Strawberry Shortcake Cookies
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 576
- Total Fat
- 33
- Saturated Fat
- 19
- Carbohydrates
- 67
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 6
- Cholesterol
- 101
- Sodium
- 344
- Total: 1 hr 40 min (includes cooling time)
- Active: 45 min
Ingredients
Cookies:
3 cups cake flour, plus more for dusting (see Cook’s Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sour cream
1 tablespoon vanilla bean paste
1 large egg
Zest of 1 lemon (about 1 teaspoon)
1 cup freeze-dried strawberries
1 ounce shortbread cookies (about 2 cookies)
1/2 cup finely chopped strawberries
2 tablespoons strawberry jam
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 cup freeze-dried strawberries
2 teaspoons vanilla bean paste
1/2 teaspoon kosher salt
Directions
Special equipment:
a piping bag or resealable bag; a 1-ounce ice cream scoop- For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the vanilla bean paste, egg and lemon zest and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
- Using a 1-ounce ice cream scoop, drop level scoops of dough onto the prepared baking sheets, leaving 2 inches between each cookie. Dip the bottom of a glass cup in some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 2 1/2-inch circle, flouring the bottom of the cup as needed.
- Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, 13 to 16 minutes. Let cool on the baking sheets completely, about 30 minutes.
- Meanwhile, add the freeze-dried strawberries and shortbread cookies to a medium bowl. Use the bottom of a glass cup to crush them together coarsely; set aside. Combine the fresh strawberries and jam in a small bowl; set aside.
- For the cream cheese frosting: Add the cream cheese, confectioners’ sugar, butter, freeze-dried strawberries, vanilla bean paste and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the strawberries are crushed and the frosting is smooth, light and fluffy, 3 to 4 minutes. Add the frosting to a piping bag or resealable bag and snip 1/2 inch off the top.
- To assemble the cookies, pipe the frosting around the border of half of the cookies, making sure to leave a hole in the middle. Fill the holes with about 1 heaping teaspoon of the strawberry jam mixture, then top with a plain cookie to make a sandwich. Spread some of the frosting on the rim of each cookie sandwich, then roll the rims in the freeze-dried strawberry mixture. Serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)