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Sunday, June 21, 2009

Strawberry Shortcake Cookies

I recently signed up for The Cookie Carnival over at The Clean Plate Club. I thought this was the perfect "club" to join since I love to bake cookies and it was only once a month. The cookie this month was Strawberry Shortcake Cookies by Martha Stewart. I made these for my Father's Day dinner with Tadd's parents. They were a big hit! The cookies were soft and tender. Everyone loved them. They were perfect because they weren't too sweet. I made some homemade whipped cream with my leftover pint of cream and topped the cookies with it.

Strawberry Shortcake Cookies
(Printable Recipe)
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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  1. Love the way you garnished your strawberry shortcake cookies! Very cute. I liked these a lot too and look forward to connecting again this month over lemon ricotta cookies!

  2. Thanks Martha! I am really looking forward to the lemon ricotta cookies this month!


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