Fresh, beautiful strawberries are in full swing right now. Why not make the most of the season with these Strawberry Shortcake Cookies? They really are the best of both worlds…
Here’s what I really think about Strawberry Shortcake.
We might as well get it out in the open.
Strawberry Shortcake is usually dry and not very good.
Please hear me out for a minute.
It’s usually presented as a lumpy golden biscuit, with a sparkle of sugar on top, full of hope and promise.
Cracked open, it’s often a tasteless, doughy glob of stuff that is pleasant enough, but low on flavor and overall excitement.
Not always, of course.
I should mention this has never stopped me from eating it 🙂
One hopes it’s served with enough whipped cream and sweet syrupy strawberries to make up for all that.
Am I right?
The whipped cream and strawberries are not the problem.
It’s that dry biscuit.
As responsible members of society, we must stand together and raise our expectations of strawberry shortcake.
We want it, and we deserve it.
I submit the Strawberry Shortcake Cookie.
Sort of a stretch in the tradition department, but trust.
The base is an easy and tasty soft vanilla cookie – rolled, cut, sliced, and baked.
We then swirl cream cheese frosting spiked with fresh lemon zest on top of the beauteous discs.
A healthy dollop of sliced organic strawberries happens next, after they’ve been lightly tossed in a flavor-boosting jam.
This one is staying in my repertoire of spring and summer desserts for ever and ever.
But that’s no problem, because it’s super easy and they can hang for a little while until you’re ready to eat them.
You don’t want anything to mess with this little bite of perfection.
Here’s another cookie recipe you’ll like Good Ol’ Snickerdoodles.
- Makes about 23 three inch round cookies
- FOR THE COOKIE DOUGH:
- 8 ounces 2 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- FOR THE FROSTING:
- 1 - 4 ounce package of cream cheese Light is okay, but not non-fat softened
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 - 2 1/2 cups sifted powdered sugar
- FOR THE STRAWBERRIES
- 2 pounds of organic strawberries sliced
- 2 tablespoons of strawberry jam
- MAKE THE COOKIES
- Heat oven to 375 and line two cookie sheets with parchment paper
- Place the butter in a bowl of a stand mixer with paddle attachment and beat on medium for 2 minutes. Alternatively, use a medium bowl and hand mixer and do the same.
- Add the sugar and beat for another 2 minutes, scraping down the sides as needed. Add the egg and the vanilla, mixing for another 30 seconds.
- Add the flour, baking powder and salt and beat on low for 1 1/2 to 2 minutes, or just until the dough comes together to form a ball.
- Turn the dough out to a lightly floured surface and divide in half. Working with one half at a time, pat the dough into disc with the palm of your hand then roll it out with a rolling pin to 1/4 inch of thickness.
- Using a 3" round cutter, cut the dough and gently lift and place on prepared baking sheets. Repeat with other portion of dough, pressing any leftover dough scraps together and rolling them out for cutting too, in order to use all the dough.
- Refrigerate on the sheets for 20 minutes. Remove from fridge and bake for 10-14 minutes until golden brown on the edges. Length of time will depend on your oven, so check them at 10 minutes and add as needed. My cookies took 14 minutes. Let cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- MAKE THE FROSTING
- Beat the cream cheese in a large bowl with a hand mixer until light, about 2 minutes.
- Add lemon zest, salt and vanilla and beat until combined.
- Add powdered sugar and mix until combined and free of lumps.
- You want the frosting a bit thick, so add more powdered sugar if needed. Refrigerate for 30 minutes.
- PREPARE THE STRAWBERRIES
- Place the jam in a small bowl and add 1/2 teaspoon of water to loosen it up.
- Pour jam over strawberries and lightly toss to coat.
- TO ASSEMBLE COOKIES
- Using completely cooled cookies, frost each cookie with one generous tablespoon of frosting, and top with 1 1/2 tablespoons of the strawberry mixture.
- Store the unassembled cookies in an airtight container for up to 4 days. Cookies are best assembled right before eating.
SOURCE: STUDIO DELICIOUS
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