Strawberry Shortcake Cookies

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These cookies capture the delightful essence of strawberry shortcakes, making them an ideal treat for lunchboxes, picnics, parties, or as a sweet addition to any spring or summer dessert spread!

Prep Time35

Cook Time15

Cool Time15

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Cookie, Cream, Strawberry

Servings: cookies

Author: Nicole

Equipment

Ingredients

For the Cookie Dough

8 tablespoons (4 ounces) unsalted butter softened
¾ cup (149 grams) granulated sugar
2 teaspoons baking powder
¾ teaspoons Kosher salt
1 extra-large egg at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon (248 grams) unbleached all-purpose flour
⅓ cup (76 grams) heavy cream
Coarse sparkling decorating sugar

For the Filling

¾ cup (15 grams) freeze-dried strawberries
6 tablespoons (3 ounces) unsalted butter softened
⅛ teaspoon Kosher salt
2 cups plus 2 tablespoons (240 grams) confectioners' sugar sifted if clumpy
2-3 tablespoons (28 to 43 grams) heavy cream

Instructions

For the Cookie Dough

In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, baking powder, and salt. Beat the mixture until it becomes light and fluffy, about 3 to 5 minutes.
Incorporate the egg and vanilla into the mixture, beating until well combined. Gradually add one-third of the flour to the butter mixture, mixing gently. Next, blend in half of the cream, followed by another third of the flour. Add the remaining cream and finish with the last portion of flour. Be sure to pause and scrape down the bowl as necessary, mixing just until the dough comes together.
Divide the dough into two equal portions, each weighing approximately 325 grams, and place them on two perpendicular sheets of plastic wrap. Using the overhang portion, shape the dough into a disk. Place the wrapped dough in the refrigerator to chill for at least 30 minutes, or up to overnight. If you choose to refrigerate it for longer than 30 minutes, let the dough sit at room temperature for about 5 minutes before rolling to allow the butter to soften slightly.
To start baking, preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
To roll out the dough, place it on a floured surface and use a floured rolling pin to achieve a thickness of ⅛ inch. For added protection against sticking, consider rolling the dough on a sheet of floured parchment paper, and remember to lift and flour it as needed if it begins to adhere. If the dough becomes overly soft, a quick trip to the refrigerator can help firm it up before you continue rolling.
To create circles from the dough, use a 2-inch round cutter and place the cutouts onto the prepared baking sheets (they can be positioned close together since they won’t spread much during baking). Continue this process with the second disk of dough, and don’t forget to gather any leftover scraps to re-roll them once for additional cookies.
Generously sprinkle sparkling sugar over the tops of half the cookies. Bake them for 12 to 15 minutes, or until the edges turn golden brown. Once done, take the cookies out of the oven and let them cool completely on the baking pans.

For the Filling

To achieve a fine powder, use a food processor or spice grinder to crush the freeze-dried berries until you have just under ¼ cup. (Use a pastry brush to help wipe out the powder.)
In a large bowl or the bowl of a stand mixer, combine the butter, berry powder, and salt, mixing until well blended. Gradually incorporate the confectioners’ sugar while beating on a low speed. Once all the sugar is added, raise the speed to medium-high; it’s fine if the mixture appears a bit dry. Slowly add the cream, one tablespoon at a time, and continue mixing until the texture is smooth and fluffy.

To Assemble the Cookies

To assemble the cookies, take the unsugared halves and spread about 2 teaspoons of filling on each, using a #100 cookie scoop for precision. Then, place the sugared halves on top and gently press them together to ensure they stick. Enjoy!

Notes

Cookies can be kept in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can freeze them in a freezer-safe container for up to 2 months.

Nutrition