Ingredients
cleaned and hulled
softened, 8 ounces butter
optional
chopped into pea-sized chunks
Strawberry Shortcake Cookies
Cook What You Love (Chef Jenn)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 30 | 20 min | 14 min | 34 min | 4 |
Bursting with strawberry flavor, these Strawberry Shortcake Cookies are soft and delicious!
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Plastic wrap
Mixing bowl
Food processor
Whisk
Potato masher
Stand mixer
Cooling rack
Parchment paper
Cookie scoop
Baking sheet
Oven
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.
8 ounce Strawberries cleaned and hulled
Cream the butter and sugar together in a stand mixer until it is light and fluffy.
2 stick Salted Butter softened, 8 ounces butter1.25 cup Granulated Sugar
Add the egg to the butter-sugar mixture and mix to combine, then add the egg yolk.
1 Egg 1 Egg Yolk
Add the heavy whipping cream, vanilla, and red food color (optional) and mix until just combined.
0.25 cup Heavy Whipping Cream 2 teaspoon Vanilla Extract 2 drop Red Food Color optional
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.
2.5 cup All Purpose Flour 1 teaspoon Baking Powder 0.25 teaspoon Kosher Salt
Fold in the strawberries and white chocolate chunks, mixing until just mixed.
8 ounce Strawberries cleaned and hulled3 ounce White Chocolate chopped into pea-sized chunks
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.
Strawberry Shortcake Cookies
Cook What You Love (Chef Jenn)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 30 | 20 min | 14 min | 34 min | 4 |
Bursting with strawberry flavor, these Strawberry Shortcake Cookies are soft and delicious!
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Plastic wrap
Mixing bowl
Food processor
Whisk
Potato masher
Stand mixer
Cooling rack
Parchment paper
Cookie scoop
Baking sheet
Oven
Ingredients
cleaned and hulled
softened, 8 ounces butter
optional
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.
8 ounce Strawberries cleaned and hulled
Cream the butter and sugar together in a stand mixer until it is light and fluffy.
2 stick Salted Butter softened, 8 ounces butter1.25 cup Granulated Sugar
Add the egg to the butter-sugar mixture and mix to combine, then add the egg yolk.
1 Egg 1 Egg Yolk
Add the heavy whipping cream, vanilla, and red food color (optional) and mix until just combined.
0.25 cup Heavy Whipping Cream 2 teaspoon Vanilla Extract 2 drop Red Food Color optional
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.
2.5 cup All Purpose Flour 1 teaspoon Baking Powder 0.25 teaspoon Kosher Salt
Fold in the strawberries and white chocolate chunks, mixing until just mixed.
8 ounce Strawberries cleaned and hulled3 ounce White Chocolate chopped into pea-sized chunks
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.