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5
from 1 vote
Strawberry Shortcake Cookies
These soft, buttery, berry-filled sweet treats are everything I love about the warm, sunny months all baked into one seriously good cookie!
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Servings:
10
cookies
Author:
Julie Chiou
Equipment
Stand mixer
Hand mixer
Cookie scoop
Large rimmed baking sheet
Ingredients
1/2
1x
2x
3x
6
tablespoons
(
84
g
)
unsalted butter
at room temperature
⅔
cup
(
133
g
)
white sugar
½
cup
(
118
ml
)
heavy cream
1
teaspoon
pure vanilla extract or imitation vanilla flavor
1 ½
cup
(
188
g
)
all-purpose flour
1 ½
teaspoon
baking powder
¼
teaspoon
kosher salt
2
cups
(
288
g
)
chopped fresh strawberries
Instructions
Preheat the oven to
375
°F
(
191
°C
)
and line a 12x16 inch baking pan with parchment paper or spray it with non-stick spray.
Cream the butter and sugar together then add the heavy cream and vanilla and stir to combine.
Add the flour, baking powder and salt and stir to combine.
Stir in the strawberries as best you can since the batter is so thick.
Form 2-inch balls from the dough and lightly press them down a bit.
Place 8-10 cookies on the baking tray evenly spaced and bake for 15-18 minutes or until light and golden on top.
Let them cool on the pan for 5 minutes before transferring them to a cooling rack before serving.
Notes
These cookies can be stored in an airtight container for up to 5 days.
Nutrition
Serving:
1
cookie
|
Calories:
232
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
34
mg
|
Sodium:
128
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
15
g