Description
Deliciously soft and fruity cookies that capture the essence of strawberry shortcake in every bite.
Ingredients
Scale
For the Crust:
- 1 cup fresh strawberries, diced
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Beat in softened butter until the mixture resembles coarse crumbs. Add egg, vanilla extract, and heavy cream, mixing until dough forms.
- Gently fold in diced strawberries until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Sprinkle with turbinado sugar.
- Bake for 12-15 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.