Strawberries and Cream Cookies

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.

cookie1

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

(Strawberry-Shortcake 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

  1. 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.
  2. 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.