Strawberry Shortcake Cookies
Bursting with strawberry flavor, these Strawberry Shortcake Cookies are soft and delicious!
Servings: 30 cookies
Calories: 153kcal
Equipment
- 2 baking sheets
Ingredients
- 8 ounces strawberries cleaned and hulled
- 2 sticks salted butter softened, 8 ounces butter
- 1 1/4 cups granulated sugar
- 1 egg
- 1 egg yolk
- 1/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 drops red food color optional
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 ounces white chocolate chopped into pea-sized chunks
Instructions
- Pulse the strawberries in a food processor or use a potato masher until they're finely chopped. You'll need 1 cup of strawberries.
- Cream the butter and sugar together in a stand mixer until it is light and fluffy.
- Add the egg to the butter-sugar mixture and mix to combine, then add the egg yolk.
- Add the heavy whipping cream, vanilla, and red food color (optional) and mix until just combined.
- Whisk the flour, baking powder, and salt in a separate bowl, then add half the flour mixture to the butter-egg mixture. Mix until combined, then add the remaining flour.
- Fold in the strawberries and white chocolate chunks, mixing until just mixed.
- Wrap the cookie dough in plastic and chill for 2-3 hours or overnight.
- Preheat the oven to 350-F and line some baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to scoop out the cookies - they will spread so don't put them too close - and place them on the baking sheet.
- Bake for about 14-16 minutes or until the edges are golden brown. Let the cookies cool a bit then transfer them to a cooling rack to cool completely.
Notes
Chef Jenn's Tips
- Parchment paper makes baking SO easy, but parchment paper isn't the same as waxed paper. Do NOT use waxed paper to bake your cookies. Parchment paper is lined with silicone so the cookies won't stick and cleanup is a breeze.
- Don't overmix the cookie batter for these homemade Strawberry Shortbread Cookies.
- Chilling is important - the cookies won't spread so much if the dough is cold when they go into the oven.
- The cookies will spread. I baked 6 at a time on a cookie sheet.
- This recipe makes about 30 cookies. You can make them bigger or smaller but adjust the baking time.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 88mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg