Strawberry Shortcake Cookies
Ever wish strawberry shortcake was made into a hand-held dessert? Look no further! These soft and fluffy Strawberry Shortcake Cookies are delicate little pockets with fresh strawberries, a cake-like texture, and lots of buttery, sugary goodness!
Ingredients
For the Strawberry Filling:
- 3/4 cup chopped fresh strawberries
- 1 tbsp fresh lemon juice
- 1 tbsp granulated sugar
For the Cookies:
- 2 cups gluten-free 1:1 all-purpose baking flour (with xanthan gum)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- Begin by chopping your strawberries and placing them into a bowl. Add the lemon juice and sugar. Stir together until combined and allow the mixture to sit for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Sift the flour, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, cream the flour and sugars together until light and fluffy. Add the egg and mix well. Finally, add the vanilla.
- Fold the dry ingredients into the wet. Just before it is fully combined, strain the strawberries of their juices and add the now marinated strawberries into the dough. Fold gently until just combined.
- Using a tablespoon measure, scoop and roll even-sized cookies and place them onto a greased baking sheet about 1.5-2 inches apart. You may need to wash your hands between rolling if they become sticky from the dough.
- Bake for 18 minutes. The cookies will look soft and fluffy and slightly browned on the bottom. Remove from the oven and allow to cool before serving.
Tried this recipe?Let us know how it was!