The sweet smell of strawberries in my local fruit and vegetable market inspired me to seek a cookie recipe for these delicious seasonal berries. These cookies have a scone-like texture, and are reminiscent of strawberry shortcakes my Mom made every summer. I adapted this recipe from Martha Stewart Living, June 2009.
Strawberry Shortcake Cookies
Makes 36 cookies
12 ounces strawberries, hulled and cut into 1/4-inch dice ( about 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 kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream, plus 1 to 2 teaspoons extra for mixing as needed
sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Set aside.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. If strawberries do not incorporate well, an additional 1 to 2 teaspoons of heavy cream until strawberries are well incorporated.
Using a 1 1/2-inch cookie scoop, drop dough onto cookie sheets lined with parchment, spacing 2 inches 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, or stored in an airtight container at room temperature for up to 1 day.