Friday, April 15, 2011

Strawberry Shortcake Cookies.

I have a problem. 

I kind of love strawberries.

In a normal day, I will consume: a big cup of Dunkin Donuts strawberry shortcake coffee, wild strawberry-flavored water, a small bowl of fresh strawberries, sometimes frozen, because I'm weird, sometimes with strawberry yogurt, cuz that just seems more healthy, more strawberries snuck throughout the day when no one's looking because I'm convinced I'm starving, & sometimes, if my own wiggling isn't enough, strawberry Jello.
So it was only a matter of time really before strawberries found their way into my cookies too. 
I immediately fell in love with the idea of these and was so, so excited to try them. What could be more perfect than a strawberry shortcake cookie

I mean, unless, somewhere in the world, a strawberry shortcake cheesecake exists. Because we all know how I feel about cheesecake.

These bitesize cookies reminded me more of a strawberry muffin top or miniature scone: tender and soft and cakey on the inside & slightly crisp and golden brown on the outside. They were everything I love about shortcake, light, fluffy, melt-in-your-mouth, and bursting with springtime flavor (and strawberries!). You can even see the flecks of lemon zest in them. 
They're best eaten the day that they're made... or for breakfast the next.

Especially with a scoop of vanilla bean ice cream sandwiched between two fluffy cookies. 

Or crumbled warm over ice cream. 

Or covered in whipped cream. 
I love spring.

Strawberry Shortcake Cookies

Printable Recipe

12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Makes 3 dozen cookies.

Source: From Pink Parsley Catering.

48 comments:

  1. Maybe I'm missing it, but how much flour? I AM DYING TO MAKE THESE!!!

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    1. It says 2 cups of all purpose flour

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  2. I'm glad you noticed. I forgot to put it! 2 cups of flour.

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  3. They look gorgeous and tempting! Love those peeping bits of Strawberries.

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  4. shortbread isn't really my thing, but you make it look so good! perfect for the summer!

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  5. Lovely! This is essentially the recipe for Martha Stewart's strawberry shortcake cookies, though I like that PPC (or perhaps you) upped the lemon juice and added lemon zest. We made these last summer and they were addictive; the extra kick of lemon would've been great! Our strawberries were so sweet, though, that I actually decreased the sugar.

    Cheers,

    *Heather*

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  6. Thanks!! These are bookmarked! Strawberries are coming on soon in my area and I know these will be a hit!

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  7. These look beautiful! I'm with you on the loving strawberries thing. I keep buying them at the store to bake things with them, but I end up eating them raw before I can. There's nothing better than fresh strawberries drizzled with a little honey too.

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  8. I'm so totally drooling right now!!! I've never in my life seen a strawberry cookie, but I can't figure out for the life of me why in the world not!

    Your strawberry shortbread cookies look so beautiful, and I can only imagine how incredibly delicious they taste!!! I gotta make these 'cause I adore strawberries too! :)

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  9. These look soooooo amazing! I love strawberry shortcake so I know I will love these!:)

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  10. this is a truly wonderful idea....

    ...marry me?

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  11. Those look divine! I love making desserts in not their natural form, so cute!

    And this strawberry recipe just reminds me how excited I am for summer foods!

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  12. I just made these...so good!!! They are very moist and cake-like. I loved them! Thank you so much for posting!

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  13. Em- They're best the day you bake them or the day after. They don't last very long.

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  14. just made these.....found your post on Pinterest. yummers! thanks!

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  15. Oh yum! I just ATE these...made by Corey!!! YUM!

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  16. I have to ask, is lemon rind necessary? I've none in my house, and I'd like to make these tomorrow!

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  17. What is considered heavy cream? Because over here, our supermarkets are stocked with single/double/whipping cream

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  18. Hi, I baked these, they disappeared pretty quick at work. They were a hit!

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  19. I wish you were my mom..

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  20. Mine didn't come out as pretty as yours. Lol but they taste good. After I mixed in the strawberry mix, my dough is kinda watery. Is that supposed to be like that? I seldom bake but I really wanted to try these. Oh well. Still eating them....

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  21. Oh wow...delicious! And so much more fun than watching the superbowl.

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  22. I scored some juicy strawberries at the farmer's market this weekend, so I decided to make these last night and they were perfect!! I followed the recipe exactly except I put the cut pieces of strawberries into the freezer for about 30 mins and then mixed them into the sugar/lemon mixture and then into the batter at the last possible second to try to avoid the strawberries from being torn apart while mixing them in. Then I divided the batter into 3 smaller batches and baked one batch and froze the other two. I knew we wouldn't eat them all last night so to avoid those next-day soggy cookies, I thought I'd bake one small batch at a time. Everyone loved them so much I ended up baking up another batch tonight and they were just as delicious. The strawberries did make the dough a little soggy as it thawed, but the end result was still the same delicious cookies. Next time I'll try not letting them thaw as long. These are definitely going into the cookie rotation. Thank you for sharing!

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  23. I totally agree with you! These cookies are the best. I've just bnaked them for the first time and OMG super delicuious.

    http://meandmysweets.blogspot.com/2012/02/strawberry-shortcake-cookies.html

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  24. I love strawberries too, these cookies look so yummy, I can't wait to try them!

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  25. Hi! I saw this recipe and several others on pinterest based on Martha Stewarts recipe. When I made the batter it was so soft that I thought 2/3 heavy cream was too much. I had to add another 1/4 cup of flour. Did you (or anyone else) have this problem? I had to refridgerate it an hour to stiffen it up and they baked out soft like muffin tops not denser like scones. I also added lemon zest to up the lemon flavor & it was perfect.

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  26. Made these last week & they were a hit! Gave you a little link too :) http://loveandstories.wordpress.com/2012/05/17/things-i-love-thursday-3/#more-687

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  27. btw - for some of your commenters, I used whole milk instead of cream & they turned out great.

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  28. This is Martha Stewart's recipe....

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  29. I thought these were not like a cookie, but more like a muffin. Seems it should have been sweeter too.

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  30. Try making these as ice cream sandwiches with the cheesecake ice ream recipe from David Lebovitz's The Perfect Scoop! Wow! Also - if you use a low gluten flour like White Lily it makes a much softer flatter cookie than using an all purpose flour like King Arthur- big difference.

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  31. I want to bake these & send them to my grand daughter in WA. I live in CA. If I out them in an air tight container & ship them do you think they'll be okay? Ususally takes a couple of days for them to get stuff I mail.

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  32. Jennifer- I love this idea, but these cookies are as soft as cake and because they're made using fresh strawberries, they're only good the day they're made. After that, the water in the strawberries bleeds out & makes them fall apart.

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  33. I tried to bake these for the first time last weekend and they didn't turn out like yours. My dough got watery after I put in my strawberries. So I'll try it again another day.

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  34. This comment has been removed by a blog administrator.

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  35. It looks terrific ! Thanks for this receipe! I will try to make some one day ^ ^

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  36. I just cooled off my first dozen and my other dozen is baking in the oven. Their taste and consistency are so lovely! I will definitely make these again! I added blueberries in along with the strawberries and they are a nice addition.

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  37. I made these and they ended up spreading out and thin....what did I do wrong? They were still pretty tasty!!!

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