We’ve all tasted Strawberry Shortcake, but why not switch things up with these absolutely delicious Strawberry Shortcake Cookies? This cookie recipe has classic shortcake flavors and is very flavorful with a creamy frosting and lots of fresh strawberries on top.
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.
Strawberry Shortcake Cookies
- FOR THE COOKIE DOUGH
- 8 ounces Butter, unsalted, room temperature 2 sticks
- 1 cup Sugar
- 1 Egg, large, room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Flour, all-purpose
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- FOR THE FROSTING
- 4 ounce Cream cheese, regular, softened
- 1 teaspoon Lemon Zest, freshly grated
- 1/4 teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- 2 - 2 1/2 cups Powdered Sugar, sifted
- FOR THE STRAWBERRIES
- 2 pounds Strawberries, fresh, organic if possible, sliced thin
- 2 tablespoons Strawberry Jam
- MAKE THE COOKIES
- Heat oven to 375 and line two large baking pans 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 the cookies on the sheets for 20 minutes. Remove from fridge and bake for 10-14 minutes until very lightly golden brown on the edges. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely before frosting.
- MAKE THE FROSTING
- Beat the cream cheese in a large bowl with a hand mixer until light and fluffy, about 2 minutes.
- Add the lemon zest, salt and vanilla and beat until combined.
- Add powdered sugar and continue to mix until smooth and free of lumps, about 2 minutes.
- Add more powdered sugar if the mixture is too thin, it should be a bit thick but spreadable. 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 the jam over the cut strawberries and toss the mixture gently to coat.
- TO ASSEMBLE COOKIES
- Frost each completely cooled cookie with one generous tablespoon of frostingTop with 1 1/2 tablespoons of the strawberry mixture
- Store unfrosted cookies in an airtight container for up to 4 days. Cookies are best assembled right before eating.
- These cookies are best eaten shortly after they are made.
- Store unfrosted cookies in an airtight container for up to 4 days
- This recipe was updated December 2019
SOURCE: STUDIO DELICIOUS
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