very well. I made them last night and the leftovers I stored in a tupperware. They were very soggy this afternoon. So, eat them the day you make them!
Strawberries and Cream Cookies
Martha Stewart Living
Makes about 3 dozen
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Makes about 3 dozen
- 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, 15 to 20 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.