Ingrédients pour Strawberry Shortcake Cookies
- 2 cups fresh strawberries, hulled and sliced
- Fresh Lemon Juice
- 9 tablespoons granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- Coarse Salt
- Unsalted Butter
- Heavy Cream
- Sugar
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Comment préparer Strawberry Shortcake Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, gently combine the sliced strawberries, lemon juice, and 2 tablespoons of granulated sugar. Set aside to macerate for at least 15 minutes.
- In a large bowl, whisk together the flour, baking powder, salt, and the remaining 7 tablespoons of granulated sugar.
- Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually stir in the heavy cream until the dough just comes together. Do not overmix.
- Gently fold in the macerated strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle the tops of the cookies with sanding sugar (optional).
- Bake for 24-25 minutes, or until the edges are golden brown and the centers are set.
- Transfer the cookies to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 1 day.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
11g
Carbs
3g
