Strawberry Shortcake Cookies
Delightful soft cookies capturing the flavors of strawberry shortcake, featuring a light texture and a rich strawberry filling.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and texture.
- 1/2 cup freeze-dried strawberry powder Adds intense strawberry flavor without moisture.
- 2 tsp baking powder Helps cookies rise and keeps them soft.
- 1 tsp baking soda Enhances cookie texture.
- 1/2 tsp salt Balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter Provides richness.
- 1 cup granulated sugar Sweetens the cookies.
- 1 large egg Binds ingredients.
- 1 tsp vanilla extract Infuses cookies with flavor.
- 1/2 tsp almond extract Optional for extra flavor.
- 1/2 cup sour cream Adds moisture.
For the Glaze
- 1/4 cup heavy cream Adds creaminess to glaze.
- 1/2 cup confectioners’ sugar Sweetens the glaze.
- 1 tsp vanilla extract Flavor for the glaze.
- 1 tbsp lemon zest Brightens the glaze flavor.
- 1-2 tbsp milk or water For adjusting glaze consistency.
- 1/2 cup thick strawberry jam Provides a fruity glaze.
Topping
- 1 cup store-bought shortbread cookies Crushed for topping.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, strawberry powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the egg, vanilla extract, and optional almond extract into the butter mixture, beating until combined.
- Mix in sour cream until smoothly blended.
- Gradually stir the dry mixture into the wet ingredients until just combined.
Chilling and Baking
- Cover the dough and refrigerate for about 30 minutes.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
- In a bowl, mix heavy cream, sour cream, vanilla extract, lemon zest, pinch of salt, and confectioners’ sugar until smooth.
- Add milk or water to achieve desired thickness then glaze cookies after they've cooled.
- Sprinkle with crushed shortbread cookies for added texture.
Notes
Ensure butter is softened but not melted; chill the dough for best results to maintain shape. Wait until cookies are completely cool to avoid melting the glaze.