HOW TO MAKE STRAWBERRY SHORTCAKE COOKIES
Classic strawberry shortcake….in cookie form! Unbelievably easy recipe and ready in under 30 minutes. — A perfect last-minute summer dessert!
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Prep Time |
Passive Time |
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20 mins |
10 mins | 30 mins |
These cookies are kind of genius, because they involve ALL the flavors of strawberry shortcake in the form of an easy, serve-able cookie.
Unlike classic strawberry shortcake, you don’t need to futz around with forks and plates to serve these cookies. Just set ’em out on a tray and watch them disappear.
Ingredients
- COOKIES:
- 1/2 cup butter softened
- 3/4 cup xylitol or sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1-1/2 cups white whole wheat flour
- FROSTING:
- 3-4 large strawberries hulled
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1/2 cup xylitol or sugar
- 4-6 tablespoons heavy whipping cream
- Sliced strawberries for garnish optional
Instructions
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Prepare the cookies: Line two baking sheets with parchment paper. Set aside.
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In a large bowl, cream butter and xylitol (or sugar) until creamy. Beat in egg and vanilla until smooth. Add salt, baking soda, and flour, stirring until a dough forms. Form dough into a ball and wrap in plastic wrap. Chill in refrigerator 1-2 hours, or until firm. (dough may be stored in fridge up to 24 hours)
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On a floured surface, roll chilled cookie dough out to 1/4" thickness. Using a 3-in biscuit cutter, cut out cookie circles and place on prepared baking sheets. Bake cookies at 350F 11-12 minutes or until edges begin to turn golden. Cool cookies on baking sheet 5 minutes then transfer to a wire cooling rack to cool completely.
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While cookies cool, prepare the frosting: Place hulled strawberries in a food processor and pulse several times until finely chopped. (you should have about 1/2 cup finely chopped strawberries) Set aside.
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Place softened cream cheese and butter in a medium bowl. With an electric hand-held mixer, beat on medium speed until smooth. Beat in xylitol (or sugar) and enough heavy cream to make frosting spreadable. (if frosting is too thick, beat in a few more tablespoons cream) Fold finely chopped strawberries into frosting. Refrigerate frosting until ready to use.
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Pipe or spread frosting on cooled cookies and garnish with additional sliced strawberries if desired.
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