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!
Servings: 10 cookies
Ingredients
- 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.6 tablespoons unsalted butter, ⅔ cup white sugar, ½ cup heavy cream, 1 teaspoon pure vanilla extract or imitation vanilla flavor
- Add the flour, baking powder and salt and stir to combine.1 ½ cup all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon kosher salt
- Stir in the strawberries as best you can since the batter is so thick.2 cups chopped fresh strawberries
- 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
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