All of you just might have figured out that I love strawberries. I love to eat or drink anything that is or tastes like strawberries. I don’t know why, but it’s just so juicy, sweet, tangy, and tasty all at the same time. Now that it is strawberry season, I see a bunch of strawberry recipes. I was so ecstatic when I saw these, but I absolutely jumped for joy when I saw a recipe for strawberry cookies! I saw this recipe on a bunch of food blogs that I read, so I knew it had to be good. I had to make them right away and it was so perfect, because I had about 3 pounds of strawberries sitting my the fridge.
You will need strawberries! They look so delicious all tiny and juicy!
The dough… a very crumbly dough…
Make the strawberries taste even more delicious with sugar and lemon juice…
Now you have a beautiful batch of strawberry dough goodness!
I thought about cutting the strawberries a bit smaller and have a smaller chance of them not sticking together, but what the heck… I love strawberries!
Looks like they held up pretty well.
These cookies are what everyone says about this recipe… they’re like sweet biscuits! It’s great for me, because I’d feel less guilty for having these for breakfast. Score!
The only downside to strawberry recipes like these, where you have raw strawberries involved, they don’t last long. That’s why you only make as much as you need. They probably will be good for a day at the most. I love my strawberries, but they go bad so quickly! The original recipe made about 3 dozen, so I cut the recipe in half and it was perfect for me, my parents, and a couple friends.
If these cookies don’t satisfy your strawberry cravings (which I would find hard to believe), there are plenty of other great recipes that I found. The Pioneer Woman features some great recipes other food bloggers have posted. Also, Martha Stewart has about 50 recipes involving strawberries and they vary from baked goods to drinks!
Strawberry Shortcake Cookies
Recipe adapted from Martha Stewart
makes about 18 cookies
6 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1/2 teaspoon fresh lemon juice
1/4 cup plus 1 tablespoon granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1.5 ounces (3 tablespoons) cold unsalted butter, cut into small pieces
1/3 cup heavy cream
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 1 tablespoon granulated sugar. Whisk together flour, baking powder, salt, and remaining 4 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.