This cookie is a cross between a shortcake, a scone and a cookie. This is an absolutely delightful breakfast treat with a hot cup of coffee. This would be the star at any brunch or breakfast gathering. It is also perfect in the evening with a nice hot cup of tea. No matter how you serve these up, they will be loved and devoured! I found this recipe in Homemade decadence by Joy the Baker. Be sure to check it out as it’s a beautiful cookbook! I can’t wait to try out my next recipe from this book! You can check it out on Amazon HERE
You’ll Need:
Mixer
Cookie Sheets
Parchment Paper
Strawberry Shortcake Cookies
Ingredients
- 1 cup fresh strawberries, chopped small
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch
- 2 cups flour (Pillsbury)
- ¾ cup sugar
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 8 Tablespoons cold salted butter, cut in pieces
- 1 egg yolk
- 2 teaspoons vanilla
- ½ cup buttermilk plus 2 Tablespoons buttermilk
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees.
- Line two cookies sheets with parchment paper.
- In a bowl, mix the strawberries, 2 T. sugar and corn starch. Let sit.
- In a mixer bowl, combine flour, sugar, baking powder, baking soda and salt.
- On low, add butter until they are the size of peas.
- To this add the yolk, buttermilk and vanilla mix just till combined.
- Carefully fold in the strawberries.
- Scoop 2 T. batter per cookie onto sheets and bake 15-18 minutes.
- Cool and ice.
- Make icing by mixing the powdered sugar and milk until smooth.
- Pour into a pasty bag and pipe!
Adapted from Joy the Baker
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