Strawberry Shortcake Cookies

I have the Cookie Carnival, a group of cookie loving food bloggers, to thank for these delicious Strawberry Shortcake Drop Cookies.

There are so many great cookie recipes out there and it's fun when somebody recommends one that you might have otherwise overlooked.

They are more like bite-sized strawberry scones—soft and cake like—than cookies, but I loved them and think they would be perfect as part of an afternoon tea party.

I opted to make a half batch of cookies, which made 18 cookies.

If you like strawberry shortcake and/or cake like cookies, give these delicious home baked Strawberry Shortcake Cookies a try the next time you are looking for a fun and easy recipe calling for fresh strawberries.

Strawberry Shortcake Cookies

This easy drop cookie recipe comes from Martha Stewart and produces homemade cookies that taste just like little strawberry shortcakes!

The recipe calls for sanding sugar, a coarse sugar that produces a sparkly effect when sprinkled on top of baked goods. You can find Sanding Sugar at stores carrying cake decorating supplies or online.

You can sprinkle regular granulated sugar on instead, but your cookies won't be quite as pretty!

Easy Strawberry Shortcake Cookies Recipe

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 Kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside.
In a small bowl, combine strawberries, lemon juice, and 2 tablespoons granulated sugar; set aside.
In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of granulated sugar.
Cut in the butter with a pastry cutter, or two forks, until the mixture resembles coarse crumbs.
Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart.
Sprinkle with sanding sugar, if using.
Bake until golden brown, 24 to 25 minutes.
Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.

This recipe makes about 3 dozen Strawberry Shortcake Cookies.

Strawberry Shortcake Drop Cookies Serving Suggestion

These strawberry cookies are perfect for an impromptu tea party and would also be delicious as the base for a very special strawberry shortcake served with fresh strawberries and whipped cream.