Strawberry Shortcake Cookies
Ingredients
-
2
cups
diced fresh strawberries
-
1
teaspoon
fresh lemon juice
-
½
cup
granulated sugar
-
1
tablespoon
granulated sugar
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
coarse salt
-
6
tablespoons
cold unsalted butter
-
⅔
cup
heavy cream
-
to taste
Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Combine the diced strawberries, lemon juice, and 2 tablespoons of granulated sugar.
- In a large bowl, whisk together the flour, baking powder, salt, and remaining granulated sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until the dough starts to come together, then fold in the strawberry mixture.
- Using a scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them evenly.
- Sprinkle the cookies with turbinado sugar and bake for 22 to 25 minutes until golden brown.
- Transfer the cookies to a wire rack to cool before serving.
Nutrition Facts (estimated)
Servings
24
Calories
106
Total fat
5g
Total carbohydrates
13g
Total protein
1g
Sodium
76mg
Cholesterol
16mg
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