Description
These cookies combine the buttery richness of shortcake with fresh strawberries for a sweet, chewy treat. Perfect for any berry lover!
Ingredients
Scale
- 1 ½ cups fresh strawberries, diced
- 2 teaspoons lemon juice
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Combine diced strawberries and lemon juice in a small bowl; set aside.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter and granulated sugar until light and fluffy, then mix in powdered sugar.
- Add egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Gently fold in the strawberries.
- Drop spoonfuls of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on a wire rack.
Notes
- Chill the dough slightly if the cookies are spreading too much.
- Store in an airtight container for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes