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Strawberry Shortcake Cookies

Delightful Strawberry Shortcake Cookies combine classic flavors with a soft, melt-in-your-mouth texture, perfect for gatherings or a sweet treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1.75 cups all-purpose flour The foundation of your cookie, providing the perfect texture.
  • 1 tablespoon freeze-dried strawberry powder Adds an intense strawberry flavor and beautiful pink hue.
  • 1.5 teaspoons baking powder For a light and fluffy texture.
  • 0.25 teaspoon baking soda Helps with the rise.
  • 0.5 teaspoon salt Enhances all flavors, balancing sweetness.
  • 0.5 cup unsalted butter (softened) Contributes to a rich, creamy base.
  • 0.75 cup granulated sugar Creates the cookie's delightful sweetness.
  • 1 large egg (at room temperature) Acts as a binder.
  • 1 teaspoon vanilla extract Adds a warm, aromatic flavor.
  • 0.25 teaspoon almond extract (optional) For an additional layer of flavor.
  • 0.33 cup sour cream Provides moisture and slight tanginess.
  • 0.25 cup thick strawberry jam (chilled) The sweet surprise inside the cookies.
  • 1 tablespoon heavy cream For a silky glaze.
  • 1 tablespoon sour cream To add richness to the glaze.
  • 0.5 teaspoon vanilla extract For flavor.
  • 0.5 teaspoon lemon zest Brightens the glaze.
  • pinch salt To balance sweetness.
  • 2/3 cup confectioners’ sugar For a lovely, sweet topping.
  • 0.5-1 teaspoon milk or water (if needed) To adjust the consistency of the glaze.
  • store-bought shortbread cookies (crushed into small crumbs) Adds a crunchy texture on top.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, freeze-dried strawberry powder, baking powder, baking soda, and salt. Set aside.
  2. In a mixing bowl, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes.
  3. Add the egg, vanilla extract, and almond extract (if using) and mix until combined. Add the sour cream and mix until smooth.
  4. Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
  5. Cover the dough with plastic wrap and chill in the refrigerator for 30 to 45 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop the dough onto the prepared baking sheets, flattening each scoop slightly, creating a well in the center.
  3. Spoon 1/2 to 1 teaspoon of chilled strawberry jam into each well.
  4. Bake for 12 to 14 minutes until edges are set but tops are not browned.
  5. Allow the cookies to cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. In a bowl, whisk together heavy cream, sour cream, remaining vanilla extract, lemon zest, and a pinch of salt. Mix in the confectioners’ sugar.
  2. Adjust the consistency with milk or water if necessary.
  3. Drizzle the glaze over cooled cookies.
  4. Immediately sprinkle the crushed shortbread cookies over the glaze.

Notes

Don’t skip chilling the dough for proper cookie texture. Experiment with jam flavors and consider glaze alternatives like milk or lemon juice.