Strawberry Shortcake Cookies Recipe: The Sweetest Bite of Summer
Imagine the delightful combination of buttery shortcake and juicy, sweet strawberries, all packed into a convenient, handheld cookie. That’s exactly what you get with these Strawberry Shortcake Cookies! This recipe transforms the classic summer dessert into an easy-to-make treat that’s perfect for picnics, parties, or simply satisfying a sweet craving. These cookies are soft, tender, and bursting with strawberry flavor. We’ve taken all the best elements of strawberry shortcake – the crumbly biscuit, the whipped cream (in cookie form!), and the macerated strawberries – and reimagined them in a delightful cookie. Get ready to experience a taste of sunshine with every bite!
Why This Recipe Works
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This recipe isn’t just about throwing ingredients together; it’s about carefully balancing flavors and textures to recreate the essence of strawberry shortcake. Here’s why it works:
- Buttery Base: The foundation of these cookies is a rich, buttery dough reminiscent of traditional shortcake. The use of cold butter ensures a tender, crumbly texture.
- Freeze-Dried Strawberries: We use freeze-dried strawberries to infuse the cookies with intense strawberry flavor without adding excess moisture. Blending them into a powder allows them to evenly distribute throughout the dough.
- Cream Cheese Magic: A touch of cream cheese adds a subtle tang and contributes to the cookies’ soft, chewy texture.
- Macerated Strawberry Topping: The macerated strawberry topping mimics the classic strawberry shortcake component. Allowing the strawberries to sit with sugar draws out their natural juices, creating a sweet and flavorful sauce that soaks into the cookie.
- “Whipped Cream” Frosting: The light and airy frosting mimics whipped cream, completing the strawberry shortcake experience. A touch of vanilla extract enhances the overall flavor profile.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 4 ounces cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, blended into a powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Macerated Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Macerated Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently stir to combine. Cover and refrigerate for at least 30 minutes, or up to 2 hours, stirring occasionally. This will allow the strawberries to release their juices and create a delicious syrup.
- Make the Cookie Dough: In a large bowl, cream together the cold butter, granulated sugar, and powdered sugar until light and fluffy. This may take a few minutes, especially with cold butter.
- Add the softened cream cheese and beat until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This will help prevent the cookies from spreading too much during baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will still appear soft.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Stir in the vanilla extract.
- Assemble the Cookies: Once the cookies are completely cool, frost each cookie with the prepared frosting.
- Spoon the macerated strawberries and their juices over the frosting.
- Serve immediately or chill for later. Enjoy!
Tips for Success
- Use Cold Butter: Cold butter is crucial for creating a tender, crumbly texture in the cookies. Don’t be tempted to soften it too much.
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix only until the ingredients are just combined.
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking. It also allows the flavors to meld together.
- Freeze-Dried Strawberries are Key: Don’t substitute fresh or frozen strawberries in the dough, as they will add too much moisture. Freeze-dried strawberries provide concentrated flavor without affecting the texture.
- Adjust Sweetness: Taste the macerated strawberries and adjust the amount of sugar to your liking, depending on the sweetness of the berries.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Remove them from the oven when the edges are lightly golden brown, even if the centers still appear soft. They will continue to set as they cool.
Storage Instructions
These Strawberry Shortcake Cookies are best enjoyed fresh, but they can be stored for later enjoyment.
- Cookies: Store the unfrosted cookies in an airtight container at room temperature for up to 3 days.
- Frosted Cookies: Store the frosted cookies in an airtight container in the refrigerator for up to 2 days. Be aware that the frosting may soften slightly.
- Macerated Strawberries: Store the macerated strawberries in an airtight container in the refrigerator for up to 2 days.
FAQ
Q: Can I use a different type of berry?
A: While strawberries are traditional, you can experiment with other berries like raspberries or blueberries. Keep in mind that the flavor profile will change.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to choose a blend that contains xanthan gum for best results.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before baking.
Q: Can I use store-bought whipped cream instead of making the frosting?
A: While you can use store-bought whipped cream, the homemade frosting provides a more stable and flavorful option that holds up better on the cookies.
Q: Can I add a glaze instead of frosting?
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A: Absolutely! A simple glaze made with powdered sugar and milk would also be delicious on these cookies.
Conclusion
These Strawberry Shortcake Cookies are a delightful twist on a classic dessert, offering a convenient and portable way to enjoy the flavors of summer. With their soft, buttery texture, intense strawberry flavor, and creamy frosting, they’re sure to be a hit with everyone. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies. You won’t be disappointed! Enjoy the sweet taste of summer, one delicious bite at a time.
