Strawberry Shortcake Cookies
Delightful cookies that bring the flavors of strawberry shortcake into a soft and chewy treat, perfect for sharing or enjoying with tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For the cookie base
- 1/2 cup sugar For sweetness
- 1 tablespoon baking powder For leavening
- 1/2 teaspoon salt To enhance flavor
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Cold butter helps maintain the cookie shape
- 1 cup fresh strawberries, diced Fresh strawberries are recommended for best flavor
- 1 large egg Acts as a binder
- 1 teaspoon vanilla extract For added flavor
- 1/4 cup milk To combine with wet ingredients
For the Glaze
- 1 cup powdered sugar For glazing the cookies
- 2-3 tablespoons milk Adjust for desired consistency of glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries.
- In another bowl, whisk together the egg, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool slightly.
Glazing
- For the glaze, mix powdered sugar with milk until smooth and drizzle it over the cookies.
Notes
Store cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Tips: Use cold butter, don't overmix, and consider adding strawberry extract for more flavor.