Strawberry Shortcake Cookies

Is it June already? Oh my, time is going too fast. Strawberry season is almost over and I almost blew it. Hurry! Run to the store! Buy some delicious strawberries from the guy on the corner or from your local farmers market. Then, MAKE THESE COOKIES. They are one of my all-time favorites. If you love Strawberry Shortcake (like real shortcake, not whatever oily sickness that supermarkets try to sell you next to the strawberries), then you will love these cookies. The cookie itself is not too sweet, and then you get a little chunk of delicious strawberry and it is oh so good. And if you don't have the sanding sugar to put on top it is ok - just use granulated, but the sanding sugar is best. And a little tip, don't go crazy and add tons of extra strawberries thinking it will be better. If you get too many berries and not enough batter in each individual cookie it is a soggy mess. And really try your best to get 1/4" dice on your berries - it is the best size for the cookie. Enjoy!

Strawberry Shortcake Cookies
about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling


Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 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. Sprinkle with sanding sugar, and 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.